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Lee Milne’s Sourdough Recipe | Part 3

A GUIDE TO MAKING DELICIOUS HOMEBAKED BREAD

PART 3 – SOURDOUGH BREAD

Ingredients:

300g Starter Dough
700g Strong White Bread Flour
350g Water
18g Salt

Method:

  1. Mix all ingredients except salt in a dough mixer for 10minutes on the slow setting. Add the salt the last minutes. If you prefer to knead by hand you can use a stretch and fold technique. This is where you stretch the dough and fold it over its self. When the dough is elastic it is ready, again about 10-15 minutes of working by hand will be plenty.
  2. Shape into a tight ball and place in a lightly floured large bowl. Cover with a damp cloth and place in a warm place. Leave to prove for 1 hour.
  3. After an hour take the damp cloth off and wash your hands. 
  4. Place the dough onto a lightly oiled work service and shape into a rectangle shape. Taking each side at a time pull and fold it to the other side until u have folded all the sides. Place back into the bowl with the damp cloth covering the top. Leave in a warm place to prove for 1 hour.
  5. When the bread is proved again place the dough onto a lightly oiled work service and shape into a rectangle shape. Taking each side at a time pull and fold it to the other side until u have folded al the sides. Place back into the bowl with the damp cloth covering the top. Leave in a warm place to prove for 1 hour.
  6. Now it’s ready to be shaped, it’s quite a wet dough so needs shaping in a floured bowl or shaped using floured kitchen clothes. leave in a warm place cover with damb cloths for 3/4 hours.
  7. When the dough is doubled in size turn onto a baking tray lined with grease proof paper or baking mat.  Score the top of the bread with a sharp knife or razor blade and bake in a preheated oven at 225 for 40/50 minutes. Pour half a cup of water onto the oven floor to create initial steam. 
  8. When the bread is fully baked take out and let cool on wire racks.

RECIPE NOTES

You can also prove overnight in the fridge. To do this you would shape the dough & then place into the fridge. Remove from fridge and leave to come to room temperature for 1-2 hours before baking.


Looking for the recipe & method for the Raisin Yeast?

SEE PART 1

Looking for the recipe & method for the Raisin Yeast Starter Dough?

SEE PART 2

Want a printable version? Click here.

Download Lee’s picture diary here.

Credits

Recipe by: Lee Milne


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