Sour Dough Bread

Side Oven Bakery breadmaking courses

You will need:
400g – White Flour
400g – Production Leaven
10g – Salt
300ml – Tepid Water

This should make a soft dough—water quantity may have to be adjusted to allow for the consistency of your leaven. Knead until soft and elastic. Cut to required size, mould, dip in flour then place in floured basket ( a bowl lined with a floured tea towel is equally effective). Cover and leave to prove up to 5 or 6 hours until doubled in size. Turn out on to tray and slash the top with a sharp knife. Bake in a hot oven.

Try substituting some of the flour for spelt, wholemeal or rye or a bit of everything for a change!

After baking, refresh the starter—if it is not going to be used it will go ‘to sleep’ in the fridge for a day, or it may also be frozen.

More Recipes