n. A well-mannered and considerate man with high standards of proper behaviour.
n. A shaped mass of bread baked in one piece.
n. A well-baked delicious loaf of sourdough bread that will likely be devoured in one day.
People think sourdough is difficult to make, but this is a really straightforward recipe although you will already knead (see what I did there…) to have a sourdough starter. Due to the long proving times needed for sourdough, you will need to start the night before so the dough is ready to bake in the morning.
For this recipe I added Khorasan flour, which is an ancient variety of wheat (don’t worry, you can buy it from Sainsbury’s). Khorasan flour is naturally high in protein and minerals such as selenium which is an antioxidant. If you don’t fancy using Khorasan flour, you can replace it with a wholemeal flour or just regular strong white flour.
What you will need (makes 1 loaf)
- A large mixing bowl
- Banneton (if you don’t have a banneton then use a mixing bowl or colander and line it with a clean tea towel that has been heavily dusted with flour)
- 400g strong white flour
- 100g khorasan flour (optional – can be replaced with strong white flour if you want a plain white bread)
- 300ml luke warm water
- 100g active sourdough starter
- 300g water
- 10g salt
Mix your flour, salt, water and starter together in the large mixing bowl.
Knead for 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball and place into a banneton dusted with flour. Cover the banneton with a damp tea-towel and leave to rise in a cool-ish place for 8-12 hours.
When ready, the dough should have risen to the top of the banneton and look bubbly and airy.
Preheat your oven to 220°C. If you have a baking (or pizza) stone/tray, put this in the oven to heat up.
Carefully tip the dough onto the baking stone/tray and transfer to the oven to bake for 40 minutes. You can throw a handful of ice cubes into the oven to create steam which helps form a nice crust.