Sour Dough Loaf Recipe
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Category: |
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Ingredients: |
Ingredients: 400g of bread flour
230ml of luke warm water
5g of salt
160g of sourdough starter (if you don't have some on hand you can make your own - see the Miscellaneous section)
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Directions: |
Directions:Mix the ingredients in a bowl until a shaggy mass forms
Turn the mix out onto a table and begin kneading.
Kneed that for 10-15 mins and contemplate the last time you did an upper arm workout
Do not add more flour at this point, it will be sticky.
Just keep kneading
The dough is ready when it is smooth, and can be stretched out in your fingers without it ripping.
Place your dough mix in an oiled bowl, cover with a dish towel and let it proof for 3 hours or until doubled in size. This means leave it alone for all the active ingredients to work their magic
Kneed the dough again for a few mins and shape into a ball. If the dough is still sticky you can add a sprinkling of flour to help.
Line a bowl with a dishtowel and heavily coat the towel with flour. Seriously go to town with the flour at this point to stop future stickage
Place your ball of dough in the flour and dishcloth liked bowl and let cure for another 3 hours. Optionally at this point you can put it in the fridge overnight for the same effect.
Now to cooking your bread, preheat an oven to 230C
On a flour dusted baking tray, turn your dough out and remove the dish towel. With a sharp knife make 3 long cuts along the top of the loaf to let the dough rise during the cooking process. Don't be afraid to cut at least half way down
Fill a baking tray of water and put it in the bottom of your oven at the same time you put in your dough.
Cook for 30 mins. Do not open it half way as it will mess with the internal temperature and humidity.
Let the bread cool and enjoy with some butter and jam |
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Personal
Notes: |
Personal
Notes: day 117
the bread craze was in full swing
yeast and flour were in high demand and couldn't be found for love of money
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