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Sourdough Loaf


Bread flour 450g
Wholemeal 50g
Starter 100g
Water 350g (around 40C)
Salt 10g


Place all ingredients except the salt into the bowl.

Mix well until all the ingredients are well incorporated, cover and leave for 30mins to autolyse.

Next add the salt and a tablespoon of water, work this well into the dough and then cover and leave for 3-4hrs folding every hour. Once ready the dough should feel nice and pillow and increased in volume by a third.

Tip out on to a lightly floured work surface and shape into a round.

Place into a floured basket and leave out for 1 hour before placing in the fridge overnight.

Preheat the oven and casserole pan to 250C.

Flip the loaf out of the basket on to some parchment and slash.

Lift the loaf on the parchment paper into your hot casserole pot and place in the oven with the lid on for 30 mins.

Remove the lid and continue to bake for 15-20mins until you get the desired colour.

Place on a wire rack to cool for at least an hour.

Tags: Bread Sourdough Featured

Added by: ShiptonLou

Add comment
Salt addition

Hi, I am sure that a lot of folks have followed your recipe to the letter only to find that they forgot to add the salt. I was worried about that and have found a simple solution which requires a slight modification to your excellent recipe and video. After initial mixing of the ingredients I placed the dough in to a plastic food bag in which I smeared two tsps of sunflower oil to prevent the dough sticking. I then sealed the neck of the bag with a twist closure and then weighed in 10 gms of salt and again sealing the neck above it. When the time came for proofing I simply unwound the twist and the salt dropped down on to the dough which was then incorporated as per the video instructions. Just to add that this morning I recovered the dough from the fridge and baked in my Panasonic Combi microwave at 230c using the steam function for 30 minutes and then ten more minutes at 200c to finish. It looks and smells wonderful, still cooling so will have to wait a while longer to taste it. So thank you very much for the recipe and brilliant video. Best wishes Peter

Peter 10. 12. 2021 10:18:36


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