375g Carr's Strong White ﬂour
250g Sourdough Starter
175g-225g Tepid Water
Olive Oil (for kneading)
In a large bowl mix the ﬂour, starter and salt. Start adding the water and mix in with your hand - try using a claw action using one hand to mix and the other to hold the bowl. Add more water until you have a soft dough and all the ﬂour has been picked up.
Brush a little olive oil onto your work surface, place the dough on top and knead for 5-10 minutes. The dough will be sticky at ﬁrst, but the texture will begin to change and form a soft, smooth texture.
When this has been achieved, place it into an oiled bowl and cover with cling ﬁlm. Leave it to rise in a warm place approx. 22-24˚ C for around 6 hours or overnight until it has doubled in size.
Tip the dough out onto an oiled surface and fold it over on itself a few times to release the air. This strengthens the structure of the dough. You can either place the dough back into the bowl or into a proving basket inside a clear plastic bag.
Leave to prove again for another 6 hours or until doubled in size.
When it’s ready to bake, pre-heat the oven to 210˚C (Fan 190°C, Gas Mark 7) and place a tray in the bottom with 2cm of water in. This will keep the bread moist. Sprinkle a little ﬂour onto a baking tray and place in the oven while it pre-heats.
Tip the dough carefully onto the ﬂoured tray and using a very sharp knife make a slash on top of the dough, cutting at a slight angle and cutting approx. 1½-2cm deep. Try experimenting with different shapes and patterns.
After half an hour check your bread and bake for a further 10 minutes at 200˚C (Fan 180°C, Gas Mark 6). To check it’s ready turn the loaf over and tap the base. It should sound hollow and be golden brown. Place on a wire cooling rack and resist eating until cooled!
Enjoyed your well earned Sourdough loaf with friends!
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ