OVERVIEW
The sourdough loaf is riding high in its everlasting revival. This ancient technique for harnessing the fermenting power of yeasts and bacteria creates a distinctive airy structure and gently sour tang. It also works amazingly as a pizza base. For this recipe, you'll need to use our Sourdough Starter.
CREATE THE DOUGH
Place all dry ingredients into large stand mixer with a dough hook and mix 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.
REST THE DOUGH
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 half into a ball and cover with a damp cloth to rest for 15–20 minutes.
While the dough is resting, dust a bowl or a banneton heavily with flour. Place the dough into the basket smooth-side down and leave in the fridge covered with clingfilm for 12–14 hours or overnight.
Remove from the fridge and allow to prove for a final 2-2½ hours.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-down position topped with a Baking Stone. Target temperature is 250˚C.
When your dough is ready, gently tip it onto a non-stick baking mat on the pre-heated Baking Stone. 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.
