Here’s another of my “go to” sourdough recipes, with a few more ingredients than my simple sourdough sandwich loaf, it is great for both toast and sandwiches, yet not too artisan that the kids struggle. This recipe makes 2 decent sized loaves, allowing me to get away with baking only 2-3 times per week, leaving much more time for other sourdough creations like tortillas, cake or crackers!
700g wholemeal flour + 3/4 cup extra for kneading
200g sourdough starter
520g filtered water
50ml olive oil
30g rapadura or honey
2tsp sea salt
Reserving the 3/4 cup of flour, add all ingredients into a large mixing bowl and mix together well and allow the mixture to rest giving the flour a good chance to soak up the liquid (autolyse) for 20-30 minutes.
After this initial time has passed, knead mixture for a good 10 minutes with a dough hook (or by hand), slowly adding reserved flour a tablespoon at a time until you have a soft dough that is not longer super sticky. You may not need all the flour, your location and exact starter hydration can make things vary a little. As a general rule, “the wetter the better”.
Allow the dough to rest for 5-7 hours covered with a damp tea towel in a warm spot until roughly doubled in size. A great place is in your oven with a tray of boiling water on the lower rack. This warm, moist environment that will be created is perfect for the yeast to do its thing.
Gently scrape dough onto a well floured surface and cut into two portions. Gently spread the dough a little and then tuck it under itself to form a nice smooth “cloak” for the surface of the loaf. Place it on a lined baking tray, flouring the top well and set aside. Repeat with the second portion. Allow to rise for about 1-1.5 hours in a warm spot (doing the boiling water oven trick again if its chilly).
Preheat oven to 250 degrees (in the last 15 minutes or so of rise time). Slash loaves and pop in the oven, along with a tray of 1 cup of boiling water at the bottom of the oven. Turn temperature down to about 200 degrees once loaves are in and bake for 40-50 minutes until the loaves sound hollow when tapped on the bottom. In the last 10 minutes of baking, take the loaves off the trays and bake directly on the oven rack. This will ensure a nice crust around the whole loaf.
Allow to cool completely before slicing, as the cooking process continues for a little while after being removed from the hot oven.