Sour dough bread
Recipe by Adrian Martin
A WORD FROM THE CHEF
The most sought after recipe during lockdown. This requires quite a bit of patience, but it only requires four ingredients.
INGREDIENTS
(Makes one large or two medium sized loaves)
800g of Odlums Strong Flour
10g of salt
460ml of water
320g of sourdough starter (see recipe below)
METHOD
You can make this two ways, by hand or in your stand mixer. Both work out the same.
Start by adding all the ingredients to a bowl. If doing by hand mix with a fork to combine, on the machine turn it onto a medium speed and mix with a dough hook for five to eight minutes.
By hand, tip the dough out onto the surface and knead really well for a good 10 minutes. Once kneaded, place the dough into a bowl and leave to prove for four hours.
Four hours later, knock back the dough by punching all the air out and shape with your hands into a niceround ball.
Flour your proving basket and tip the dough with the flat side into the basket. Cover with a damp tea towel and leave to prove for a further three hours.
Preheat the oven to 230oC. Place a tray of boiling water into the bottom of your oven to create some steam. Tip the dough out from the proving basket onto a floured tray. Bake for 30-35mins and enjoy the most delicious bread ever.
Sourdough Starter Recipe
INGREDIENTS
250g of Odlums Organic Wholemeal Flour
METHOD
Day one
Mix 50g flour with 50g lukewarm water in a jar.
Leave for 24 hours at room temperature.
Day two
Mix 50g flour with 50g tepid water and stir into the mixture. Leave slightly uncovered, at room temperature for another 24 hours.
Day three
Mix 50g flour with 50g tepid water and stir into the mixture. Leave slightly uncovered, at room temperature for another 24 hours.
Day four
You should start to see some bubbling now at this stage. Mix 50g flour with 50g tepid water and stir into the mixture. Leave slightly uncovered, at room temperature for another 24 hours.
Day five
The mixture should be very active now and you should be ready to make your starter. It should smell quite sour like yoghurt. If it’s not very active, continue to feed daily until it becomes active.
Day six
You now have your starter, which is the basis of your bread. Keep it in the fridge and you’ll need to look after it by feeding regularly if you aren’t making bread regularly.
Twenty-four hours before baking bread, throw away half the starter and add 100g of flour and water to the mixture. Leave at room temperature to reactivate the starter.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.
His latest cook book is ‘Create Beautiful Food at Home’.
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