Sourdough

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Making bread

1. If kept in fridge - remove from the fridge 24 hrs before baking. 
Stir well, discard down to about half a cup. Feed with 150g tepid water and 150g plain flour, stir well and leave at room temperature for at least 3-8 hours. 
Use starter when hungry ie risen and slight fall. 

2. Do the water drop test to see if starter is ready to use - a drop should float in a glass of water. Also look for mix of bubble sizes, mounded surface. 

3. Use the starter in this recipe
500g bread flour
300g starter
250ml water
2 tsp salt
2 tsp sugar (brown)
Need for ten mins/breadmaker for 10 mins or until passes windowpane test (stretch without tearing). 

4. Proove for 2.5-3 hours at RT in oiled bowl with damp tea towel covering. 
Or overnight in the fridge.
Feed and stir sourdough starter, leave for 2 hours then put back in fridge. 

5. Knock back, split into two,
a. Prove 2.5-3 hrs and cook using Le Creuset method (25 mins in pan, 20 open)
b. Prove 2.5-3 hrs in bowl or on baking tray under tea towel. 
Put water into small roasting tin in oven to make steam. 
Slash top and bake 210C Fan 35-40 mins until golden brown. 
It will sound hollow when done.  

More notes on sourdough starters
--
Pippa Gawley
Tel/What's App: +44 7980 921030

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