Sour dough is known as the king of breads. This bread is pure and simple. When kneading don’t be tempted to add more flour, keep kneading and it will come together and you will end up with a loaf to be proud of.
Makes 1 loaf.Products used:
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Electronic Duo Kitchen Scales
MasterClass Crusty Bake 2lb Non-Stick Loaf Pan
MasterClass Acero Stainless Steel 9cm (3.5") Paring Knife
MasterClass Seamless Silicone Double Oven Glove
Ingredients:
300g strong white flour
225g of sourdough ferment
10g salt
200ml water (approximate as this will depend on how thick your ferment is, if it is very thick you may need a little more)
Method:
Pre-heat oven to 220°C.
Place the flour and salt into a mixing bowl and blend together.
With your hand form a well in the middle and pour in the sourdough ferment.
Make your hand into a claw shape and roll into and around the bowl to mix together while adding the water.
When the dough forms into a soft ball and it sticks to your hand more than to the bowl then it is ready to transfer to a work surface.
Dust a little flour over the dough, only a table spoon, knead and stretch the dough for 10 minutes.
Transfer the smooth dough into a bowl and cover with a tea towel.
Leave to prove for 2-3 hours to double in size.
When proved scoop the dough out onto a clean work surface. Fold the dough over itself for a couple of minutes, then shape into a loaf.
Place into a 2lb loaf tin and dust with flour.
Leave the dough to prove for 1 hour or to double in size.
Score the bread with a sharp knife along the top and bake for 30-40 minutes.
Once baked leave to rest for 10 minutes before removing from the tin.
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