Sourdough bread

Sourdough bread

By
From
Marque
Serves
10
Makes
2 loaves
Photographer
Stuart Scott

Bread is an intrinsic part of the Western table and we never considered anything but making our own. Ours is not served immediately to satiate the hungry pilgrim but is celebrated in its own right by accompanying an appropriate dish.

Ingredients

Quantity Ingredient
Our sourdough starter

Method

  1. Begin this recipe one day in advance. Place 325 grams sourdough starter and 500 millilitres water at 26°C together in a bowl and whisk to combine, then pour into a heavy-duty mixer with a dough hook. Combine 750 grams organic bakers’ flour and 120 grams organic wholemeal flour and add to the liquids in the mixer. Use the dough hook to mix the dough for 1 minute then leave to hydrate for 30 minutes. Add 25 grams table salt and continue to mix for 6 to 10 minutes, or until elastic and smooth.
  2. Remove from the mixer and place in a large container with a lid, then leave at room temperature for about 4 hours, or until it has doubled in size. Turn out onto a clean workbench and knock back by folding it over itself several times. Use a pastry cutter to cut two 750 gram portions of dough. Roll these into tight balls using both hands in a circular motion. Allow to rest for 5 minutes. Line a baking tray with baking paper.
  3. Take one ball of dough at a time and place it upside down on the workbench. Flatten it out into a rectangle about 20 × 30 centimetres and about 3 centimetres thick. Starting at one of the shorter ends, roll the dough into a tight roll all the way to the end. Starting at the middle of the roll, use both hands to stretch and work the loaf so that it is around 25 centimetres long and even in width. Push your hands down while rolling on the ends of the loaf to produce nice rounded ends.
  4. Gently lift the loaf onto the prepared tray and repeat with the other loaf. Drape each loaf with a piece of plastic wrap, and then wrap the tray tightly with plastic wrap so that it is not exposed to the air. Store in the refrigerator for 24 hours, to allow the loaves to prove slowly and develop in flavour.
  5. Remove the loaves from the refrigerator and allow them to prove at room temperature until they have increased in size by around three-quarters and still spring back to the touch – this may take 3 to 4 hours.
  6. To bake the loaves, preheat a combi steam oven to 240°C. Dust the loaves with flour and slash five times in a diagonal motion, about 2 centimetres deep, with a bread knife. Bake at 240°C on combination steam for 10 minutes, then reduce the heat to 230°C with no steam and bake for a further 15 minutes. Finish on 140°C with no steam for a final 5 minutes' cooking. Allow the bread to cool completely before cutting.
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Marque
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