Easy Sourdough Bread Whole Wheat Ish Food

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine the wheat flour and water. Cover and leave overnight on the countertop.
• In the morning, mix in the salt and starter. Cover and ferment the dough for 10-12 hours on the countertop (slap and fold the dough an hour before shaping it into loaves.)
• On a well-floured surface, divide the dough into 2 equal parts. Bring the edges to the center to form a ball of dough. Repeat until the loaf is structured-well.
• Place each loaf onto lightly floured parchment paper, and seam down. Transfer into 2-quart pots. Score and rest the loaves while the oven pre-heats.
• Bake loaves at 500°F covered for 25 minutes. Then bake for 15-20 minutes more, uncovered.

EASY SOURDOUGH BREAD

Steps:

• To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
• To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
• Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.