Since posting a recipe for sourdough bread in 2014, I have lost count of the number of loaves made. Over the years, I have tweaked the proving times, the timing of the knocking back stage, ditched the sourdough starter, and tried different flours.
Using 1/4 teaspoon of active dried yeast and Laucke Crusty White Bread Mix (flour and salt), this loaf is the largest yet. It was achieved by proving for 24 hours in the fridge followed by 12 hours at room temperature. A gentle knock back as described in the amended recipe below and baking for 30 + 15 minutes.
425g unbleached bread flour
1/4 teaspoon of active dried yeast
1 teaspoon salt (not needed when using bread mix)
1. Mix together dry ingredients in a large bowl then stir in water.
2. Cover with glad wrap (cling film).
3. Store in the fridge for 24 hours then 12 hours at room temperature.
4. Preheat large lidded Pyrex casserole dish or Dutch-oven in oven at hottest temperature.
5. Meanwhile line a bowl or basket with baking parchment and turn out dough onto floured surface or board. Save the cling film for later.
6. Using floured hands or bowl scraper, fold the edges of the dough into the middle. I usually work from quarters then eighths.
7. Place the dough right side up into the lined bowl and cover with cling film.
8. When the oven is at temperature remove the Pyrex bowl, take off the lid.
9. Transfer the baking parchment and dough the into the pre-heated container and replace the lid.
10. Bake the bread for 30 minutes then turn the temperature down to 200oC and remove the lid.
11. After 15 minutes at the lower temperature the bread should be cooked.
12. Cool on a wire rack.