Sourdough method

 There are just about as many ways to make sourdough as there are bakers in this world. 

This method is mine. I set it to rise overnight, and cook early in the morning after I have had breakfast. 

Note: you are assumed to already have a sourdough starter with 100% hydration. If you haven't I suggest you ask a friend, or make your own using this recipe. 

I use a stainless steel baking tray with a domed lid in which to put the bread dough in its own loaf tin -this is to add steam to help with the rise. If you don't have one of these, throw some icecubes in the bottom of the oven when you put the bread in to cook at the highest temperature, as described below. 

Start with 300 g by weight of tepid water and put it in your stand mixer with a dough hook attached.

Add 150 g of sourdough starter.

At this point I usually smash up 1 tablespoon of flax seeds in a grinder, or add 1 tablespoon of a chopped fresh herb like rosemary. Another addition I like to make is 1 tablespoon of oat bran. Put them all in the stand mixer. Add 1 tablespoon of olive oil. I add diastatic malt for nutrition and a good crust, at about 2 teaspoons per loaf. Beer making supply shops can supply this. 

Now add 600 grams of flour, 1 tablespoon of nopn-iodised salt and a pinch of citric acid, if you have it. 

When you have mixed it to a dough (about 5 minutes or so) turn it out into an oiled bowl and add a lid -I use an oiled plate upside down. Leave it for about 12 hours, until it has risen nicely. In the summer it can stay on the bench, in the winter the house is colder and I need to find a warmer spot. Maybe I warm the oven slightly to 100C and turn it off, or I put it in an insulated box. 

Prepare your baking tin. 

Shape your loaf on the bench with some flour -needs very minimal kneading at this stage.

Put the bread dough in its loaf tine, in a covered "roasting tin" in a slightly warmed oven (100C)-turned off after reaching temperature-  for about 25 minutes until it is rising again.

Take it out of the oven, heat the oven to 230C

Score or snip the top of the bread, pour a little water around the bread tin (say one third of a cup), put the lid on and bake for about 35 minutes.

Now take the bread out of the roasting tin, and return to the oven which has been TURNED DOWN to 180C -for an extra 15 minutes. 

Take it out of the bread tin and cool before cutting.