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1
Start the recipe by making up the poolish the day before making your bread.
2
Add the 200g / 7oz of bottled or filtered water to a bowl.
3
Next add the 200g / 7oz of your sourdough starter.
4
Add the 7g of Sugar, and mix well.
5
Add the 200g / 7oz of strong white bread flour, and mix until smooth, clean down the sides of the bowl and cover, leave at room temperature for 14 to 24 hours.
6
To a stand mixer, add the poolish, flour, oil, and salt, and mix on slow speed, using the dough hook for 10 to 12 minutes, until you have a soft, smooth silky dough.
7
Lightly oil a separate bowl, place the dough in the oiled bowl and cover it, allow it to rise (proof) for at least 1 hour in a warm draught free spot.
8
Once you dough has doubled in size remove it from the bowl onto a lightly floured surface and knock it back, once degassed, form it into a fat sausage shape and place it in a 2lb / 900g well greased loaf pan/tin, lightly sprinkle it with flour cover with a dry lightweight cloth, and once again allow it to rise (proof) for one hour in a warm draught free spot.
9
When there is only 10 minutes left on the rise, preheat your oven to 180°C / 355°F/ gas mark 4.
10
Once the dough is approx 4cm / 1½in above the top of the tin, place it the pre-heated oven, and set your timer for 30 minutes.
11
Once the oven time is reached, take it out of the oven, and remove the loaf from the tin, place it back into the oven for a further 5 minutes to crisp up the sides and bottom.
12
When the time is up, place it on a wire rack to cool for 30 minutes.
13
Enjoy
Method
Ingredients
The Poolish
200g / 7oz Strong white bread flour
200g / mls / 7oz Filtered of bottled water
200g / 7oz Sourdough starter
1tsp / 6g Sugar
The main bread recipe
The poolish that was made previously
265g / 9½oz Bread flour
20g / 1½ tbls vegetable oil or softened butter
1tsp / 8g Salt
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
Lightweight dough proofing cloth
John Kirkwoods’ Sourdough Starter Pack
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