You'll need to leave time for overnight rising and cooling for this sourdough recipe.
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Yields:
10 serving(s)
Prep Time:
40 mins
Cook Time:
35 mins
Total Time:
1 hr 15 mins
Cal/Serv:
182
Ingredients
375 g (13oz) strong white flour, plus extra to dust
11/2 tsp caster sugar
250 g (9oz) starter (see above)
oil, to grease
Directions
Step 1
In a large bowl (about 25.5cm/10in diameter) put flour, sugar, 11/2tsp fine salt and sourdough starter. Add enough water (about 150-200ml/5-7fl oz) to quickly bring mixture together to a soft, tacky dough.
Step 2
Lightly dust work surface with flour, and knead dough (reserving bowl) for 10-15min until smooth and elastic. Form into a ball.
Step 3
Lightly grease cleaned-out bowl and add dough. Cover with lightly greased clingfilm and leave to rise at room temperature for 5-6hr or until doubled in size. Alternatively, after 2hr rising, transfer to fridge overnight, then remove from fridge and continue rising at room temperature for 3-4hr, or until doubled in size.
Step 4
Punch down dough in bowl (reserving bowl). On a lightly floured work surface, knead dough for 30secs. Shape into a round loaf. Spread out a clean, dry tea towel and cover central 25.5cm (10in) diameter section with a layer of flour about 5mm (1/4in) thick. Put dough (seam side up) in centre of towel. Draw up corners of towel and lift dough into cleaned-out bowl (allow towel edges to hang over sides of bowl). Cover bowl with another clean, dry tea towel. Prove at room temperature for 5-6hr, or until doubled in size.
Step 5
Twenty minutes before baking, preheat oven to 220°C (200°C fan) mark 7. Put a roasting tin of boiling water into bottom of oven.
Step 6
Dust a baking sheet with flour. Remove tea towel covering bowl, then invert bowl on to baking sheet. Carefully lift off bowl and peel off tea towel. Slash a square into top of dough with a serrated knife.
Step 7
Bake for 30-35min until loaf is crusty and sounds hollow when tapped underneath. Cool completely on a wire rack before serving.
GH Tips
TO STORE Best eaten on day of baking.
TO FREEZE Once baked and cooled, wrap whole or sliced in clingfilm. Freeze for up to 3 months. Defrost thoroughly before eating, or toast from frozen.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
