CHEAT'S SOURDOUGH
THE cheat’s sourdough, combining a small amount of yeast with part of the flour and ‘pre-fermenting’ it for 24 hours, creates a chewy loaf with a great crust.
Makes 2 medium loaves
Kit you’ll need
1–2 baking sheets; roasting tin; baking paper
For the bread
50g (1¾oz) wholemeal rye flour, wholegrain spelt, wheat bread flour or strong white bread flour
800g (1lb 12oz) strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 600ml (1 pint) room-temperature water
15g (½oz) fine sea salt 1 Put the wholemeal rye/ wholegrain spelt or wheat/ strong white flour into a mediumsized mixing bowl with 300g (10½oz) of the white bread flour and dried yeast. Mix everything together with your hand, then pour in 350ml (12 fl oz) room- temperature water and mix well, still using your hand, to make a thick, sticky lump-free mixture. 2 Cover the bowl with a dampened tea towel and leave on worktop, at normal room temperature, for 24 hours. Check towel every few hours and dampen it if it gets a little dry. 3 The next day, uncover the bowl – the mixture should look bubbly and slightly greyer. Pour in the remaining 250ml (9fl oz) roomtemperature water and mix it in with your hand to make a smooth, runny batter. Pour this into a large bowl. 4 Tip half the remaining 500g (1lb 2oz) flour into the batter and work it in with your hand, beating and stirring until fully incorporated. Mix in the fine sea salt and gradually work in enough of the remaining 250g (9oz) flour to make a soft but not sticky dough. 5 Lightly flour the worktop, then turn out the dough and knead it well for 10 minutes or until it feels elastic. You can also do this in a large food-mixer using the dough hook on the slowest speed for 5 minutes. 6 Put the dough back in the bowl and cover tightly with clingfilm or a snap-on lid. Leave to rise on the worktop for 3 hours until doubled in size. Check the dough after 2 hours, as it can take more or less time depending on how lively it is and the temperature of the room. When it starts to look ready, line the baking sheet or sheets with baking paper. 7 Punch down (knock back) the risen dough with your knuckles to deflate it, then turn it out onto a lightly floured worktop and cut it into two equal portions. Let these rest for 5 minutes, uncovered, then gently knead them for 1 minute each. Shape each piece into a ball and put them on the prepared baking sheet. Make sure they have space to expand. 8 Dust each ball of dough lightly with flour, slip the baking sheet or sheets into a large plastic bag, letting in some air so the plastic doesn’t stick to the dough, and close tightly, or cover loosely with clingfilm. Leave to prove and rise on worktop for 1–1½ hours until doubled in size. Towards the end of the rising time, preheat the oven to 220°C (200°C fan), 425°F, Gas 7 and put a roasting tin in the bottom of the oven to heat up. 9 When the dough is ready for the oven, cut some slashes into the top of each loaf with a sharp knife, then put the sheet or sheets into the oven. Quickly pour a jug of cold water or add ice cubes to the hot roasting tin to create a burst of steam, then close the door. This will help create a good crust. Bake for 30 minutes until a good golden brown. To test if the loaves are done, tap them on the base with your knuckles: if they sound hollow, they are done; if there is a dull ‘thud’, put them back in the oven and bake for another 5 minutes, then test again. Leave the breads to cool on a wire rack before storing and eat within 5 days.