This is my adapted bread recipe from the weekend that I promised to share. I think I need to work at it to get it shaped perfect and I had a few extra bubbles near
This is my adapted bread recipe from the weekend that I promised to share. I think I need to work at it to get it shaped perfect and I had a few extra bubbles near the top of the loaf, but it tasted pretty darn good and had a wonderful crust anyway. You might notice that this bread uses a lot of sourdough starter, it works well and I think this hands off approach to the bread lends to the increased quantity.
500g (17.6oz) strong white flour
1 teaspoon salt
1 tablespoon honey
310g (11oz) sourdough starter
Mix the water and starter together and then add to the other ingredients. Use your dough hooks and mix to a dough.
Knead the dough gently till it’s smooth, do some stretches and folds.
Leaves our dough to rest for 3 hours, covered wither on your work surface or in a bowl.
After three hours knock the air out of the dough, flatten gently then do stretches and folds till you get the shape you desire. If you are using a banneton, place the shaped dough in your banneton basket, if you aren’t then just shape your bread into a tight boule.
Refrigerate overnight and bake the next morning from cold.
Next morning preheat oven for 15 minutes at least at 230C /440F. Place a pizza stone baking tray on the shelf you are baking on and a metal dish containing hot water in the bottom. The water needs to be steaming.
You are baking your bread from cold. Very carefully turn your bread dough onto a non stick sheet and slash your dough. Slide the non stick sheet and dough onto your pre heated pizza stone. Quickly close the oven so to not allow the steam to escape.
After ten minutes remove the steam dish,
Then continue to bake for a further 25 minutes. Your bread will be ready when the base of it sounds hollow when it’s tapped. Allow the bread to cool fully on a wire rack before slicing.