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Caroline Moss
By Caroline Moss

Sourdough bread from Facebook

A lot of people ask for easy beginner recipe. I’ve gone through quite a lot and finally found one that has become the most reliable, with the most consistent results. It’s from James Morton’s Super Sourdough book (which I have never seen mentioned by anyone here). It is fairly low hydration but the crumb is still light and airy. It’s more of an even, tight crumb but that’s how I like it. The formula is (1 loaf) 150g starter (100% hydration) 300 g water (tepid to warm) 450 g strong bread flour ( I mix white with some wholemeal/spelt) Mix all, autolyse 30 mins Add 10g salt I then knead it - slap and folds - for 10 mins (although the original recipe says you can omit if doing s&f). Bulk ferment for 4 hours (around 21 c) adding some s&f’s. Shape and retard in the fridge. Hope you find this helpful. And here are some of my bakes 🙂
Updated at: Wed, 16 Aug 2023 20:33:38 GMT

Nutrition balance score

Good
Glycemic Index
71
High

Nutrition per serving

Calories2074.1 kcal (104%)
Total Fat10.2 g (15%)
Carbs404.4 g (156%)
Sugars2.9 g (3%)
Protein71.9 g (144%)
Sodium3884.8 mg (194%)
Fiber31.8 g (114%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Mix all, autolyse 30 mins
Step 2
Add 10g salt
Step 3
I then knead it - slap and folds - for 10 mins (although the original recipe says you can omit if doing s&f).
Step 4
Bulk ferment for 4 hours (around 21 c) adding some s&f’s.
Step 5
Shape and retard in the fridge.
Step 6
Heat oven to 220 degrees. Bake with lid on for 30 min then lid off for 20 min

Notes

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