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Simply Sourdough
200g sourdough starter - active, bubbly leaven
250ml water
450g strong white flour
50g wholemeal rye (or plain white flour for baguettes or pain de campagne)
5ml sea salt
Put the sourdough starter into a large mixing bowl, pour in the water and stir to create a soupy, batter then add the remaining ingredients. Form a soft dough and knead on a clean work surface.
Allow 2-6 hours for rising - a sourdough cannot be rushed - but there are many variables to just how long this stage will take. (Ideal gardening opportunity!) The alternative is to rise overnight in a fridge, this is slower and develops more flavour.
Once risen to twice the original volume treat as regular bread dough. Knockback and shape.
The bread dough can be shaped into baguettes and set between pleats of a heavily floured linen/canvas cloth; shaped into a round and put into a floured, cloth-lined proving basket or simply shape and prove on a baking sheet. Allow 2-4 hours for the second rising. Slash the risen bread and bake in a hot oven 220°c for approx 35mins.
To achieve a thick, crisp crust the bread can be misted with water from a plant spray (kept just for bread making!) prior to and again during first few minutes of baking.
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