Soft Crust Sourdough Bread
"I adapted this recipe from a non-sourdough recipe by NZ cooking greats Alison and Simon Holst. It also works well using half white and half wholemeal flour. Note: the time this takes to prepare really depends on how active your sourdough is and you might choose to put your dough in a cool place to slow the rise and develop the sour flavour more, I like to take my time and start in the morning and bake it before dinner."
photo by sumayliew
- Ready In:
- 4hrs 12mins
- Ingredients:
- 6
- Yields:
-
1 large loaf
ingredients
directions
- Mix together the first 5 ingredients and 1 cup of flour. Cover and leave in a warm place for at least 1 hour, it should start to rise a little.
- Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
- Turn the dough in 1-2 teaspoons of oil in a clean bowl. Cover with cling film and leave to sit for another hour or more, until doubled in size.
- Shape dough on a lightly oiled tray. Cover with a large container with room for it to rise without touching the sides. Leave in a warm place until doubled in size.
- Bake in a preheated oven at 410 degrees (210 deg celsius) for 12 minutes.
- Cool on a wire rack.
Questions & Replies
-
What did you bake it in/on? Right now I use a cast iron roasting pan with a different recipe and my crust is hard, almost to the point where you can't cut it. Do you have to put water in the oven? Are you using a standard loaf pan?
-
Really bakes in 12 minutes? Bake on the tray covered? Can I do this in a bread pan & what temp & how long?
Reviews
-
Thank you for this recipe! I’ve used it many times with great success. My family loves it. And the timing in my oven is exactly 12 minutes -
