West Coast Sourdough

Here is my weekend attempt at making sourdough bread. Created from a 'mature' West Coast bug this bread was delicious, despite my misgivings when the dough stuck to the teatowel when I tried to remove it from the proving bowl, deflating considerably....the long proving time added to the flavour I think. I used a blend of stoneground organic white, wholemeal and rye flours which gave it a lovely nutty flavour. I am going to try and make this once a week and next time will try adding a few grains to it.

It is a bit of a labour of love but the flavour and texture is well worth it!

sourdough

600g strong flour

50g stoneground wholemeal flour

50g rye flour

260g starter (beg, brorrow or steal this bit...)

1 tsp honey

2 1/2 tsp salt

500ml cold water

pinch dried yeast

Combine all together in a large bowl, it will be quite wet. Knead (hand or mixer) until it forms an elastic dough, do not add extra flour unless absolutely necessary. Place the dough in an oiled bowl (well oiled as will stick!) and leave a few hours to double in size. Fold it back on itself a few times then cover an leave another hour. Gently tip onto a floured bench and cover, leave 20 minutes, shape into 2 tight rounds. Place each of these into a proving basket (I use a teatowel liberally covered with flour which I centre the dough on, then place this into a stainless steel bowl, wrapping the edges of the teatowel over the top of it - you must use a LOT of flour!) Leave another hour then place in the fridge to prove slowly overnight.

The next morning bring out and leave at room temperature for a couple of hours before baking on a preheated pizza stone in a 250c oven for fifteen minutes then turn it down to 220c for another ten minutes or until well cooked and hollow sounding when tapped. A roasting tray of water in the base of the oven helps a thick chewy crust form.