31 Jan White Sourdough Loaf
This loaf is specifically for the White Sourdough Starter Recipe . It uses the same method from the No Knead Granary Loaf recipe, a cast iron pot and minimal touching. Use a 20 cm cast iron pot for a higher sandwich loaf, or a 24 cm pot for a table worthy sharing loaf for soups.
This is by far the easiest Sourdough Recipe and is fool-proof. You can easily substitute with 1/2 wholemeal bread flour and 1/2 white bread flour. I was seriously surprised when I found out how easy it was to make this artisan bakery shelf-worthy marvel. You can play with the dough to increase the spring and texture, but I have never found this makes a huge difference when it comes to Time:Result ratio. I have other loaves to bake!
White Sourdough Loaf
- 400 g (3 cups) white bread flour
- 200 grams (1 scant cup) white sourdough starter
- 250 ml (1 cup) water
- 1 1/2 tsp salt
1 In a large mixing bowl, place the flour, salt and combine the ingredients.
2 On top, add the sourdough starter and the water.
3 Mix the ingredients well and cover with a lid, tea towel and rubber band or clingfilm.
4 Depending on the liveliness of your sourdough starter, leave to rest for at least 4 hours or until doubled in size. This, on cold days, has sometimes been an overnight affair. Do not place near a heater/radiator as this can negatively affect the dough.
5 Preheat the oven to 220C/200C fan-assisted and place your cast iron pot without the lid into the oven while it is preheating. Leave the pot in for 15 minutes after the oven has preheated.
6 Take the hot cast iron pan out of the oven. Using a spatula carefully scoop the dough into the hot pan and pour over 1/3 cup of cold water. It should sizzle. Put the lid on top quickly and place in the oven for 40 minutes.
7 Take the lid off and bake for a further 20 minutes.
8 Take the loaf out of the pan and cool on a wire rack. Wait for it to cool before slicing.
9 This loaf can easily be sliced, bagged and put in the freezer ready for toasting.
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