A simple white sourdough loaf

Ingredients

8g active sourdough starter (see here how to make the starter active)

40g white bread flour for pre-ferment + 510g white bread flour for the loaf

40g water for pre-ferment + 325g water for the loaf

The stages of making a sourdough loaf

Stage 1 - Pre-ferment

For one white loaf:
8g starter + 40g water + 40g white bread flour

Mix well, cover with a lid (silicone cover or clingfilm), and leave to ferment at room temperature:

• About 10 hours at 20°C

• About 5–6 hours at 24°C

Stage 2 - Dough

All of the pre-ferment + 325g water (room temp) + 510g white bread flour

1. Mix by hand in a bowl until combined, cover, and rest for 30 minutes.

2. Add 9g salt, mix thouroughly, cover, and leave for 3 hours in total - read step 3.

3. During the 3 hour period, fold the dough once every hour (3 folds total). Folding is stretching the outside of the dough and folding it into the centre.

Stage 3 - Shaping

1. Take the dough out of the bowl, flatten it firmly, fold into the centre, and shape into a ball.

2. Place into a banneton (or any bowl, bread tin) and refrigerate covered with a tea towel overnight. I don’t have a banneton, I use a bread tin, which I line with a clean tea towel and dust with flour.

Stage 4 - Baking

1. Preheat the oven and Dutch oven to 240°C (I bake in a Dutch oven but the bread can be baked on a sheet tray too. The Dutch oven gives it a nice crust because placing the lid traps the moisture).

2. Turn the dough out upside down into the Dutch oven.

3. Score at a 45° angle with a very sharp knife or a blade.

4. Bake with the lid on for 25–30 minutes.

5. Remove the lid and bake until the loaf is well coloured and sounds hollow when tapped.

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