Simple sourdough bread

The 'favourite' bread of the moment: a great crunchy outside with a delicious yeasty flavour and smell. Makes 1 large loaf

Ingredients


The starter (begin up to 12 to 24 hours before)
300g bread (strong) flour
7g sachet dried yeast
Pinch caster sugar
250ml warm water

The bread
480g (3½ cups) bread (strong) flour
1 tspn salt
½ tspn sugar
1x 7g sachet yeast
150ml warm water
2 tbspn olive oil

Method


For the starter

Attach either the flat beater or flex edge beater and the mixing bowl to the Stand Mixer and add the starter ingredients: the flour, yeast, sugar and warm water. Turn to speed 4 and mix to a paste. Remove to a clean mixing bowl.*

Cover with plastic wrap, and set aside in a warm, dark place. Stir twice a day to help prevent a thick skin forming. The paste will become bubbly and have a pleasant, light yeasty smell.

12 to 24 hours later.

Attach a dry clean mixing bowl to the Stand Mixer fitted with either the flat beater or flex edge beater. Add the flour, salt, sugar and yeast. Turn to speed 1 and mix until combined.

Add 200g (about 1 cup) of the starter *(refrigerate the remaining in a sealed container), warm water and oil. Mix on speed 2 until smooth. Change to the dough hook and knead on speed 2 for 5 to 7 minutes or until smooth.

Remove dough to a lightly oiled bowl, cover with plastic wrap or a damp tea towel and leave until doubled in size. This takes about 1½ hours in a warm, draft free place.

Punch down the dough and return to the Stand Mixer. Using the dough hook, knead for a further 2 minutes. Place the dough into the desired shape onto a lightly floured baking sheet and sprinkle the dough with extra flour. Set aside for 40 minutes or until doubled in size. With a sharp knife, lightly and quickly score the top of the loaf, if desired.

Meanwhile, preheat the oven to 220C (200C fan forced).

Place an oven proof dish filled with water in the bottom of the oven (this will help give a super crunchy crust on the outside and a fluffy interior to the bread).

Bake loaf for 10 minutes then reduce the temperature to 200C (180C fan forced) and bake a further 20 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack.

Tips


* Place the remaining 'starter' in a sealed container and refrigerate for up to 3 days, ready for the next loaf.

* Additional 3 litre or 4.8 litre mixing bowls are available for purchase.

KitchenAid Products used to create this recipe

Stand Mixer
Flex Edge Beater
Comments (8)
  • Natalie  - Strong Flour
    Hi Jo, I just have a quick question, what exactly is STRONG FLOUR? Am I able to use a good quality plain flour? Thank you
  • Jade  - Answer for Natalie
    Good quality bread flour, you can buy this at any supermarket.
  • roxieanne  - proofing
    what is the best bowl to proof bread glass steel
  • Karen  - Hey Jo
    My starter and dough do everything they are supposed to do until I turn it out onto the cookie sheet for baking. Sometimes the dough sticks to the proving bowl and rips the top off the dough but mostly the whole thing collapses into a hideous flat disappointing mess. Advice please!
  • rc  - sour dough
    oven temp 220c is what in farinhight
  • Jo
    Hi Roxianne,
    I personally like to prove bread in stainless steel, however you can also use glass.
  • Jo
    220C is approximately 430 Fahrenheit.
  • Jo
    Hi Karen,
    I think your dough is too wet as this will cause it to collapse.

    Re sticking, grease the bowl / bench and lightly grease the top of the dough or plastic covering? I also often only lightly flour the top and cover with a clean tea towel.

    You can also chat with me on askjo.com.au

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