Sour Dough Bread
Type of Dish Bread
- 75 g Plain Flour (for Culture)
- 75 g Water (for Culture)
- 600 g culture
- 25 g salt
- 600 ml water
- 1 kg Plain flour
- For sour dough culture: mix equal parts flour and water in a sealable jar - 75g of each works well. The mixing action traps natural airborne yeast particles in the flour and water mix, and they begin to feed on the flour in the jar creating a living yeast colony. Leave the jar somewhere warm and remember to feed your sourdough equal parts flour and water every day. By 5 days in it should be bubbling and ready to use to bake sour dough bread.
- Add 600g of sour dough culture to the remaining ingredients. Mix for 8 to 10 minutes in a bread mixer at medium speed with a dough hook. Kneed the dough on a work surface for 3 to 4 minutes. Place in a bowl cover with a damp cloth and leave to rise until doubled in size ( about 30 to 40 minutes). Punch the dough back, form a loaf shape. Place on baking tays and leave to rise for 20 to 30 minutes. Bake for 30 to 40 minutes at 220° to 230°C (425°F to 450°F)
- Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 40 minutes.