Easy Sourdough Crusty Loaf
How to make an Easy Sourdough Crusty Loaf. It’s relatively quick, cheap and delicious. Simple step by step instructions from start to finish.
Ingredients
Method
- Starter Ingredients List:
- 1 Dessert spoon of your mother starter
- 55g / 55ml / 3½tbsp Water (bottled)
- 100g / 3½oz / ½ Cup Bread flour
- The Main Recipe Ingredients:
- 240g / 240ml / 1 Cup Water (bottled)
- 450g / 16oz /3.5 Cups Bread flour
- Previously made starter
- 8g / 1tsp Salt
- Mix the starter ingredients together in a small bowl and form it into a small ball of dough.
- Cover the bowl with clingfilm, and leave at room temperature for 8 hours, I like to do this overnight.
- In a stand mixer, add all of the main recipe ingredients, including the starter we made the day before, and with the dough hook attached knead it for 12 minutes.
- This can be hand kneaded for the same amount of time too.
- Once done, turn out the dough onto a flour free surface, then form it into a ball.
- Add the dough ball to a lightly oiled bowl, and allow it to proof for 2 hours, in a warm draft-free spot.
- Dust an oval banneton proofing basket (with the cloth liner in) with a little flour.
- Once the time is up, and the dough has at least doubled in size, turn it out onto a non-floured surface once more.
- Knock the dough back and form it into a fat sausage shape, making sure you pinch the bottom seam together.
- Place the dough into the prepared basket seam side up and cover it with a lightly oiled piece of clingfilm, and proof it for 1 hour.
- When there is only 30 minutes left on the proof place your cloche or Dutch oven into your oven and set the temperature to 230°C / 445°F / Gas mark 8.
- Once the proofing time is up, lift your cloche or Dutch oven onto the top of your cooker and remove the lid.
- Carefully tip the dough into the bottom of the Dutch oven and score the top with a baker’s lame.
- Get the lid back on and get it back into the oven and bake for 25 minutes.
- After the 25 minutes remove the lid from the Dutch oven, and set the timer for, between 4 to 8 minutes, depending on how much colour you need your bread to be.
- After the final bake, remove from the oven and allow it cool on a wire rack for 30 minutes.
- Slice and serve on its own with lots of butter or make some delicious sandwiches with it.
- Enjoy.
Equipment & products used in my kitchen and videos
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