A fail safe sourdough recipe
Are you hooked on sourdough yet? We are. Freddie ate my spelt chia seed loaf this morning and told me how much he LOVES sourdough because it has such a strong taste. Gotta love 3 year olds –I’m guessing strong taste is a good thing as he gobbled it down.
In my last post for Munch when I shared how to make a sourdough starter I promised you my favourite sourdough recipe. Well here you are. It takes a couple of days to get from mixing your dough to baking your loaf but it really is worth is for both nutritional and taste reasons.
This is a no-knead recipes so you with very little effort, the long rising period does all the work for you. It gives the bread it’s distinctive taste, creates large airy holes, lowers the loaf’s GI and deactivates the phytic acid which means you are able to digest the bread more easily and access more of the nutrients in the loaf.
The two key factors to getting a loaf perfect is firstly to try not to over handle it or be tempted to make the dough too dry. Secondly I recommend baking it the night before you want to eat it as this adds to the taste and texture of the bread.
Enjoy this fail safe sourdough recipe with lashings of butter and marmalade, honey or marmite or try it with eggs for breakfast or cream cheese and caramelised onions.
- 1 cup sourdough starter
- 11/2 cups warm water
- 1 tsp salt
- 400g wholemeal flour
- Oil for coating
- Mix all of the above ingredients except the oil in a large bowl.
- It should feel sticky but not runny - what is called a shaggy dough! You might find you need slightly more or less flour depending on how runny your sourdough is and also how humid your kitchen is - Sydney has been really humid recently and that definitely made a difference to the dough texture by the morning.
- Make the dough into a ball and coat with olive oil then place in a bowl for 12-18 hours covered with cling film.
- In the morning fold twice and shape into the loaf shape you want. You can either make a boule or place the dough into a loaf pan. The key to a good sourdough loaf is aim for minimal handling so try and be very gentle.
- Leave the loaf to rise until it has doubled in size - about 5 hours. If making a boule once you've shaped your dough place it into a shallow bowl, lined with a teatowel sprinkled with flour to rise.
- Heat the oven to 250 'C.
- Place the pizza stone in the oven to heat up if you are making a traditionally shaped loaf rather than using a loaf pan. Boil water in the kettle and fill a 15 x 30cm roasting pan to the brim. Place the roasting pan in the oven and take out the pizza stone.
- Sprinkle the stone with flour and gently place loaf on the stone. Score a pattern in the top of your loaf and as fast as possible put back into the oven so the steam doesn't escape! Or simply place the loaf pan straight into the oven.
- Bake for 15 minutes then turn heat down to 200 'C and bake for 30 minutes until hollow when you tap the bottom.
- If you can resist leave the loaf to cool before slicing it or even overnight.