An Intermediate's Guide to Making Incredible Sourdough Bread
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Sour dough
Starter 100g 75g
Water 250g 187g
Salt 8g 6g
Bread flour 420g 315g
Combine starter and all other ingredients in a bowl, mix to a sticky dough (do not try to knead). Cover and prove 4 hours, every 2 hours turn the dough. On a floured surface form the dough into a smooth ball.
Prepare banaton or bowl and leave over night in the fridge to retard the dough, next day prove again another 4-5 hours, do the poke test, poke your finger in and if the dough stays dented and refills just a little the dough is ready to bake, if it springs back quickly it has not finished proving.
Heat Dutch oven in a hot oven 240c - 460f for at least 30 minutes before the bread has proved, turn the dough onto some parchment, dust with flour and score with a sharp blade (the ear). Sit very carefully into dutch oven, spray with water and sit the lid on and place into the oven.
Bake 25 minutes then remove the lid and bake another 25 minutes at 220c - 430f, sit on a cooling rack and leave it alone until its has cooled to room temp.
I call this intermediate sourdough because I'm the intermediate, so why would anyone watch a sourdough tutorial by me who has a long way to go before perfecting (it that's even possible) this wonderful craft of baking sourdough bread? Well in my previous video I was a real beginner and wanted to encourage people to have a go, and not to be disheartened if the result wasn't great.
So now lets see if my sourdough game has improved and if I can help explain the progress in a video tutorial then maybe I can convince more people to get baking this ancient 5 thousand year old skill.
In my previous sourdough video I did the no knead technique which will work with this loaf but I find that kneading the dough for 10 minutes or more improves the finished loaf.
As I made this sourdough loaf in the summer the starter yeast got working much faster, so if it's cooler in your kitchen your loaf might not be as fluffy when you're working with it. This is fine and just means after shaping your dough will require a longer proof time, over night in the fridge is ideal.
Cooling the dough in the fridge before baking also helps with oven spring as it takes longer for the moisture in the dough to create steam and you're loaf will have a much better rise.
here's a link to my previous sourdough bread. • how to make no knead sourdough bread
here's a link to my starter video • make sourdough starter from just flou...
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