Easiest Way to Make Tasty Sourdough Bread

Sourdough Bread.

You can cook Sourdough Bread using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sourdough Bread

You need of Making the loaves.
You need 200-300 g of sourdough culture.
Prepare 800 g of plain bakers flour.
You need 200 g of wholemeal flour.
Prepare 700 g of warm water.
It's 20 g of cooking salt.
Prepare of Feeding the culture.
It's 60 mls of warm water.
You need 60 g of plain flour.
It's 60 g of wholemeal flour.
It's of Water.
You need of Appliances.
Prepare bowl of Large.
You need bowl of Baking basket or.
You need of Tea towels.
It's of Cast iron pot/Sourdough pit.

Sourdough Bread step by step

Pore 90% of your culture into a large mixing bowl and add 700g of warm water and stir. Add both flours and stir. Leave on the bench for 10 minutes, add salt and 60~80mls of water and mix with your hands (the mixture will be sticky) leave the mixture on the bench and every 30 minutes turn the mixture over. The temperature of the room will determine how long this takes but its usually 4 hours (turning every half an hour) the finished dough will be soft and stretchy..
Note=the remaining 10% of your culture should be fed with 60g of plain flour, 60g of wholemeal and warm water until it's a porridge consistency so you can continue to use it to make more sourdough loves.
Dust the bench with flour, place the finished dough onto the flour and cut it in half. Stretch one loaf by pulling north and south and placing back and then pulling east to west and placing back. Then shape your dough to a tight loaf shape. Leave for 10 minutes (if you would like to have an olive or fruit loaf simply add during the shaping process).
Place loaves into your dusted baskets or bowls with tea towels and flour and put in the fridge overnight.
Heat your oven and cast iron pot at 265 degrees for 20 minutes.
Place your dough in the cast iron pot, score the top of the loaf with a sharp knife and put the lid on and bake for 25 minutes at 235 degrees.
Remove from the oven with care and take the lid off and place bake for another 15 minutes.
Enjoy! If done correctly you sour dough should be delicious, have a glossy texture and have many air pockets (for a cleaner cut I advise to let your loaf cool beforehand).