I have been nagged by just about everyone to teach them how to make sourdough bread. I don’t mind this at all its just super hard to teach so many people when I have an oven the size of a microwave. So I tend to find myself going to people’s houses and getting the flour all over their floors instead. My friend Michelle is the most recent Sourdough Student, with constant texts and facebook messages about how to nurture a starter and allowing the bread to rise in good time (plus fantastic hand model).
Capturing the art of a light knead in the photos above, I like to give my bread a little bashing to make it work harder in creating the perfect loaf of bread. I only knead my bread for a minute (no longer), it just pulls together and becomes silky. Then I form my bread and stretch it out to fit in my tin. I like square slices of bread – call me old fashioned.
I have played with many recipes for sourdough and have found my version that suits me. It doesn’t take long to make it just takes a long time to rise that’s all. So having 10minutes to start it off is the easy bit mixing it together. Then another hour to let it combine and become one. Another 5 minutes to pour the mixture on to a floured bench a quick kneading of about 1 minute then form it in the tin. Cover it with plastic then keep in a warm place until it doubles in size.
The smell of freshly baked bread salivates anyone’s mouth. The hard part is not cutting a slice immediately when it comes out of the oven. Mind you we don’t often wait.
Do you make your own bread? For the Sourdough Starter Recipe CLICK HERE.
- 3 cups flour
- 2 cups sourdough starter
- 1 cup water
- 1 tsp salt
- 2 tbsp olive oil
- In a large mixing bowl combine the flour, starter, water, salt and olive oil. Cover with plastic and allow to rest for one hour.
- Scrap the dough out on to a floured bench or board and knead for a minute or until the mixture becomes glossy. Form and stretch it out into a bread tin and cover again with plastic.
- Keep in a warm place and allow to rise for 4-5 hours or until the dough has doubled in size.
- Bake at 180'c for 40-50 minutes.
- Allow to cool on a wire rack before cutting.