In a jug mix the Sourdough Starter and
water until dissolved.
Place all the flour into a large bowl, create a well in the
middle and pour in the starter mixture.
Using the dough hook attachments on the Hand Mixer, mix until
just combined - for sourdough you want to knead the dough mostly by
Using your hand or a spatula, keep turning the dough into the
middle of the bowl. This will be a little sticky as the dough is
quite wet. Using a spatula allows you to easily take the dough from
the side of the bowl and push it down into the middle. Do this for
five minutes until the dough starts to look shiny and smooth.
Cover the bowl in a plastic bag or place in a warm covered
container for two hours to proof.
Lightly flour your work surface, remove and place down the
dough. Pull and stretch the dough continually folding it into
itself. Do this several times and place back into the bowl.
Return to the warm environment for three hours, ensuring to
stretch and fold the dough every half hour, six times in total.
This can be done inside the bowl rather than getting back out onto
the surface and folding with your hands.
For the last rise, line a bread tin with baking parchment and
lightly flour. Stretch and fold the dough, place in the tin with
the dough's "seam" or "fold" on the bottom. The dough should look
very smooth at this point.
Cover and leave to rise in a very warm place as before.
Pre heat your oven to 240°C/220°C fan assisted. Turn down the
oven 10°C/20°C before placing the dough in.
Remove the cover, then cover the tin loosely with foil. Place
into the oven for 20 minutes.
Remove the foil and place back into the oven for another 20
minutes, or until golden brown.
Allow the bread to cool completely before slicing.
Dualit product used
To bake this delicious Sourdough Bread, we used the Dualit Hand
Mixer with its dough hooks. The Hand Mixer also comes with flat
beaters and a balloon whisk.
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