INTRODUCTION
The sourdough loaf — the hipster of all breads — is riding high in its everlasting revival. This favourite originally rose from an ancient technique for fermenting wild yeasts and bacteria — which is where it gets its distinctive structure and taste. Also works amazingly as a pizza base. For this recipe, you'll need to use our Sourdough Starter.
GETTING STARTED
Place all dry ingredients into large stand mixer with a dough hook. Mix dry ingredients until well combined. Gradually add the chilled water, then the starter, and mix for 15 minutes — resting for 1 minute every 2-3 minutes until a smooth dough is formed. Place into a lightly oiled bowl and cover with clingfilm. Allow to prove until doubled in size.
Tip onto a floured surface and gently fold the dough back on itself a few times, to expel any air. Place back in the bowl, cover with clingfilm and return to a warm place for a further hour.
The dough should be quite active by now, so handle carefully. Turn out onto a floured surface and divide in two (each portion approximately 800g in weight). Shape each into ball shapes and cover with a damp cloth to rest for 15–20 minutes.
While the dough is resting, line a bowl or a banneton, dust heavily with flour. Now place the dough into the basket smooth side down and place into a fridge covered with clingfilm for 12–14 hours or overnight.
Remove from the fridge and allow to prove for 2–2.5 hours.
SETTING UP YOUR EGG
While your dough is proving, pre-heat your EGG to 250˚C. You're setting up indirect, with the ConvEGGtor and a Baking Stone on top.
When your dough is ready, gently tip it onto a non-stick baking mat on the pre-heated Baking Stone at 250°C. Slash the top with a sharp knife or lame and bake for around 40 minutes.
Once the loaf has a dark brown crust and sounds hollow when you tap on the bottom, it is ready. Remove and place on a wire rack to cool. Serve in thick slices with a generous portion of salted butter.
