Emma's Sourdough loaf
Step 1 - Prep your starter
I have to say I bought a starter (Dough, dough company) but apparently this can be attempted from scratch for the experienced baker!
Follow the instructions carefully in the pack, you're basically mixing the complete starter with strong flour and warm water, leaving it for a few hours in a warm place and the magic happens!
Step 2 - Prepping the dough
Once your starter has doubled in size, it's ready to be baked into bread.
Remember to save a small portion of your precious starter which you can feed, grow, and reuse for future bakes.
Ingredients
- 500g bread flour (or strong white flour)
- 350g warm water
- 100g active, bubbly sourdough starter
- 10g sea salt of choice
Method
1. Mix the Dough
In a large bowl, whisk the active starter and warm water together until the starter is dissolved. Add the bread flour and sea salt. Mix everything together using a fork or your hands until a rough, shaggy dough forms and no dry flour patches remain. Cover the bowl with a damp towel and let it rest for 30–60 minutes at room temperature.
2. Stretch and Fold
To build structure in the dough, perform a series of "stretch and folds." Grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat this process 4 times (this counts as one set). Perform 3–4 sets spaced 30 minutes apart.
3. Bulk Fermentation
Cover the bowl and let the dough rise at room temperature (around 21°C) for 6 to 10 hours, depending on your kitchen's warmth. The dough is ready when it has noticeably increased in volume, looks bubbly, and jiggles when you shake the bowl.
4. Shape and Cold Proof
Turn the dough out onto a lightly floured work surface. Gently shape it into a round ball (boule) by pulling and folding the edges into the center. Let it rest for 20 minutes, then do a final shaping to make it tight and smooth. Place the dough seam-side up into a floured bowl. Cover tightly and place in the refrigerator for 12 to 24 hours.
5. Score and Bake
Preheat your oven and casserole dish (or Dutch oven if you have one) to 230°C for at least 30 minutes. Flip your cold dough onto a piece of parchment paper, brush off excess flour, and make a quick, shallow slash (about 1/4-inch deep) across the top using a sharp razor, bread lame or a sharp knife works ok if you aren't a perfectionist (my go-to). Lower the dough (on the parchment paper) into the hot Dutch oven and cover with the lid.
Bake covered for 20 minutes. Remove the lid to let the crust turn a deep, golden brown, and bake for another 20–25 minutes. Cool on a wire rack for at least 30 minutes before slicing.
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