Sourdough Bread Recipe
Hope you've enjoyed to make your own sourdough starter? Was it easy or did you find it tricky?
Here now one recipe to use the starter in.
I like a rye-mixed bread best, but you can play around with this basic recipe and find your own favourite version ;)
You need the following ingredients for one medium sized loaf:
150g sourdough starter
150g rolled oats
150g rye flour ( I use wholemeal, but that's a taste preference)
150g strong white flour
1 teaspoon salt
1/2 teaspoon of pimento/allspice
30g fresh yeast
185ml lukewarm water
What to do:
Mix the three different dry flours with the salt and allspice.
Add the fresh yeast into the sourdough starter and gently stir in the water to make a smooth paste-like dough.
Combine the two mixtures and knead for a good 5 minutes by hand or 2 minutes with your kitchen machine until it forms a homogeneous dough.
Leave to prove at room temperature for 2 hours (should double in size).
Transfer into the fridge over night (covered) and then knead again (same as above) the next morning.
Form a loaf of your choice (round, square, rolls, etc. - get creative!), place on a baking tray covered with baking parchment and leave to prove again in a warm environment for another 2 hours - again should get significantly bigger in size.
Pre-heat your oven to 220 degrees and put a bowl of water in the bottom - helps to make the bread moist through the steam that'll develop in the oven.
Bake at this high temperature for 10 minutes, then lower to 180 degrees for another 45-60 minutes.
You know your bread is ready when you knock on the bottom of it - if it sounds hollow, it's done.
I like to add in seeds, nuts, a dash of olive oil, dried tomatoes, depending on what I want the bread for.
And I love the smell of my house when it's baking and the first slice usually can't wait till it's cooled down fully!
You can freeze the finished loaf for up to 2 months, provided you've not sliced it.
Get baking everyone and enjoy your very own bread, just the way YOU like it!