This recipe is a classic white sourdough bread that is suitable for complete beginners that have an active sourdough starter ready for bread making.
It’s very important in bread baking to use accurate measurements in weight, so a kitchen scale is essential. Using volume measurements will give you inconsistent results.
Stage 1 – Autolyse This recipe uses a very short autolyse time (10 minutes). Autolyse is when you are leaving the flour to absorb with the water.
After 10 minutes, the dough is ready for kneading using the ‘stretch and fold’ method:
Once all kneading has been completed, the dough is ready to be left to prove for a minimum of 6 to 8 hours, until you see the dough has grown in size. Be sure to leave the dough covered and in a draft free area.