The perfect loaf QUICK 'SOURDOUGH STYLE' LOAF
Makes: 1 ︱ Prep time: 24 hours ︱ Cooks: 30 minutes
INGREDIENTS LOAF STARTER 100g water 100g plain flour 1 tsp dried yeast FOR THE DOUGH
METHOD 1 Mix all the loaf star ter ingredients together and leave for 24 hours in the fridge. 2 For the dough, add the water to a mixer bowl followed by the loaf star ter, then add the flour, salt, sugar and yeast. 3 Mix on the lowest speed for 3 minutes then place your dough in a dusted round loaf basket to prove. Cover with cling film and rest for 3 hours. 4 Pre-heat the oven to 230°C and place a baking tray in the middle of the oven to get hot and a small bowl in the bottom of the oven. 5 Turn the dough out onto parchment and carefully score the top of the dough with a sharp knife. 6 Carefully place the dough onto the hot oven tray. 7 Add a ladle of water to the bowl in the bottom of the oven and close the door (this will produce steam to help give the bread the perfect crust). 8 Bake for 5 minutes with the steam, then carefully open the oven door to vent and allow steam to escape. Then close the door and bake for a fur ther 25 minutes, rotate as necessar y to ensure even colouring.
250g water 400g strong bread flour 1 tbsp salt 1 tsp sugar 1 tsp yeast
9 Remove from the oven and allow to cool before slicing. CHEF’S TIP Tr y exchanging 50g strong bread flour for 50g r ye flour to give a nice subtle change in flavour.
For a traditional ar tisan sourdough loaf recipe visit booths.co.uk/recipes
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