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White sourdough

Simple white sour dough loaf

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300g 50/50 starter

450g white bread flour

210g water

12g salt


mix and knead the ingredients well

chafe to for a tight ball

allow to rise

shape and prove

flour the top


cook in a pre warmed oven (240 degrees) for 15 mins with steam

turn oven down to 170 degrees for further 15 mins

eat with lashings of butter!


Added by: colin stuckey

Tags: Bread White Sourdough

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chafe to

What does this mean - a simple recipe should use simple language perhaps. Wouild this work with wholemeal or a wholemeal mix?

hague151 19 March 2020

RE: chafe to

Yes you might need to change the percentage of water to flour though. I don’t know how to explain chafe dough it’s just a word I’ve been taught in bread making. It’s a way of tucking the dough under its self to get a nice smooth skin. I’ve found it the most important step in getting a good loaf every time.

colinstuckey@gmail.com 25 March 2020

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