24 hour sour dough so easy
Cooking Instructions
- 1
I normally add to my starter in the morning around 8am 155g aged starter,155g flour and 155mls water then leave it for 6hours.
- 2
Around 2-3pm in the arvo I literally just dump all the ingredients in a bowl and knead it for about 5mins. Today I’m using my kitchen aid because I hurt my shoulder. But just as easy to do it by hand.
- 3
Resting the dough for 4 hours with a few folds in between is the biggest tip I can give you. with wet hands I grab some dough from the outside of the bowl and stretch it out to the other side of the bowl, do between 8-12 folds. You will do this process 3 times. Just say you start your dough at 3pm, at 330pm I do my first fold and every half hour I’ll will do it again so at 4pm and 430pm. Then rest it until 7pm.
- 4
- 5
This step is Cutting the dough and rest it for 12-14hours In the fridge. Today I’m doing 3 loaves. Sprinkle flour where you are going to cut the dough pics will explain these steps but it does not have to be perfect so don’t worry.
- 6
Once rolled leave for 20mins
- 7
Flatten out and make these fold below
- 8
Shape again if you have proving baskets this would be preferable but I only have tins so I just put rice a tea towel with rice flour
- 9
Place on a plastic bag and put it in the fridge.
- 10
Before you bake the greatest sour dough ever! Take the dough out of the fridge as you turn the oven on, my Oven needs about 45mins to get to 250degrees. Score the bread with a super sharp knife I use a razor blade.
- 11
Bake bread at 250degrees Celsius for 30mins with lid on, and 20-30mins with lid of at 200degrees
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