Simple white sourdough loaf recipe

David and Holly Jones
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Sourdough makes fantastic bread with good flavour and texture – it keeps well and makes the best toast.

Remember you need to start the process of developing your sourdough starter at least 3 days before you want to bake your bread.

For the starter

For the dough

For the starter: mix the yeast, water and flour together and put in a glass bowl, covered with a tea towel, leaving at room temperature for 3–5 days until it bubbles and smells slightly vinegary.
Stir the mixture with a wooden spoon 2–3 times per day.
For the dough: put the flour and the salt in a large bowl and mix in the starter along with enough warm water to make a soft dough.
Knead on a flat surface until the dough is smooth and elastic. Put in a clean bowl and cover with clingfilm. Leave in a warm place to rise until roughly doubled in size – this can take 2–3 hours depending on the temperature and how vigorous the yeasts are.
Turn back on to the surface and knock back. Rest the dough for 10 minutes then shape into a round. Put in a well-floured basket to rise. This should take about 1½ hours but don't panic if it takes longer.
Heat the oven to about 230C/450F. If using a wood-fired oven, this will take about 50 minutes; when it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook
Open the oven door and turn the dough gently out of the basket on to a well-floured wooden peel.
Slash the top with a sharp knife, place the dough on the floor of the oven and bake with the door shut for 30–40 minutes.
Bring the loaf out of the oven and tap the base to make sure it sounds hollow – this is a sign that it is cooked.
Cool on a wire rack before slicing and serving with good butter and homemade jam.

Recipe taken from the Wood-Fired Oven cookbook, by David and Holly Jones

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