If you prefer a softer crust, fluffier crumb and milder flavour, substitute 50 ml of the water with milk. The addition of milk produces a thinner, softer crust and a milder flavour than a traditional sourdough loaf. This loaf is ideal for making sandwiches or for children who prefer a softer crust.

Baking

Bake at 250 degC for 40 minutes from a cold start. Remove the lid for a further 10 minutes to brown.

Cool on a wire rack before enjoying.

Suggested Timings

This is my preferred method. As I am currently time rich I am free to bake anytime during the day but you can alter the timing to suit your own lifestyle.

• 10:00 am feed the starter.
• 6:00pm mix the ingredients, cover & rest 1 hour.
• 7:00pm stretch and fold for several minutes until the dough is smooth and in a roundish shape.
• 7:30pm stretch and fold a few times.
• 8:00pm repeat stretch and fold.
• 8:30pm last stretch and fold. Cover and allow to bulk ferment overnight at room temperature.
• 8:00am shape the dough and either let it prove for a few hours at room temperature or cold retard in the fridge and bake later.

Alternatively, prepare your starter in the late evening and let it ripen at room temperature overnight. Mix your ingredients in the morning and bake by the late afternoon. This method may suit if you work all day.

Notes

Place an extra folded sheet of baking paper under the dough to prevent the base from burning.

Experiment with the amount of salt as some salts have a more intense flavour than others. I use Maldon salt.

Different flours and different brands of flour have different hydration levels. You may need to adjust the amount of water needed.