Now that I have a working sourdough starter, it's time to bake a first sourdough bread.
For the sponge:
- 120 g sourdough starter
- 60 g white bread flour
- 30 g water, at room temperature
For the final dough:
- all of the sponge
- 225 g white bread flour
- 115 g lukewarm water
- 1 tsp salt
Place the sponge, flour and water in a salad bowl. Mix for a few minutes until combined, then add the salt. Knead for about 10 minutes, adding a little flour or water if necessary.
Shape in a ball, transfer to a lightly oiled container, cover with a damp towel and leave to ferment for about 2 hours or until doubled in size.
Shape the dough. I've gone for the bâtard shape here. Place on an oven tray lined with parchment paper or a non-stick mat. Cover with plastic wrap and leave to proof at room temperature for 90 minutes to a couple of hours.
Preheat the oven to 250°C. When ready to bake, place an small oven-proof dish filled with boiling water on the sole of the oven. Dust the loaf with a little flour and slash its surface with a knife. Place the tray in the middle of the oven. Throw a small quantity of cold water on the sole of the oven to generate steam and immediately close the oven door.
Bake with steam for about 15 minutes then remove the small oven-proof dish. Lower the temperature to about 225-230°C and continue baking for a further 20 minutes or until the loaf is golden brown.
Remove from the oven and leave to cool on a rack for 2 hours before serving.
Submitted to YeastSpotting.