Relax and enjoy a little me-time this spring with a spot of baking, starting with a tasty sourdough loaf! Baking or cooking has always been a little escape where I can put on some music or a podcast and focus on the creative task at hand, away from screens and work.
I've shared many of my own recipes on this journal, but this year I want to share more from my amazing customers and creatives who I've come to know through this little community and Instagram. To kick things off, I feel very lucky to share a sourdough recipe from the lovely Laura, @teandbiscuits_x on Instagram.
Laura is a Kent-based mum, photographer and home baking extraordinaire! I love her feed and recommendations for the minimalist aesthetic, celebrating the everyday, simple joys! As we get into spring (launched by today’s Pancake Day) there’s a real love for baking and what better way to get started than with a useful, tasty sourdough recipe?
Laura’s sourdough recipe is a perfectly simple step-by-step guide to help you get started on your sourdough from home journey…
Laura’s Sourdough Recipe
Ingredients:
200g of sourdough starter, which has been fed at least four hours before
400g of tepid water
650g of strong bread flour
20g of salt
Recipe:
- Combine all the ingredients in a bowl and mix until well combined.
- Leave the mixture to stand at room temperature for 3-4 hours.
- Every so often (at least three times) stretch and fold the dough.
- Tip the dough onto a floured surface and shape into a tight round. To do this, stretch the dough from the outside and bring it into the centre all the way round to create your seam.
- Place seam side up in a banneton or proofing basket lined with a tea towel. If you don’t have these, you can improvise a proofing basket by using a colander, glass or stainless-steel bowl with a heavy linen or cloth that holds the dough in shape.
- Put your dough in the fridge overnight or you can leave it for at least an hour before moving onto baking.
- Pre-heat your oven to 220°C and place your combo cooker or dutch oven in the oven to pre-heat too.
- Transfer the dough from the fridge to the cooker and bake with the lid on for 35 minutes.
- Turn the oven down to 180°C, take the lid off of the cooker then bake for a further 8 minutes or until your sourdough has a gorgeous golden crust.
- Leave your sourdough loaf to cool on a wire rack for 2 hours before slicing and serving!