Sour Dough Loaf

Place 20g of fresh yeast (or 10ml of dried yeast) in 300ml of water and mix well.

Place 250g of white bread flour into a large jar and pour in the yeast mixture. Mix well, cover with a tea towel and leave on the counter for at least two days.

Place 375g of white bread flour into a large bowl, add 7,5ml salt

Mix well and make a “well” or a hole at the bottom of the flour.

Place 10g of fresh yeast (or 5ml dried yeast) in 175ml water, mix well.

Place 250ml of the starter into the flour and add the yeast water.

Bring flour into the wet ingredients and bring together to make a dough.

Turn out onto a floured surface and knead for about 8 Minutes. You should be able to push your finger into the dough and it springs back quickly.

Place dough into a clean bowl, cover with a tea towel and leave to prove(rise) for 2 Hours.

Push the dough down in the bowl and turn out onto a work surface.

Work the dough into a ball, by pulling the edges of the dough under the dough, using both hands.

At this point, I tossed some flour into my fancy proving basket, but you could just toss flour onto a baking sheet.

I placed my dough upside down into the basket, because the bottom with become the top of my bread. If you aren’t using a basket, just place your dough onto your baking tray.

Cover the dough and leave for an hour to double in size.

Heat the oven to 220º C

Place a baking tray over the basket and turn the dough out onto the tray.

With a sharp knife, score the top of the loaf with three lines crossed with three more lines.

I wet my hands and throw some water into the oven before I put my loaf in, it ensures a crusty loaf. I do this again ten minutes after I’ve put the loaf in.

Bake for 45 Minutes.

Remove from the oven and cool on a rack. I love to listen to the crackling sound of the crust splitting as it cools. It’s glorious.

Serve with butter.