Sourdough bread

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Dietary
Vegetarian

A recipe from the Good Food collection.

Ingredients

Starter

125 g (4½ oz/1 cup) white strong (bread) flour

2 teaspoons fresh yeast

Sponge

125 g (4½ oz/1 cup) white strong (bread) flour

Dough

375 g (13 oz/3 cups) white strong (bread) flour

1 teaspoon sea salt

2 teaspoons fresh yeast

Method

1. To make the starter, sift the flour into a bowl and make a well in the centre. Cream the yeast with 250 ml (9 fl oz/1 cup) warm water, pour into the flour and gradually work in the flour to form a thick smooth paste. Cover with plastic wrap and leave at room temperature for 24 hours to ferment.

2. To make the sponge, stir the flour into the starter mixture and gradually whisk in 125 ml (4 fl oz/½ cup) warm water until smooth. Cover with plastic wrap and leave for 24 hours.

3. To make the dough, sift the flour and salt into a large bowl and make a well in the centre. Cream the yeast with 80 ml (2½ fl oz/ ⅓ cup) warm water and add to the flour with the starter and sponge mixture. Gradually incorporate the flour into the well. Turn out onto a floured surface and knead for 10 minutes, or until smooth and elastic, incorporating extra flour if needed.

4. Place in a lightly oiled bowl, cover and leave in a draught-free place for 1 hour, or until doubled in size. Lightly grease two baking trays and dust with flour. Gently punch down the dough and knead for 1 minute, or until smooth. Divide in half and shape each portion into a 20 cm (8 inch) round. Using a sharp knife, score diagonal cuts 1 cm (½ inch) deep along the loaves.

5. Place on the baking trays, cover and leave in a draught-free place for 45 minutes, or until doubled in size. Meanwhile, preheat the oven to 190°C (375°F/Gas 5).

6. Bake for 35–40 minutes, or until the loaves are golden and crusty and sound hollow when tapped, changing the trays around halfway through baking. Cool on a wire rack before cutting.