MASTER THE ART OF SOURDOUGH

James Morton, baker and Great British Bake Off finalist, reveals how to crack this classic country bread

ll of the best sourdough bakers I know rely on a routine: that of doing the same things over and over again. Gradually, your technique is refined as you see what works and what doesn’t. This doesn’t mean baking bread every single day, but it might mean once a week. Frequency is less important than consistency. If you change something, make it one thing and measure it. The need to feed a starter enforces this – if you’re having to pour away a starter because you’ve got too much, think about baking a little more. It can become rather addictive but neighbours, colleagues and family will be appreciative…

A COUNTRY LOAF FROM SCRATCH

If your sourdough starter (see method overleaf) seems in good health following the first feed, you can use it to make great bread without manipulation or delay. If it’s been sitting about in the fridge for anything over a week without being fed, it’s best to take it out, let it rise to room temperature and give it a good feed the night before you plan to bake. For multiple loaves, scale this recipe as required. Preparation about 50 minutes, plus rising Cooking 50 minutes

Makes 1 large loaf 450G STRONG WHITE FLOUR, PLUS EXTRA FOR DUSTING

300G TEPID-WARM WATER

100G RYE SOURDOUGH STARTER 10G TABLE SALT SEMOLINA, FOR DUSTING

1 In a bowl sitting on top of your scales, weigh your flour, water and starter. Mix together and leave to rest for 30 minutes.

2 Add your salt. Knead your dough for 5-10 minutes or until supple, stretchy and elastic.

3 First prove (bulk prove) Allow your dough to rest in a covered bowl in a warm place for about 4 hours, or until increased by at least 50 per cent in size. This can be extended, after a couple of hours, by placing the dough in the fridge for up to 1 day.

4 Stretch, fold and lamination Increase strength by stretching and folding your dough within its bowl once or twice during the first prove. Alternatively, avoid kneading altogether by carrying this out four or more times during the first prove.

5 Pre-shape and shape Turn your dough out onto an unfloured surface. Pre-shape into a rough ball and leave to rest for 20-30 minutes. Form into your final shape and place your loaf in a floured proving basket.

6 Second prove Rest your dough for a further hour. Alternatively, you can prove in the fridge.

7 Score Turn your dough out onto a semolina-dusted peel (tray) and score using a sharp knife or razor blade.

8 Bake your loaf in a very hot preheated oven by sliding into a pot, cloche or Dutch oven, or onto a baking stone. Add steam or bake with the lid or cloche on for 20 minutes before removing the lid and baking for another 20-30 minutes.

9 Place your loaf on a cooling rack or wooden board. Allow to cool to just warm before slicing.