🍞 Sourdough 🖉
Start with 75g of sourdough remaining, having just mixed a batch of dough.
Feed the culture 75g flour and 75g cold water (it will now weigh 225g), and refrigerate.
On Friday morning, remove the sourdough from the fridge and feed it again with 75g flour and 75g warm water. It will now weigh 375g, the target weight for this process (300g for the recipe and 75g to keep). Leave it somewhere warm.
On Friday evening, weigh and mix the sourdough following the instructions on your sourdough loaf recipe. You will have 75g sourdough remaining.
Return to step 1.
500 g strong unbleached white bread flour, plus extra for dusting
300 g sourdough starter
2 tsp brown sugar
2 tsp salt
flavourless oil, for greasing
Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent).
Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.
Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours.
Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.