Mon’s Quick Sourdough
Recipe makes one loaf.
Step 1: make levin
25gr of sourdough starter
Mix in a large bowl and leave on the bench to become levin. I mix this up first thing in the morning, leave a tea towel over the top and when I come back from work (roughly 8 hours later) it’s ready.
Step 2: folding
1 tsp salt
Mix into a shaggy dough in the bowl.
In 30mins, you need to turn and fold the dough. Instructions on folding and turning instructions can be found online here. I found the dough is quite sticky, so I use a large spoon to fold and turn. I pick up one side of the dough with the spoon and fold the dough over to the other side of the dough. I turn the bowl one quarter and repeat 4-5 times.
I set the alarm for 30mins again and do this a minimum of 6 times.
Step 3: proof in the fridge
Turn the dough onto a well-floured board. The dough will probably be quite sticky and soft, that’s normal.
Fold and tuck the dough into a nice ball. I line a soup bowl or bread proofing basket with glad wrap. Place the dough into the bowl or basket, fold glad wrap over the dough and leave in the fridge overnight (minimum). I have left it in the fridge for up to three days. The longer you leave it the sourer it becomes.
Step 4: bake
Preheat oven to 230 degrees celsius (fan forced). Just before you put the bread in the oven, line a tray, gently tip the dough onto the tray and stick straight in the oven. Sometimes the dough expands really quickly once you tip it out, so I don’t tip out until I’m about to open the oven door.
You can also cut a few slits on top of the dough before putting it in the oven.
To help with crust, I put a small bowl of water in the bottom of the oven and I throw a few ice cubes into the bottom try of the oven to create some steam.
Cook at 230 degrees celsius (fan forced) for 10mins.
Reduce heat to 210-200 degrees celsius (fan forced) and bake for further 30mins.
Once done, take out of the oven and allow to cool slightly before cutting up.
This recipe has been modified from this recipe from SBS.