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Homemade sourdough recipe
Homemade sourdough recipe
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in the art of sourdough baking with this easy-to-follow recipe. Create crusty, handcrafted loaves using sourdough starter, water, plain flour, wholemeal flour, salt, and rice flour. Impress with fluffy centers and crunchy crusts. Experience the joy of that bakery aroma filling your home. Master the therapeutic process and reap the satisfaction of baking your own bread.
Ingredients:
  • 100g sourdough starter
  • 350g lukewarm water
  • 400g plain flour
  • 100g wholemeal flour
  • 10g salt
  • Rice flour, to dust
Instructions:
  • Combine the starter and water in a large bowl, whisking until thoroughly mixed. Add the flours and salt, then use your hands to blend into a sticky dough. Cover with plastic wrap and let rest for 30 minutes.
  • Combine 10g of salt into the mixture, then knead it well with your hands until the salt dissolves. Cover and let it rest for 30 minutes.
  • With wet hands, gently lift and fold 1 side of the dough in the bowl, then fold it over the remaining dough. Rotate the bowl by 90 degrees and repeat. Do this folding and rotating process 8 more times. Cover the dough and let it rest for 1 hour.
  • Continue to gently fold, rotate, and rest the dough for a total of 3 more repetitions. This will help the dough develop elasticity with each fold.
  • Transfer the dough onto a lightly floured surface. Use a pastry scraper or your hand to gently lift and turn the dough in a 180-degree anticlockwise motion towards you, forming a tight ball.
  • Prepare a medium glass bowl by lining it with a fresh tea towel and generously dusting it with rice flour. Gently place the dough top-side down in the bowl, cover it with another tea towel, and then seal the bowl in a large plastic bag. Chill in the fridge overnight, or until the dough has increased to one and a half times its original size.
  • Preheat the oven to 250°C. Place a heavy casserole pan with a lid in the oven to preheat for 30 minutes. Gently transfer the dough onto a large sheet of baking paper. Make small slashes on top of the dough with a sharp knife. Carefully place the dough with the baking paper into the hot casserole pan, cover with the lid, and bake for 25 minutes. Uncover and bake for an additional 20 minutes until the loaf is golden brown and sounds hollow when tapped.
  • Place the bread on a wire rack and allow it to cool for 30 minutes.

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