Everyone loves bread, that’s a fact. We all knead bread. Our chefs are always getting compliments on our freshly baked bread, so we’re feeling very generous and going to share the recipe for our famous sourdough with all of you lovely people. Perfect with a soup, toasted with jam or just awarm out the oven smothered in Yeo Valley butter – you can’t really go wrong.
In order to make sourdough, you will need a starter mix. This is a bit of work but once you have the starter you can carry on using it, and when you taste the bread you’ll see it’s worth it.
To make the starter mix you’ll need a large jar/container. Mix 200g of strong white bread flour and 200ml of warm water together and leave at room temperature for 2-3 days. After this time is should start to rise and froth. Add another 100g of strong white bread flour and another 100ml of water, and then leave for another day. A liquid may form on top but you can either pour this away or stir it in. Keep feeding it when needed and after a couple of days you are ready to make your first loaf. Take what you need from the starter mix and store the rest in the fridge. Feed the starter when necessary and take out some starter whenever you feed it (either throw it out or make a loaf!)
Now for the bread…
This makes two loaves, because one is never enough!
500g Strong Flour
Place the water into a bowl and add the starter to that.
Weigh out the flour and the salt into the same bowl.
Now add the flour to the water and mix thoroughly. One it is all combined, tip the mixture onto a work surface and knead for 10 minutes. The dough is ready when it bounces back when gently pressed with a finger. Cover the bowl in cling film and then leave to prove overnight.
When ready, place the mixture on to a well floured tray, score the top a few times and put in a pre-heated oven at 240 c for 24-30 minutes
Take out and tap his bum to see if it is cooked. It should sound hollow when its ready.
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