Sourdough doesn't use Bakers yeast like traditional ones (so it takes longer to rise) but a "starter". The starter is a mix of flour and water left to fermante so the natural yeast in the flour has time to develop.
Sourdough Bread
Ingredients
Starter:
Water
and bread flour
Bread:
200g
of starter
300g
of flour
1
teaspoon of salt
100ml
of water
How to:
Starter:
Day1:
in a plastic or glass container, put one cup of water and one cup of flour. Mix
together. Cover with a lid but don't close it hermetically)
Day 2:
Add 1/2 cup of flour and 1/2 cup of water
Day 3: Add
1/2 cup of flour and 1/2 cup of water
Day 4: Add
1/2 cup of flour and 1/2 cup of water
Day 5: Add
1/2 cup of flour and 1/2 cup of water
From
now on, the starter can be stored in the fridge and you can use it. Feed it (by
adding flour and water) as you use it or once a week.
Bread:
Option 1: You can do this in the kitchen aid,
Thermomix or by hand.
I
usually do a longer knead to begin with then cover the dough and let it rise
for at least 4 hours. I then knead again, shape it and let it rise a second
time.
Option 2: Mix all the ingredients together and
knead for a few minutes then:
1. Put dough on surface to knead, let rest 10 min.
2. Knead for about 15 seconds, let rest 10 min.
3. Knead for about 15 seconds, let rest 30 min.
4. Knead for about 15 seconds, let rest 1 hour.
5. Knead for about 15 seconds, let rest 2 hours.
Then you are ready for the shaping and 2nd
rise.
Bake in
preheated oven at 180ºC
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