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
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
- 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!