Soft Crust Sourdough Bread |
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Prep Time: 240 Minutes Cook Time: 12 Minutes |
Ready In: 252 Minutes Servings: 4 |
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I adapted this recipe from a non-sourdough recipe by NZ cooking greats Alison and Simon Holst. It also works well using half white and half wholemeal flour. Note: the time this takes to prepare really depends on how active your sourdough is and you might choose to put your dough in a cool place to slow the rise and develop the sour flavour more, I like to take my time and start in the morning and bake it before dinner. Ingredients:
1 cup active sourdough starter |
2/3 cup milk |
2 teaspoons sugar |
1 1/2 teaspoons salt |
2 tablespoons oil |
2 1/3 cups high grade flour |
Directions:
1. Mix together the first 5 ingredients and 1 cup of flour. Cover and leave in a warm place for at least 1 hour, it should start to rise a little.
2. Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
3. Turn the dough in 1-2 teaspoons of oil in a clean bowl. Cover with cling film and leave to sit for another hour or more, until doubled in size.
4. Shape dough on a lightly oiled tray. Cover with a large container with room for it to rise without touching the sides. Leave in a warm place until doubled in size.
5. Bake in a preheated oven at 410 degrees (210 deg celsius) for 12 minutes.
6. Cool on a wire rack.
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