Plain White Sourdough Bread

Have you been to see us? We’ve got some more information on how to look after your Sourdough starter from Yeo Valley HQ here.

  • 45 mins
    (plus 16 hours proving time)
  • Serves 2
  • 4 pan
  • Vegetarian
  • Intermediate

Ingredients

500g strong flour

300ml water

150g starter

8g salt

Method

1.Place water into a bowl and weigh the starter into the same bowl.

2.Weigh out flour and salt into a bowl.

3.Now add the flour to the water and mix thoroughly. Allow to prove overnight.

4.Knock back and place into well-floured banneton, allow to prove for about 4 hrs. If you don’t have a banneton, you can use a bowl lined with a clean, lightly floured tea towel.

5.When ready, place on a floured tray and put in a pre-heated oven at 240°C for 24 – 30 minutes*

6.Take out and tap its bum to see if it is cooked.

7.Allow to cool before cutting into it. If you can bear it!

 

*You should have a metal tray in the bottom of the oven to throw a small cup of cold water onto to create steam. Put bread in bottom oven, throw water over & close quickly

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