White Sourdough

1. 1

   Mix ingredients together adding water last and keeping salt away from starter until water added

2. 2

   Bring together into a dough and knead well for 10-15 mins until smooth

3. 3

   Leave dough, covered at room temperature for 4-6 hours.

4. 4

   Shape - using as little flour as possible- use oil if needed and a scraper

5. 5

   Leave to prove, covered, in a proving basket for another 3-4 hours

6. 6

   Sprinkle base with flour and turn out onto a baking surface - eg stone or pizza tray - heavily dusted with flour or semolina

7. 7

   Bake at 210C for 25 mins and 200 for a further 15

8. 8

   Turn oven off and leave bread on for a further 10 mins

No additional tips available.