Small Sourdough
This recipe uses an active sourdough starter so keep that in mind for timing
Makes enough for: 1 loaf
Ingredients
- 280 g bread flour, plus extra for dusting
- 150 g water, plus extra in a spray bottle
- 75 g active starter
- 6 g fine salt
Method
- Place the flour, water and starter into a stand mixer bowl, and using the dough hook, mix until ragged
- Cover the bowl with a wet cloth and leave for an hour
- Spray the top of the dough with water and sprinkle the salt on top
- Using the dough hook, mix until combined, cover with a wet towel and set aside to prove until doubled in size
- Do 4 rounds of stretch and folds, 1 hour apart
- Turn the dough out onto a lightly floured surface, shape into a boule and place into a lined brownie tin, dusted with flour, seam side down
- Dust the top of the dough with flour, cover with a shower cap and place into the fridge over night or
- Place into a warm spot until doubled in size *
- Preheat the oven to 190° Celsius
- Spray the top of the dough with water, slash the top and place the tin into the oven
- Bake the bread for 40 minutes
- Remove the tin from the oven and place the bread onto a wire rack to cool for 4 hours before slicing (if you can wait that long)
Notes
* this depends on how long your dough took to prove the first time and how early you started