Day 8 of veganmofo and I bring you a recipe for home-baked sourdough bread, if you started your sourdough starter on the first day of veganmofo you would be ready to use it by now- though it will continue to get better with time. Sourdough breads take longer than breads raised with baker’s yeast but are so very worth it! the taste and sense of satisfaction is un beaten. I hope you give sourdough a go!
2 2/3- 3 cups strong white organic bread flour
1 1/2 cups sourdough starter
1 cup tepid water
1 tbsp agave syrup
1 tsp fine sea salt
Mix together the starter, and the water, then add half the flour and mix well, add the salt and the remaining flour and mix until well combined. Knead on a floured surface until the dough s smooth and elastic, about 10 minutes, and transfer to a big bowl to sit over night and rise. In the morning transfer to a floured surface again and split the dough in half, knead each half a little before shaping each piece into a boule, transfer to separate little bannetons (proving baskets) that have been lightly dusted with rice flour and allow to rise at least 4 hours- or all day if your patient enough. Preheat the oven to 230c/450f and place a metal dish filled with recently boiled water in the bottom. Once the oven has been preheated turn the loaves out onto a lightly greased baking sheet that has been dusted with semolina, bake for 35-45 minutes until a dark golden brown. Cool completely before slicing.