This is a super easy bread to make. In fact it is now going to be my new ‘go to’ bread when I’m not experimenting with new recipe ideas.
- 250g Organic White Flour
- ½ teaspoon of good quality Fleur de sel or Himalayan Pink Salt or your choice of good quality Sea Salt.
- 2 tablespoons of sourdough leaven (starter), ideally fresh liverly.
- 200g of water
- I added a small amount of sunflower and fennel seeds, but they are not necessary.
- Mix all of the ingredients in a bowl for a few minutes.
- Oil an oven pot or tin.
- Pour the dough mixture in to the tin.
- Cover the tin with cling-film or a plastic bag.
- Store in a cool place overnight (10 hours+). If you store the dough in a fridge make sure you take it out and leave it at room temperature for a couple of hours before it goes in the oven.
- Preheat the oven at 240c, with a ramekin or baking tray filled with water, on the bottom of the oven.
- Cover the baking tin with foil, or place a lid on the oven pot (with your dough in it) and place it in the oven for 20 minutes at 220c.
- After 20 minutes remove the foil/lid and bake for a further 20 minutes at 190c.
- Test the bread to see if it is cooked by tapping the top. It should sound hollow. If it does not, or if you are not sure, recover with the foil/lid and bake for a further 10-15 minutes at 150c.
- Place on a wire rack to cool for 1-2 hours.
P.S. My starter is 30% Organic Rye Flour and and 70% Organic Wholemeal Flour.
By Richard Randall
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