Sourdough Artisan Loaf

Ingredients (White Loaf)

224g active sourdough starter

325ml warm water

50g strong wholemeal flour

450g strong white flour  

1.5 tsp salt

Ingredients (Wholemeal Loaf)

224g active sourdough starter

325ml warm water

25g golden syrup

470g strong wholemeal flour

Handful of seeds and oats

1.5 tsp salt

Method

1. Mix starter, 50g wholemeal flour (or 300g if wholemeal version) and 250g strong white flour, with the warm water and leave to stand for 60 minutes.

2. Add the salt and remaining flour (seeds / oats for wholemeal version) and knead to form a sticky dough.

3. Leave to rise - folding and turning at intervals.

4. Once doubled in size, shape and place in a bowl lined with greaseproof baking paper - cover and refrigerate overnight.

5. Next day when ready to bake - preheat oven and cast iron pot with lid to 220C.

6. Gently lift dough into the pot using the baking paper and score top.

7. Bake with lid on fro 25 minutes, then reduce temperature to 190C, remove lid, and bake for a further 25minutes.

8. Check fully baked (sounds hollow) and place on cooling tray - do not cut until fully cooled.

Status

Made the white version a couple of times - dough has still been too loose at the baking stage, but has still worked well cooking in the pot (or dutch oven).

Sourdough Pizza Crust

Ingredients

224g active sourdough starter 

200ml water

420g strong white flour (280g + 140g)

1.5 tsp salt

2 tbsp olive oil

Method

1. Combine the starter, 280g flour, and water - let stand for 60 minutes.

2. Add the salt, olive oil, ad remaining flour to form a sticky flour - knead for 5 minutes to form a smooth ball of dough.

3. Cover and set aside - fold and turn at intervals - until firm and doubled in size - at this point the dough can be frozen, or refrigerated overnight.

4. Preheat oven to 200-220C - shape the dough into two pizza discs and pre-bake.  Cover with toppings and return to the oven for 10 minutes until done.

Status

Comes out well - best pre-baked or can be a bit soggy.