Easy classic Sourdough
· 500g strong bread flour
· 1 table spoon salt (I use pink Himalayan salt)
· 3 table spoons of extra virgin olive oil
· 1 table spoon of caraway seeds (optional but it gives a really nice flavour)
· 2 table spoons of Honey
· aprox 300 ml. of lukewarm water (it really depends on bread flour, but dough should be soft and very sticky)
· 6 table spoons of Rye sourdough starter
Add all ingredients to Kintchenaid or other stand mixer with dough hook mix a bit and then add water. Knead on speed 4-6 until water and dry ingredients becomes a dough, you might need to add more water to make dough very soft and sticky.
Then add started and knead for 10-12 minutes until dough starts to form into a ball. The longer you knead, the more gluten becomes active and gives dough stretchy consistency. (I start kneading on low speed and the increase it to 8. It starts to form a ball after 5-6 minutes.)
While dough is kneading in your mixer, prepare the loaf tin by laying baking parchment in.
Then transfer dough ball into the tin, then put the tin in any type of empty box and cover t with damp kitchen towel and leave it to rise for 6-8 hrs (22-24°C) I use airing cupboard or boiler room as it’s very warm in there. I’m sure you know where is the warmest spot in your house. The dough will double in size during this time. It’s called proving.
If the temperature will be lower than 20°C then it will take much longer to rise and might have more sour taste.
When ready to bake, score the middle of the bread with knife (as otherwise it will tear on the side during baking) put tin with risen dough into preheated oven to 240°C (220°C fan) middle shelf and bake for 25min. Then reduce heat to 160°Cand bake for another 30 minutes.
If you like crust, leave it in the oven after baking, if you like soft crust, take it out of the oven and cover with clean damp kitchen towel.
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