Sourdough Bread
Keep in mind that this sourdough bread needs to be eaten within a few days of baking it
Makes enough for: 1 loaf bread
Ingredients
- 500 g bread flour, plus extra for dusting
- 150 g 100% hydration sourdough starter
- 50 mls olive oil
- 275 g water
- 10 g salt
Method
- Place the flour, starter, olive oil and water into a stand mixer bowl
- Knead with a dough hook for 1 minute
- Add the salt and knead for a further 5 minutes, until the dough is soft
- Turn out onto a floured surface and knead for 5 minutes
- Place back into the bowl and cover
- Set aside to prove until doubled in size
- Turn the dough out onto a floured surface and gently knock back
- Shape into a ball and place seam side up in a well floured banneton
- Cover with a damp cloth and leave to prove until doubled in size
- Preheat the oven to 220° Celsius
- Bake for 40 minutes
- Once baked, remove from the oven and set aside on a wire rack to cool