Want to make Sourdough Bread? Graham is an expert!

Wolf Wednesday and this week i’m using the Wolf convection steam oven to bake homemade sourdough bread. I have my own sourdough starter and usually make a couple of loaves a week but this is the first time in the steam oven using the bread settings and i’m super chuffed with the crust!

Why sourdough? Well, quite simply,  it’s better for you. Sourdough is more digestible than other bread and more nutritious. Here is an interesting article by the Guardian which explains why we should all switch to this healthier option.

That said, here is how I make and bake a sourdough loaf using a ready made starter which you can buy online or even better, make your own!

For those of you that would like to give it a try, see recipe below.
Remember that there are a few stages to baking bread and some waiting time while it proves, so be sure to plan ahead.

Ingredients
500g and 100g Strong bread flour
300ml and 100ml Water
1.5tsp Salt
50g Sourdough starter
A little pplenta for dusting

Stage 1

Begin with your starter at room temperature. If you store it in the fridge, allow it to warm up first for a few hours.
Weigh out 50g of your warm sourdough starter, add 100g of flour and 100g of water and mix together
Allow to sit for 4-6 hours or until it has doubled in size and looks active and bubbly.

Step 2

Add 150g of the active starter to 500g of flour, 300ml of water and 1.5tsp of salt and mix together.
When all is combined, turn out onto the work surface and knead for around 10 minutes or until the dough has a smooth consistency and is springy.
Cover and allow to sit and prove for at least 4 hours or until it has doubled in size.

Stage 3

Once proven tip out onto the work surface and shape into a smooth round ball, gently tucking the sides under to stretch the top surface of the ball as you do so.
Dust your banneton with flour and a little of the polenta, this will stop it from sticking to the banneton while it proves for the second time.
Scoop the dough up and place it upside down in the banneton.
Place the banneton in a warm place for around 4 hours or until it doubles in size. We used our Wolf warming drawer but you can place in an airing cupboard or the like.

Stage 4 – The Baking

In the video we baked it in a combi steam oven using the automatic bread settings. This setting starts off with steam first to make the bread rise and then increases the heat to 220deg to brown. However, if you instead to use a fan oven, follow instructions below.

For best results in a fan oven, you should bake the bread under cover using a pyrex dish or cast iron pot with lid and big enough for a large loaf. Heat the oven to 230deg with the container of choice. When the oven is up to temperature, tip the sourdough out of the banneton onto some slightly greased, grease-proof paper. Score the top of the dough, be as creative as you like! Remove the hot container from the oven and using the corners of the grease-proof paper, lift the dough into the hot container. Place the lid on and return to the oven.
Bake with the lid on for 20 minutes. After 20 minutes, remove the lid and lower the temperature to 200deg.
Once the loaf is baked it should have a nice light-med brown crust and should have a hollow sound when the bottom is tapped.
Place on a wire rack to cool.