Speedy Prep Super Simple Sourdough Bread Recipe
This Recipe Makes Two Loaves
200g Sourdough starter
900g Strong white bread flour
1 pint Warm water
2 tsp Salt
Equipment ; A dough scraper and 2 bannetons (Bread baskets).
Simple Method
( Scroll down for detailed step-by-step with photos )
Add your wet ingredients to a large bowl, then add the flour and salt.
Mix your dough together, it will be a bit lumpy at this stage but don’t worry!
Wet your hands to moisten the top of the dough, then leave to rest for 15-30 mins.
Wet the worktop with your hands, then tip the dough onto the damp surface, take the edge and fold the dough over onto itself. Repeat 12 times.
Rest for 30 mins.
Repeat step 4, then halve the dough and fold and shape into rounds.
Dry the worktop then dredge the dough with flour or fine semolina.
Use your dough scraper to scooch the flour under the dough, then scoop each one into a banneton.
Refrigerate until you want to bake the bread.
Bake on a non stick tray or hot pizza stone for 45 minutes.
Remove from the oven and wrap in a large tea towel to cool.
Makes 2 delicious crusty sourdough loaves for less than £2!
Method - Step by step with photos …
Add your wet ingredients to a large bowl, then add the flour and salt. Mix together with a spoon. It will be a bit lumpy at this stage but don’t worry, it will get smoother as we go!
Adding the dry on top of the wet helps avoid unmixed flour at the bottom of the bowl.
Wet your hands to moisten the top of the dough, patting the moisture onto the surface then leave to rest for at least 15 mins.
Don’t worry about it being lumpy right now!
Wet the worktop with your hands …
Just enough water to stop the dough sticking …
Tip the dough onto the damp surface, take the edge and fold the dough over onto itself. Repeat 12 times. Rest for 30 mins.
Keep your hands wet to prevent the dough sticking to you.
Repeat the folding process once more, then halve the dough and shape into rounds. Dry the surrounding worktop then dredge with flour or fine semolina. Add a little to your bannetons too.
Use your dough scraper to scooch the flour under the dough, then scoop each one into a banneton.
Doesn’t matter if it’s untidy, this will be the bottom of the loaf!
Cover and refrigerate until you want to bake the bread.
Tip onto onto a non stick tray or hot pizza stone. Slice down the middle with a sharp knife then bake for 40-45 minutes at 200c.
Remove from the oven and wrap in a large tea towel to cool.
Wrapping to cool eliminates the need for a water bath in the oven.
Enjoy toasted with real butter, smashed avocado and a sprinkle of sea salt, or simply dunk into olive oil and balsamic vinegar! I freeze the second loaf, wrapped in clingfilm, so I have bread for the whole week.
Such delicious bread, with so little effort!