Daily Sourdough Bread
The milk in this recipe gives the bread a light, fluffy texture
Makes enough for: 1 500g Loaf
Ingredients
To feed your sourdough (day 1):
- 30 g sourdough
- 30 g flour
- 30 g water
For the daily sourdough bread (day 2):
- 260 g bread flour, plus extra for dusting
- 90 g water
- 60 g milk
- 30 g honey
- 30 g softened butter, plus extra for greasing
- 5 g fine salt
Method
To feed your sourdough (day 1):
- Weigh your starter out into a stand mixer bowl
- Add the flour and water, stir and cover with cling film
- Leave to feed for at least 8 hours
For the daily sourdough bread (day 2):
- When your starter is well fed and active add the flour, water, milk, honey, butter and salt
- Using your dough hook, mix until a dough forms
- On a low setting, knead for 10 minutes
- Cover the bowl with a shower cap and leave to rest for 4 hours
- Tip the dough out onto a floured surface and shape it into a sausage, as long as your loaf tin
- Grease the tin, place the dough in and cover with a shower cape
- Leave to prove until it passes the probe test (about 2 - 3 hours)
- Preheat the oven to 230° Celsius
- Place the tin into the oven and bake for 10 minutes
- Reduce the temperature to 200° Celsius and bake for a further 30 minutes
- Remove the tin from the oven, turn the bread out onto a wire rack, and leave to cool completely before cutting
Notes
The probe test: gently press your fingertip into the dough. If it pops back within a minute, it passes.