3 day Sourdough loaf
This is the most satisfying baking I’ve ever done. I was very lucky to get a fully matured sourdough starter. If you don’t have one, mix 50g strong bread flour and 50g warm water each day for 5 days, leaving it to rest at room temperature.
It was a fun 3 day process that has created the most amazing loaf of bread.
You will need a starter (this recipe doesn’t cover that part), a pizza stone and ideally a large oven proof pan (I used a casserole dish).
It’s honestly very easy, good luck!
3 day Sourdough loaf
This is the most satisfying baking I’ve ever done. I was very lucky to get a fully matured sourdough starter. If you don’t have one, mix 50g strong bread flour and 50g warm water each day for 5 days, leaving it to rest at room temperature.
It was a fun 3 day process that has created the most amazing loaf of bread.
You will need a starter (this recipe doesn’t cover that part), a pizza stone and ideally a large oven proof pan (I used a casserole dish).
It’s honestly very easy, good luck!
Open in Cookpad AppSteps
- 1
Sunday night: Take your starter out of the fridge.
- 2
Monday morning: Feed the starter with 150g flour and 150ml water. Leave somewhere warm in a container big enough for expansion.
- 3
Monday evening: Make a poolish. Mix 300g of starter, 250g flour and 200ml water in a big mixing bowl. Leave out overnight somewhere warm.
- 4
Tuesday morning: Add 250g flour to the mix!
- 5
45 minutes later: Add 12g of salt and then knead for 15 minutes. Don’t add extra flour, keep it wet. Form a ball in the bowl. Cover loosely and put in fridge.
- 6
Tuesday evening: Bash into a ball, keep folding ends under. Put dough into well floured banneton or bowl lined with a well floured tea towel. Put in fridge.
- 7
Wednesday morning: Baking time! Preheat oven to 220c.
- 8
Add a pizza stone and large oven proof dish to the oven to warm up for 15 minutes.
- 9
Add dough to pizza stone and cut a deep gash with serrated knife.
- 10
Put upside down dish on top and bake for 40 minutes.
- 11
Take dish off and bake for 10-20 more minutes to brown (keep an eye on it!)
- 12
Rest for an hour before eating (sorry!)
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