You might have heard that sourdough bread takes all day to make. But it doesn’t have to be this way. Especially if you want to bake a good, simple loaf that is not sour at all. Today’s recipe might be the perfect start for the novice sourdough baker.
I recently borrowed a baking book from the library by one of Denmark’s master bakers, Nikolai Skytte. If you ever get to visit Denmark and drop by either Emmery’s or Meyers bakeries, you’ll be able to taste some of the breads he has developed. He’s a passionate baker, and knows his stuff. During the first four days with the book I baked some gorgeous sourdough foccacias and this simple, fast, fuss-free loaf.
Compared to the original recipe I have used wholegrain Ølandswheat instead of standard whole grain wheat.
I must say, this is a lovely loaf, mild in flavour with a brittle crust and crumb like a chewy pancake. Big holes might not be perfect for marmelade, but with a salad or with some salami on top it’s great. The loaves are fairly small, like big, chubby baguettes.
350 g cold tap water
150 g sourdough
50 g wholegrain ølandswheat
490 g all purpose flour
12 g salt
Then do this
- Mix the ingredients minus the salt and leave for 30 minutes to autolyse
- knead in the salt and rest for 30 mins
- Knead for about 15 seconds and leave for 30 mins
- Repeat until the dough is doubled in size, about 3-4 hours depending on your kitchen temperature. Otherwise, just wait. It will get there eventually
- Pour the dough on to the table and divide it carefully in two halves down the middle. If you need to tighten up the dough, do it carefully, so you don’t knock out the air.
- Move to a baking tray and heat the oven to 250°C
- Bake for 25-30 minutes