Spending more time at home means more time to perfect your sourdough recipe. This recipe from Miele, one of Brookmans by Smallbone’s long-standing appliance partners, will take you through the process step by step.
If you don’t already have one, you will need to create a sourdough starter up to a week earlier. We love this recipe from the BBC.
400g strong white bread flour
100g wholemeal / rye / spelt flour
360ml tepid water
100g active starter
1. Mix the flours and 350ml of tepid water together in a food mixer bowl, give it a stir until there is no dry flour left, cover the bowl and leave it to the side for 30 minutes. This process is called autolyse and helps to hydrate the flour particles and make it easier to knead afterwards.
2. Add the starter into the bowl, attach the dough hook and knead on a medium speed for one minute. Add the salt and remaining 10ml water and knead for another 4 minutes on a medium speed. When ready, cover the dough with a damp tea towel and set the timer for 30 minutes.
3. When the time is elapsed you will need to stretch and fold the dough in the bowl a few times very gently, this will help with gluten development. Cover again and repeat the same process every half an hour three more times. Now, leave the dough to prove at room temperature until it doubles in size
4. When ready, flour your worktop and tip the dough very gently. Shape into a smooth round and place into a floured bread basket or a bowl. Cover and leave in the fridge overnight.
5. Preheat the oven on Moisture Plus 250C with 2 bursts of steam and, when the oven is ready, transfer the dough into a baking tray, score with a serrated knife and bake for 35 minutes adding the steam right at the beginning. If your oven doesn’t have Moisture Plus, spray the oven cavity with some water as soon as you slide the tray with the dough and keep the door shut to keep all the moisture throughout the cooking.
6. When ready, remove from the oven and transfer into a wire rack. Allow to cool for at least an hour before slicing.