Don't you just love sourdough bread? This recipe uses some starter and is quite easy to make, it just takes a little time. Although I like this bread, I still prefer the no-knead recipe that I've been using for a number of years now. But you have to keep experimenting!
1 C sourdough starter ("baby sponge")***
1/3 C warm water
1 tsp salt
2 C bread flour
1/2 tsp instant yeast
Mix all the ingredients together in a medium sized bowl
Knead the dough in a food mixer for 10 minutes.
Put the dough ball in a large oiled bowl (I use olive oil), and roll it gently so that it doesn't stick.
Proof the bread dough in a warm and sheltered spot (around 85°F) for about 1-1/2 to 2 hours.
Knead the dough on a table sprinkled with some regular flour. Feel free to add a little flour if the dough is a bit sticky. You can also put a few drops of olive oil on your hands to help too.
Cover the bowl with cling film and allow to rise for about 2-1/2 hours or so, until the dough has doubled in size.
*A good rule of thumb is that the dough is ready when you poke it with your finger and the dough doesn't ooze into the hole.
Line a loaf tin with foil, and rub it lightly with some olive oil. Gently roll the dough into the loaf tin.
Score the top of the dough with a sharp knife
Preheat the oven to 475°F.
Place a casserole dish with about 2 inches of hot water on the bottom shelf. When the water begins to steam, remove the dish.
Bake the bread in the middle of the oven and reduce the heat to 425°F. Bake for about 30 to 45 minutes, until the crust is golden brown.
Cool the bread on a wire rack for a few minutes before you dive in!
***Baby Sponge Starter recipe
4-1/2 C whole wheat flour
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