Sourdough bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the starter, water and oil in a bowl. Add the flour and salt. Continue mixing until dough becomes stiff, then squeeze together with hands to form a shaggy ball. Cover and let rest (autolyse) for 30-60mins.

Step 2

Once rested, work the dough into a rough ball (15 secs).

Step 3

Now, cover with lightly oiled wrap and let rise in a warm place. It should almost double in size. Can take between 3-12 hours.

Step 4

Start 30-45 mins into the bulk rise. Stretch each corner of the dough and fold back in on itself. Do this once or twice every hour or so. This can increase the volume of the bread.

Step 5

Place the dough on a surface (ideally no flour). Fold each edge of the dough to the centre (turning as you go) until you come full circle. Flip the dough over so the seam is on the bottom. Then cup your hands around the dough and form into a tighter ball, aiming to create surface tension.

Step 6

Line the bottom of the Dutch oven with greaseproof paper and place the dough inside. Now let rise again for 30-60mins. It's ready when it's puffy but not doubled in size. Preheat oven around 230°c towards the latter half of the rise.

Step 7

Score the top of the dough. Turn the oven down to 200°. Place into the oven for approx 20 mins with the lid on. Then approx 20-40mins with the lid off. Once done, the internal temperature should be around 96-98°c.

Step 8

Cool for at least 1 hour on a wire rack before slicing. Too warm and the bread will be gummy.