Sourdough Bread
Ingredients
350 grams water
500 grams strong white flour
1 tsp. salt
300 grams sourdough starter
Instructions
STEP 1/2
Fit the Spiral dough tool to the machine.
Line the baking tray with parchment paper.
Oil the two large bowls.
STEP 2/2
Add the Ingredients (water, flour, salt, starter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 10 minutes.
Cover with a damp tea towel.
Leave to prove for 4 hours.
Transfer the dough to a lightly floured worksurface.
Divide into 2 equal pieces.
Shape into round loaves.
Place the dough into the oiled bowls.
Cover with a damp tea towel.
Leave to prove for 3 hours.
Pre heat the oven to 250°C.
Place a small baking dish full of water in the bottom of the oven.
Transfer the dough to the baking tray, dust with flour and score the top of the loaf.
Bake for 35 minutes at 250°C or until the loaf sounds hollow when the bottom is tapped.
Leave to cool.
Serve.
Sourdough Bread
Ingredients
350 grams water
500 grams strong white flour
1 tsp. salt
300 grams sourdough starter
Instructions
STEP 1/2
Fit the Spiral dough tool to the machine.
Line the baking tray with parchment paper.
Oil the two large bowls.
STEP 2/2
Add the Ingredients (water, flour, salt, starter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 10 minutes.
Cover with a damp tea towel.
Leave to prove for 4 hours.
Transfer the dough to a lightly floured worksurface.
Divide into 2 equal pieces.
Shape into round loaves.
Place the dough into the oiled bowls.
Cover with a damp tea towel.
Leave to prove for 3 hours.
Pre heat the oven to 250°C.
Place a small baking dish full of water in the bottom of the oven.
Transfer the dough to the baking tray, dust with flour and score the top of the loaf.
Bake for 35 minutes at 250°C or until the loaf sounds hollow when the bottom is tapped.
Leave to cool.
Serve.