top of page
1
Mix the starter ingredients together in a small bowl and form it into a small ball of dough.
2
Cover the bowl with clingfilm, and leave at room temperature for 8 hours, I like to do this overnight.
3
In a stand mixer, add all of the main recipe ingredients, including the starter we made the day before, and with the dough hook attached knead it for 12 minutes.
4
This can be hand kneaded for the same amount of time too.
5
Once done, turn out the dough onto a flour free surface, then form it into a ball.
6
Add the dough ball to a lightly oiled bowl, and allow it to proof for 2 hours, in a warm draft-free spot.
7
Dust an oval banneton proofing basket (with the cloth liner in) with a little flour.
8
Once the time is up, and the dough has at least doubled in size, turn it out onto a non-floured surface once more.
9
Knock the dough back and form it into a fat sausage shape, making sure you pinch the bottom seam together.
10
Place the dough into the prepared basket seam side up and cover it with a lightly oiled piece of clingfilm, and proof it for 1 hour.
11
When there is only 30 minutes left on the proof place your cloche or Dutch oven into your oven and set the temperature to 230°C / 445°F / Gas mark 8.
12
Once the proofing time is up, lift your cloche or Dutch oven onto the top of your cooker and remove the lid.
13
Carefully tip the dough into the bottom of the Dutch oven and score the top with a baker’s lame.
14
Get the lid back on and get it back into the oven and bake for 25 minutes.
15
After the 25 minutes remove the lid from the Dutch oven, and set the timer for, between 4 to 8 minutes, depending on how much colour you need your bread to be.
16
After the final bake, remove from the oven and allow it cool on a wire rack for 30 minutes.
17
Slice and serve on its own with lots of butter or make some delicious sandwiches with it.
18
Enjoy.
Method
Ingredients
Starter Ingredients List:
1 Dessert spoon of your mother starter
55g / 55ml / 3½tbsp Water (bottled)
100g / 3½oz / ½ Cup Bread flour
The Main Recipe Ingredients:
240g / 240ml / 1 Cup Water (bottled)
450g / 16oz /3.5 Cups Bread flour
Previously made starter
8g / 1tsp Salt
SUPER! Bread Making Bundle Offer
Digital Kitchen Timer:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
John Kirkwoods’ Sourdough Starter Pack
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page