Sourdough Bread Recipe

Ingredients

375 grams of flour (300 grams organic strong white bread flour and 50 grams organic wholemeal or organic wholemeal spelt flour)
220 ml water (room temperature – between 100-110 Fahrenheit)
7 grams salt
3 grams of natural agave or natural sugar
130 grams of sourdough starter


Mix flour and salt in a large bowl
Mix water, sugar and sourdough together, add mix well. Add to flour and mix together. If the dough is very sticky, add a little more flour until you achieve a nice consistency. Cover with cling film and leave to rest for 4 hours.

After 4 hours, stretch and fold dough 3 to 4 times at 45 minutes intervals. After the last fold, shape into ball or rectangular, depending on what basket you are going to use. Leave on bench while coating basket with plenty of flour of your choice. Finalise shape and put upside down in basket. Cover with cloth and cling film and leave on workbench for 1 hour. 30 minutes before baking switch on oven to 240 degrees and put in Dutch oven or Perex dish. When oven is ready, place a piece of non-stick baking paper on resting rack like a metal pizza tray. Place on top of proofing basket and turn over. Remove any excess flour and score from left to right and gentle drop the dough in the Dutch oven or Perex dish, cover with lid and transfer to the over for 45 minutes. After the bread is baked to your satisfaction, remove from oven and baking dish and place on a cooling rack. Leave until cool before cutting into the loaf as this will keep it better.