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Tasty slow rise sourdough loaf

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Firstly make a sponge: put 150ml of active starter, 250g strong flour (white Or wholemeal), and 275g water in a bowl and mix until it comes together. Leave overnight in the fridge.

The next day: add 300g bread flour (white or wholemeal), 1 tbsp rapeseed oil, and 10g salt and knead in a mixer with a dough hook until you have a  smooth dough. 

Allow for 2 rises, up to 4 hours each, knocking back the dough in between. After the 1st rise work into the desired shape. Then bake at 200C until golden and crispy.


Added by: Thinlysliceddan

Tags: Bread White Sourdough

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