My love for sourdough started with pizza. When I realised the same dough that makes pizza, also makes sourdough, focaccia, baguettes, ciabatta, or even croissants, the possibilities became endless. Baking bread is an art and a science - simple yet also complex - and it all starts with 4 basic ingredients; flour, water, salt and yeast (sourdough starter).
To top things off, the more I immersed myself in the world of sourdough, the more I discovered about its brilliant benefits. Fermented slowly with wild yeast and lactic acid bacteria, it’s easier to digest, has a lower glycaemic index and it contains prebiotics supporting gut health. Beyond this, the effort, care and time that goes into home baking contributes to overall wellness, and love for food.
Every sourdough loaf is unique, and whilst they might come out in various shapes and sizes, flat as a pancake or sprung up proud, they are always delicious!
Ingredients (main dough):
240ml Symprove (1-1 substitute with water)
100g sourdough starter/levain
350g bread flour
8g salt
Method
Step 1:
8am: prepare your sourdough starter/levain.
- 20g mature sourdough starter
- 40g bread flour
- 40ml water
Leave to double in size for about 6 hours or until it reaches its peak.
Step 2:
2pm: Mix the main dough then cover with a damp tea towel and rest for 45 mins.
- 100g levain (all of it)
- 240ml Symprove or water
- 8g salt (2%) about 1.5 tsp
- 350g flour
2:45pm: stretch and fold 1.
3:30pm: stretch and fold 2.
4:15pm: stretch and fold 3.
5pm: coil fold and leave to bulk ferment for 3 hours.
Step 3:
8pm: shape your dough into a tight ball and place in a proofing basket and then into the fridge overnight. *If you are using the bowl tea towel method make sure the tea towel is 100% cotton or linen.
Step 4:
8am (next day) or up to 48 hours later:
Preheat a Dutch oven (casserole dish with a lid) for 25 mins at 240c.
Bake for 20 mins with the lid on.
Remove the lid and bake for a further 15 mins at 220c until golden brown.
The hardest part - wait for bread to cool for an hour before cutting into it!
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