Sourdough Continental Loaf

Method

Start by adding 250ml of the hand hot water to the sourdough starter in a large mixing bowl. I used a ‘clean’ roasting tray the first time I made this as I doubled up on the ingredients, but either will do. Mix until combined and then leave to stand for a few minutes.

Next sprinkle 100g of the flour and all of the yeast over the sourdough starter mix and then whisk together. At this stage you should have a loose paste. Leave this to stand for an hour in a warm place, covered with a wet tea towel. The mixture should take on a sponge-like form, but if it’s not completely sponge-like don’t worry too much. I have had varying degrees of sponginess at this stage.

Now add the rest of the flour and water to the mix. Add a splash more water if the dough feels really dry, however the dough is initially dry at this stage. Knead the dough to a rough ball. The roughness is good here, as the miracle transformation will occur next. Leave to rest for an hour, again in a warm place covered with a wet tea towel.

The next stage amazed me when I first made this loaf. Lightly wet the surface of the dough - using wet hands is a good way. Then sprinkle the sea salt on the rough dough and start to knead it in. All of a sudden the rough dough ball turns in to a smooth and silky form. Keep kneading until you can no longer feel the salt crystals then leave to rest in a bowl, covered with a wet tea towel, in a warm place for an hour or two. The time depends on how warm the place you leave it in is.

If the dough is ready it should provide little resistance. That is, if you poke your finger in the mark should remain. Mould the dough in to a round and leave for up to another hour in the bowl covered with wet tea towel, in a warm place. Once the hour is up check for resistance; if there is any then leave the dough a little longer.

Now form the dough into a cylindrical loaf shape and place it on an oiled baking sheet (or in a loaf tin if you’re not too confident). On the baking sheet the dough will lose its shape – but that’s fine, just gently reshape it if required. Wet the dough with your hand and pattern the top of your bread as desired e.g. 3 diagonal slashes. Leave the dough covered for an hour to rise, again in a warm place. In the meantime pre-heat your oven to 180 deg C. I have a fairly decent oven, but always use an oven thermometer for accuracy.

Once the dough has risen, put the dough in the oven (remove the cover!) and reduce the oven temperature to 160 deg C. Bake for one hour. Just keep an eye on things. A recipe can only ever be a guideline; it is still really important to use judgement along the way, as I have learnt the hard way.

Take the loaf out of the oven, procure a slice whilst hot, smother in butter and conserve, and marvel at your ingenuity, skill and penchant for hot home-made sourdough bread.