Sourdough
1 large loaf
Easy
5 hours, plus overnight proving time
1 hour“I’ve always said that if you can make bread, you can make anything. Bread takes discipline, patience, care and skill. It’s the cornerstone of what we do at the Deli on Fifth. Every chef who works in my kitchen must perfect this craft.” – Scott Parker
Ingredients
Method
- 2 cups water
- 160 g sourdough starter
- 200 g wholewheat flour
- 200 g cake flour
- 2 t salt
- 2 T water
Method
Ingredients
1. Mix the water with the starter.
2. Add the flour and mix to form a shaggy dough. Don’t work the dough for too long; two minutes is enough.
3. Mix the salt with the remaining water until dissolved, then allow to stand for 30 minutes.
4. Add the salted water to the dough and allow to prove for 1 hour, folding three times. Fold the dough by gently stretching it from each corner, puling it up and folding it back down on itself in the bowl.
5. Turn out onto a floured surface and shape once into a ball, then allow to prove for a further 30 minutes.
6. Shape again and place into a floured proving basket, then chill overnight. The next, day preheat the oven to 220°C and place a 30 cm Dutch oven in the oven to heat up.
7. Place the dough in the hot Dutch oven and bake for 30 minutes with the lid on. Place 2 ice cubes in the oven on a tray to create steam. Remove the lid and bake for a further 30 minutes.
Find the recipe for how to make a sourdough starter here.
Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydomwater 2 cups
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