This traditional step-by-step sourdough recipe takes you through the stages of making and feeding a flour starter, using a small amount to create a sponge, then kneading and shaping a classic sourdough loaf. Once you’ve got the hang of this failsafe method, you’ll use it time and time again.
INGREDIENTS
STARTER DOUGH
600g to 1kg strong white bread flour
SPONGE
300g strong white bread flour
SOURDOUGH LOAF
350g strong white bread flour, plus extra for dusting
oil, for greasing
METHOD
The following day, ‘feed it’ by discarding half and adding a further 100g of flour and 100ml of lukewarm water.
Repeat this feeding process each day until you see bubbles throughout the mixture (this is where a glass jar comes in handy). It will take a few days, possibly more, for the mixture to pick up the natural airborne yeasts and really start living. Don’t lose hope – it will happen!
Remove 100g of the starter to make your loaf then put the rest in the fridge, covered, but with a hole for it to breathe. You’ll need to feed this once a week – bring it up to room temperature first, allow it to bubble up, then recede (somewhere warm) for 30 minutes to 1 hour, then return it to the fridge within an hour or so. A liquid layer (called hooch)may develop on top; stir it in if you like, or pour it off.
To make the sponge, bring the 100g of starter up to room temperature. Combine the 300g flour and ½ teaspoon of sea salt in a bowl, then add 300ml of warm water and the starter.
Cover with a towel and leave it to rise somewhere warm for 3 to 4 hours, or until doubled in size.
In the meantime, top up the starter with 50g of flour and 50ml of lukewarm water (the weight you removed), allow it to bubble up and down as in step 3, then return it to the fridge.
Either use your sponge straight away or chill it, covered, overnight.
Now to make the sourdough bread. Bring the sponge up to room temperature (if needs be), combine it with the flour and 2 teaspoons of salt, then turn it out onto a floured surface.
Knead for 10 minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 2 to 3 hours, or until doubled in size.
Tip the dough onto a floured surface, knock out the air, then shape it into a round loaf on an oiled baking sheet.
Cover and prove for about 1 hour in a warm place, or until it doesn’t spring back when prodded.
WATCH: HOW TO PROVE DOUGH
Preheat the oven to 220°C/425°F/gas 7.
When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife.
Bake for 30 to 40 minutes until it’s golden and sounds hollow when tapped. Cool on a wire rack.
