SOURDOUGH BREAD

This mix will make you one nice loaf; if you want to make more, just double or triple the quantities accordingly.

For the sponge (refreshed sourdough starter)

• 250g (9oz) wholemeal or strong white bread flour

• 300ml (10fl oz) warm water

• 75ml (2½fl oz) sourdough starter (see panel below)

For the bread

• 2½tsp salt

• 300g (10½oz) strong white bread flour or wholemeal flour

• 300ml (10fl oz) water

To make the sponge, whisk the ingredients together and cover with clingfilm, then leave somewhere warm for 8-12 hours, or overnight.

To make the bread, mix the ingredients with the sponge in a bowl. Place on an unfloured board and knead for about 10 minutes, until the dough is soft and silky – if you’re using wholemeal flour then it may take a little longer to feel silky. Shape the dough into a nice round, then flour the bowl and pop the dough back into it. Cover with a plastic bag and leave to rest for an hour.

Repeat this kneading process twice more, resting for an hour each time. The dough will not rise very much, but you’ll feel it getting smoother and less sticky.

Now it’s time for proving the dough. Pop the dough onto a floured board. Support it with a well-floured tea towel by gently wrapping the base, then carefully place inside a colander and then a big plastic bag (don’t let the plastic touch the dough or it will stick), and leave for 4-5 hours.

Preheat the oven to its maximum temperature. Heat your baking tray in the oven for a few minutes before the loaf goes into the oven.

Gently transfer the dough to the baking sheet and splash with water. Slash the top of the dough with a knife to make a pattern and pop in the oven. Put a roasting tray halffilled with boiling water on the shelf below – this will create steam to ensure a good crust. Cook at the maximum temperature for 10 minutes. Reduce to 200°C/fan 180°C/gas 6 and cook for 20-30 minutes more. If your oven is fierce or the loaf looks like it’s burning, lower the temperature a little. Cool on a wire rack.

COOK’S TIP

Don’t be in a hurry to eat your sourdough – it has a good shelf life.