I was scared of sourdough for years because it looked so COMPLICATED - so many recipes, so many factors seemed to go into its making I just couldn't be bothered! So, I wanted to share with you a really stripped down version of a sourdough recipe that I use all the time. I really believe that once you've made it once, you can then have the courage to try variations.
First, you want to start your starter. You can ask around to see if your friends have got any or in local community groups on Facebook. If you'd like to start your own, that's super easy too - I'll tell you how in my next post and a few other details you need to know about starters, but hey, I'm trying to keep it simple.
Then you'll need:
3.5 cups of flour (don't be fussy about EXACT measurements - remember, people have been making sourdough for thousands of years without exact cup measures)
A big pinch of salt (say 1.5 teaspoons)
Around a cup of starter
Tepid/warm water (if it's freezing where you are, make it warm, if it's not, cold is fine)
Mix this up in a bowl til it's gloopy but not wet. Think dough consistancy. That's why I haven't given you the water measurement - I want you to go by FEEL rather than rely on an exact measure. Flours and temperature are really variable so please just mix until it's dough like, and maybe still abit sticky.
Leave for about 8 - 10 hours. I always mix it first thing before work (say 7 am) and then by the time I get home, it's ready for the next step. You want this to easy and not take too much time. You'll see big yummy bubbles on the dough. Of course, the air temperature will make a difference - if you're in a cold climate, try putting on top of the fridge, near a woodburner or in an airing closet.
Flour your benchtop or board and turn the dough onto it (you'll want to flour your hands as well). Now you'll press it into a square and fold the edges in to the middle, rotate and do that a few times. You might need to keep flouring and scraping the dough off the board until it's a nice unsticky ball.
Now, flour a cloth or tea towel inside a bowl that's approximately bread shaped, with room for it to rise. Pop the bread in and leave for a couple of hours (I do this when I get home so it's ready to bake when I'm cooking dinner)
Pop the oven on to about 220 with a dutch oven inside so that heats up too.
When the oven is pre-heated, slide the bread into the dutch oven and score the top with a sharp knife or blade. Pop the lid on.
Cook for about 35 minutes and then check. It should be risen and looking nicely cooked.
Take the lid off and cook for another 15 minutes.
Voila!!!
Now, if you want some more complicated and refined instructions, here's a few links. I'd browse through them and watch the videos anyway - I did the hard leg work for you here. Remember, don't complicate it - people have been making bread for years without fancy equipment or measurements. Trust yourself! What's the worse that can happen?
Hobbs sourdough is a great clip, but it’s not no knead. That’s fine, and I actually use his recipe. Check out his video below
This is a good one too, but he makes it seem more complicated than it is:
Breadtopia has some great recipes and forums. I’ve made this artisan one before – it’s heavier and amazing if you like orange zest!
http://breadtopia.com/sourdough-no-knead-bread/
A few other tips I've learnt along the way:
**Your oven, room temperature, climate and flours are all highly variable and personal. Expect a bit of experimenting to get it just right - that's part of the fun!
**Think about the liquid content of anything you ADD to your bread and adjust the initial water to take that into account.
**Rosemary and herbs are amazing in bread, as are seeds. Add them as you fold the bread before the proving stage (the bread in a basket bit)
**Don't stress if the dough looks too sloppy - just pour it in the pan and she'll be fine. This has happened to me tons!
**Here’s a last word – soak your doughy implements in cold water, not hot. Don’t leave your stuff to dry on the bench unless you want to hammer and chisel it off. Seriously. This is why I’m scared of baking.
**You don't need a dutch oven, but they are good for trapping in heat and moisture. If you dont have one, try a pizza stone and spray some water in the oven.
**Polenta stops bread sticking to the pan.
**Roast garlic is amazeballs in bread
**Rye starter is more robust than white, but white is just fine.
Enjoy, and let me know how you go!
