The sourdough sessions continue… (See Part 1 here)
Now you’re ready to make your dough. Respect the process – don’t rush it. But also don’t be afraid to be creative and try new things. Experiment with flour choices and the addition of seeds, nuts and honey.
You can’t really go to wrong – sometimes the best things are happy accidents. Most importantly, have fun, enjoy and share with your loved ones.
Make your ‘sponge’.
Combine 150ml of active starter with 250g flour and 275ml warm water. Mix and cover with glad wrap. Leave overnight. In the morning it should be sticky, thick and bubble.
Make your dough.
Add 300g of flour to the sponge along with 1tbsp oil and 10g fine sea salt. Mix well. If too tight and firm, add a dash of warm water. Needs to be a bit sticky. Turn dough out onto a lightly floured surface. Knead until smooth and silky for about 10 minutes. Put into a lightly oiled bowl and turn dough to be coated with oil. Cover with glad wrap and leave to rise in a warm, dry place.
Turn dough out onto a lightly floured surface. Deflate the risen dough by punching down with knuckles. Now you will ‘prove’ your dough. First form it into a neat round. Tucking edges of dough underneath so you have a smooth top and rougher base. Using either a wide, shallow bowl or big deep bowl. Line with a folded tea towel at base. Towel must be clean and floured. Place dough smooth side down in bowl. Cover with oiled glad wrap. Leave to rise in a warm place for 1-3 hours until doubled in size again.
Heat oven to 250 celsius. Fill a spray bottle with water. When heated, place an oven tray in 5 minutes before you are ready to put dough in. Fill a baking dish with boiling water and place in lowest rack of oven. Take the tray out and dust with flour. Turn the bowl of dough upside down so it’s turned out right side up. Slash the top with a knife. Place in oven at 250C for 10 minutes. Spray lightly with water. After 10 minutes, turn oven down to 180C and spray loaf again. Leave for around 15 minutes then check and spray again. When it’s nearly done, drizzle with olive oil or butter and add course salt. Take out when crispy and golden, but still soft inside.
Eat. Butter, cheese, whatever.