Jen's Sourdough - Jen's Kitchen

Jen’s Sourdough

  • 49 h 0 m
  • Easy

This is the basic recipe I use.  Once you’ve mastered it, make it your own with different flours, or add some seeds.  Enjoy

  • 300g Strong White Flour
  • 25g Rye Flour
  • 10g of salt
  • 200g water
  • 345g of starter

Step 1

Add all the ingredients to your mixing bowl.


Step 2

Mix on low speed, with your dough hook, until all the ingredients have combined. Add more water 20g by 20g if it seems too dry.  It should not be shaping like a ball of dough at this stage, it is is, it needs more water.


Step 3

Increase the speed slowly over a couple of minutes.  When it starts to look like its getting smoother, and is starting to look stringy- then turn up the speed to high.


Step 4

Once the dough has wrapped itself completely around the dough hook, it’s time to remove the dough hook, cover the bowl tightly and place in the fridge for 24 hours.


Step 5

After 24 hours, remove from the fridge.  Remove the dough from the bowl and place on your clean and dry worktop.  Shape using your dough scraper, and leave to rest for about 10 minutes.


Step 6

Flour the dough and place in a well floured proving basket. Cover again and place in the fridge for a further 24 hours.


Step 7

Preheat your oven and baking dish to 240ºC.  Place a disk of silicone into the baking dish, followed by the dough.  Slice the dough quickly and deeply.  Replace the lid and bake for 30minutes.


Step 8

Remove the lid, let the bread cook for a further 10 minutes, then remove to a cooling rack. Divine.


Step 1

Add all the ingredients to your mixing bowl.

Step 2

Mix on low speed, with your dough hook, until all the ingredients have combined. Add more water 20g by 20g if it seems too dry.  It should not be shaping like a ball of dough at this stage, it is is, it needs more water.

Step 3

Increase the speed slowly over a couple of minutes.  When it starts to look like its getting smoother, and is starting to look stringy- then turn up the speed to high.

Step 4

Once the dough has wrapped itself completely around the dough hook, it’s time to remove the dough hook, cover the bowl tightly and place in the fridge for 24 hours.

Step 5

After 24 hours, remove from the fridge.  Remove the dough from the bowl and place on your clean and dry worktop.  Shape using your dough scraper, and leave to rest for about 10 minutes.

Step 6

Flour the dough and place in a well floured proving basket. Cover again and place in the fridge for a further 24 hours.

Step 7

Preheat your oven and baking dish to 240ºC.  Place a disk of silicone into the baking dish, followed by the dough.  Slice the dough quickly and deeply.  Replace the lid and bake for 30minutes.

Step 8

Remove the lid, let the bread cook for a further 10 minutes, then remove to a cooling rack. Divine.

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