Do you want to learn how to make spourdough bread?
Walk with me and I will teach you my ways.
Rule nr 1. Sourdough bread isn’t hard it just needs a bit more care.
Rule nr 2. If you fail you try again
You will need a starter, this I cannot help you with. But there’s a bunch of videos on how to make one. They are not scary, they are your friend.
600 g water at room temperature
800 g flour (invest in bread flour) (or any flour that’s high in protein)
Feed your starter (you only need as much as the thickness of your finger) (I like to mix my water in first so that there’s not starter left untouched) and cover the opening with plastic wrap
Leave it in a warm spot until it has peaked, it should have dubbled in size and have a lot if bubbles (to know if it has peaked, take a spoonful and drop it in water, if it floats then it has peaked)
Mix your starter with the water in a large mixing bowl until the water is groggy
Pour in your flour and mix until the dough is shaggy, then pour the salt on top
Cover the bowl with a lid or a wet towel
Remove the cover and strech and fold the dough (it is exactly what it says on the tin, you stretch and fold the dough)
Put on the cover again and let it rest for 30 min
Repeat this until you have stretched and folded 4 times
If you are bakung them in baking tins, seperate the dough into two baking tins (lined with baking paper). Cover the tins in aluminium foil. If you are not, preshape the dough (look it up) and wait 30 min, then shape the dough and put it in dough baskets and cover with aluminium foil.
Let rest in room temp for 2 hours
Put the dough into the fridge until the next day
Next day, put an empty oven safe dish in the over and turn the oven on 250°c and let it preheat for at least an hour. (If you are using an cast iron pot them let that preheat in the oven as well)
Take out the dough from the fridge and let it rest in room temperature while the over preheates.
Before you put the dough in the over, use a knife to score a slit into the top to let out steam.
Put the dough in the oven and pour water in the empty dish.
Close the oven door to trap the steam and let it bake for 20 min.
Open the oven door and let out all the steam, take the bread out of its tin and let it bake for another 20 min. It should have a dark brown crispy crust.
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