Login or Register to add this recipe to your Pepperplate account.

Sourdough Bread


500g plain bakers flour
2tsp salt
1tbsp sugar
200g starter culture
1cup tepid water
Olive oil


1.Sift flour, salt and sugar into a large bowl and make a well in the centre.
2.Stir culture into water and break up lumps.
3.Pour culture into flour and mix to form a ragged mess. Cover with a tea towel and set aside for ten minutes.
4.Lightly oil the bench. Tip dough onto oiled surface and stretch knead ten times. Cover with a tea towel.
5.Clean and dry bowl and slop some oil into the bottom. Transfer dough to bowl and cover with tea towel. Leave to sit for about 8 minutes, to make ten minutes total since you stretch kneaded it.
6.Stretch knead ten times. Return to bowl, cover and let sit for ten minutes.
7.Stretch knead ten times, return to bowl, cover and let sit for thirty minutes.
8.Stretch knead ten times, return to bowl and let sit for forty five minutes.
9.Slash the top and check for bubbles. If there are lots, skip to step 11. If there aren't many bubbles, dimple dough down into a flattish circle. Do not squeeze out all the air. Fold it into thirds, right side across the middle, then left side over top of that.
10.You should now have approximately a rectangle. Fold into thirds again to make a rough square. Cover and let sit for thirty to forty five minutes.
11.Slash the top to check for bubbles. If there are sufficient bubbles, the dough is ready to be shaped. Dimple down into a flattish circle, again without squeezing out the air. Roll up tightly into a log and place seam side up on a floured tea towel. Cover and let sit for forty five minutes.
12.Meanwhile, heat a pizza or bread stone in the oven at 210°C.
13.Turn dough over onto a floured piece of parchment and transfer paper onto stone in oven. Bake for 35 - 45 mins until dough sounds hollow when knocked on top and bottom. Do not cut until cooled.
14.Optionally, to help develop a crust, add 2 cup water to a separate pan below the bread in the oven to create steam.