Sour dough Bread

I had fun making this bread recipe over the weekend. It's quite a long involved process but overall the results were well worth the effort. I am not sure of the origins of this recipe, however the recipe and sourdough starter were given to me by my friend Rina and i believe a friend of hers from Gippsland passed it on to her. I have made my own sour dough starters in the past by adding water to a quantity of flour (whole meal organic best for this) although this one was quite firm more like play dough consistency. i am happy to build up my starter and share if any one is interested.

Sourdough Instructions

Feeding

let starter sit for 1 hour at room temp (20 degrees C)

To 50g starter at 50g flour and 25g water.

mix and briefly knead into a stiff smooth dough

Note do not use tap water as it may kill the starter

Sourdough Recipe

Step 1 6 -8 hrs Friday Morning

Tear off 25g starter and break into pieces

Mix in 50 g flour and 25 g water. Mix until all the flour is absorbed. Knead for 2 mins.

Lightly cover with oil and leave to rise 6-8 hrs ideally at 25 degrees C.

Step 2 6 -8 hrs Friday Afternoon

To the 100 g of starter add 200g flour and 100 g water

mix and knead as for step 1

leave to rise for 6 - 8

Note you can leave up to 20hrs before the next step. leave in the fridge and then bring back to room temp before use.

Step 3 1 + 1+4 hours saturday morning

Tear off 300g of starter

Break into pieces and then add 300g of water (tepid)

Add 400g flour and 12g salt (you can also add 1 dessert sp of sugar to assist yeast)

mix and knead for 5 mins - the dough will be very sticky, you may need to add a little extra flour, try not to add too much

- you can add 150g of dried fruit, nuts etc at this stage

Rest for 20 mins then knead again for 5 - 10 mins

Oil and cover for 1 hr

deflate and give 2 business letter turns and let rise another hour

defate and give 2 business letter turns then let rise 4-5 hrs

Step 4 3 -4 hours Saturday Afternoon

Shape and let rise 3-4 hours in a tin if you are using one

Bake in a pre heated over at 220 degree C for approx 30 mins

to test if cooked take loaf out of the tin and tap on the bottom it should sound hollow if not put it back in the oven.