By Caroline Moss
Sourdough bread from Facebook
A lot of people ask for easy beginner recipe. I’ve gone through quite a lot and finally found one that has become the most reliable, with the most consistent results. It’s from James Morton’s Super Sourdough book (which I have never seen mentioned by anyone here). It is fairly low hydration but the crumb is still light and airy. It’s more of an even, tight crumb but that’s how I like it.
The formula is (1 loaf)
150g starter (100% hydration)
300 g water (tepid to warm)
450 g strong bread flour ( I mix white with some wholemeal/spelt)
Mix all, autolyse 30 mins
Add 10g salt
I then knead it - slap and folds - for 10 mins (although the original recipe says you can omit if doing s&f).
Bulk ferment for 4 hours (around 21 c) adding some s&f’s.
Shape and retard in the fridge.
Hope you find this helpful.
And here are some of my bakes 🙂
Updated at: Wed, 16 Aug 2023 20:33:38 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Nutrition per serving
Calories2074.1 kcal (104%)
Total Fat10.2 g (15%)
Carbs404.4 g (156%)
Sugars2.9 g (3%)
Protein71.9 g (144%)
Sodium3884.8 mg (194%)
Fiber31.8 g (114%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Mix all, autolyse 30 mins
Step 2
Add 10g salt
Step 3
I then knead it - slap and folds - for 10 mins (although the original recipe says you can omit if doing s&f).
Step 4
Bulk ferment for 4 hours (around 21 c) adding some s&f’s.
Step 5
Shape and retard in the fridge.
Step 6
Heat oven to 220 degrees. Bake with lid on for 30 min then lid off for 20 min
Notes
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