Sourdough Bread making can be tedious,
especially you need to wait long hours for the dough to proof.
This is a single proof recipe,
baked on the same day, if you have sufficient time to work on it.
If you do not have a bread machine,
lazy to knead with your palms,
use the stand mixer with the dough hook.
I assure you, it can do the job beautifully.
The procedure can be done in one or two days,
depending on the flexibility of your time.
It involves 2 stages of preparation of
2. main dough
Nutri Sourdough Soft Toast
Preparation of sourdough, night before
mix together & leave to rise at room temperature until double or up to 24 hours
25g cold sourdough from fridge
25g bread flour
anytime from morning to the afternoon,
stir in 50g water &
50g bread flour,
and leave to rise at room temperature, until 2 times its original volume.
It will take about 2 hours. Can do a float test to see if it is ready.
150g sourdough starter from the above, use at its peak
165g bread flour
30g spelt flour
3/4 tsp salt
1. knead together all ingredients for 10-15min. depending on the power of your mixer,
until window panes is reached.
2. shape into a loaf & leave to proof at room temperature until 3X its size (about 3 hours)
3. bake in preheated oven 190'C for 30min
4. tent bread with aluminium foil if it gets too dark on the top.
If you suddenly remember you need a loaf of bread for tomorrow
1) Prepare starter
Take out 60g cold sourdough starter from the fridge, stir in 50g water & 50g bread flour and leave aside at room temperature to rise until 2X its original volume. This will take about 3 hours (1 hours longer than the above recipe).
2) Main dough
Follow Steps 1-4. When shaping is done, leave the bread dough on counter top to proof until 2X its original size (takes about 5-6 hours). Cover & leave in the fridge overnight. Next day, remove from fridge & leave on counter top to continue proof another hour until 3x in size. Bake as recipe.