Simple white sourdough bread.
- 200 g starter (based on 100 g water/100g flour)
- 1200 g flour
- 750g water
- 2 teaspoons salt
- 30 g olive oil
1. (Sat 09:00) Reactivate the starter: mix with with 300g water and 300g flour. Keep 200 g of the batter for later use (store in the fridge). Let the remaining 600g become active, takes about 6 hours.
2. (Sat 15:00) Add an additional 400g flour and water to the starter.
Leave to rise for another 4 hours.
3. (Sat 19:00) Make up the dough by adding remaining flour, salt and olive oil. Mix all in a bowl add enough water to avoid any dry patches, the result will be quite sticky. Turn out on working surface. Do not flour the surface to avoid adding to many flour. If it’s too difficult to knead, try with some olive oil on hands and working surface. Knead for about 12 ‘strokes’.
Leave to rest for 10 minutes.
4. (Sat 19:20) Knead again for 12 “strokes”.
5. (Sat 19:30) Knead again for 12 “strokes”. with each iteration the dough should become easier to handle. leave to rest for 20 minutes.
6. (Sat 19:50) Slowly stretch out the dough in a large rectangle (not unlike handling a pizza dough).The working surface can be floured.
Fold the dough in 3 layers (envelope style) making a neat package.
Leave to rest for 20 minutes.
7. (Sat 20:10) Repeat the previous step once again. Leave to rise for a final hour.
8. (Sat 21:10) Dough should be well risen and light. Form loaves or buns as desired.
Leave to rise until doubled in size 1 and 1/2 hour.
9. (Sat 22:30) Bake in a preheated oven at 220 C. Count on 20 minutes for rolls, 30 minutes for small loaves. Tap underneath to check if done.