500 gram Sour Dough Loaf Recipe:
375 grams strong flour
225 grams of sour dough starter
7 grams of salt
75-125 ml of water
Seeds or dried fruit optional
Add flour, salt and sour dough starter to a mixing bowl.
Mix on a low speed with a mixer dough hook. Without a mixer, mix using a spoon until combined.
Slowly add water, until you have a smooth dough, use your hands without a mixer. Taking care not to add too much water creating a sticky wet mix.
Kneed for 4 minutes in a mixer and 20 by hand.
Cover with cling film or a tea towel and leave for 3 hours.
Turn out onto a floured worktop, knock back and kneed for a couple of minutes.
Transfer to a sieve or bowl lined with cling film and flour and leave for 7 hours.
Preheat the oven to 220oC.
Turn out the dough onto a non stick baking sheet and score the top of the dough with a knife.
Cook for 10 minutes on high.
Turn the temperature down to 180C and cook for a further 10-15 minutes.
Bread should be golden and sound hollow when you tap the bottom.