There really is anything better than warm sourdough bread straight out the oven! Not to mention the way the kitchen smells and if it’s winter where you are right now then.. hygge!
Hygge is a Danish and Norwegian word for a mood of coziness and comfortable conviviality with feelings of wellness and contentment. – Wikipedia
It really is the simple pleasures of fresh bread that make my heart smile, the hardest part is allowing it to cool so in the mean time I get all my toppings and trimmings ready – and by this I mean avo and micro greens!
I’m not going to tell you that it’s quick and easy because a lot of time and patience (with practice) goes into making a glorious loaf for you to share with your family but I can guarantee it is so worth it and you will never buy bread from the store again!
- 215g all purpose flour
- 215g bread flour
- 70g whole-wheat flour
- 350g filtered water
- 80g active starter
- 10g good quality salt
- Mixing bowl
- Large plastic bag
- Proofing dish
- Dutch oven / cast iron pot
- Dough cutter or spatula
- Baking paper
This recipe will need to be prepared a day before you want to bake it.
- In the mixing bowl add the flours and mix, add in the filtered water and combine well. Ensure no dry flour is left behind.
- Place the bowl into the plastic bag and leave to rest at room temperature for 1 hour.
- Fold in the active starter and cover again with the plastic bag, set aside for 30 minutes.
- Using your hands, evenly distribute the salt and fold the dough from the edges of the mixing bowl into the middle. Place back into the plastic bag and set aside for another 30 minutes.
- Lift one side of the dough up, pulling it over the centre of the dough. Turn the bowl the around and repeat on opposite sides of the dough.
- Remove the dough from the bowl and tuck it into itself to make a neat ball with a smooth surface.
- Place back into the bowl seam side down and place back into the plastic bag for another 30 minutes.
- Repeat the folding technique from step 5 being careful not to tear the dough.
- Place back into the plastic bag and set aside for 1 hour.
- Repeat the same technique as step 5 while being gentle to keep the air in the dough.
- Place back into the plastic bag and leave to rest for another hour.
- At this stage the dough should be airy and bubbly, place the dough onto a floured workspace and lightly flour the top of the dough.Â
- Using the dough cutter/spatula and your free hand, gently scrape the dough into ball. This will create some tension in the dough.
- Place your mixing bowl over the dough and leave for 30 minutes.
- Flour the top of the dough and turn it over with your dough cutter. Slowly stretch the dough into a rectangular shape and fold the bottom third of the dough up and the top third of the dough down creating an envelope shape. Turn the dough 90 degrees and gently roll it up from the bottom. It will look like a sausage roll hehe!
- Using your fingers pinch off any visible seams on the sides and the bottom.
- Gently rub some flour onto the surface of the dough and place into a floured proofing dish, seam side up. Place into the plastic bag and proof in the fridge overnight.
10 000 years later!! Jokes, the next day…
- Preheat your oven to 240 degrees and place your cast iron pot / dutch oven onto the middle rack.
- Cut a 40cm sheet of baking paper and place the dough into the middle, being very careful when removing the dough from the proofing dish.
- Using a sharp knife lightly cut a slightÂ half moon shape across the dough.
- Place the dough and the baking paper into the hot dutch oven and bake for 25 minutes – be careful not to burn yourself!
- Reduce the oven temperate to 200 degrees and remove the dutch oven.
- Carefully remove the baking paper with the bread and place back into the oven on the rack for another 25 minutes.
- Remove the bread and allow to cool for 30 – 40 minutes and get some avo involved!!
Store the bread in a brown paper bag or draw sting bread bag for up to 4 days or freeze for up to 3 months.