500g strong white bread flour, plus extra for flouring
300g sourdough starter
300ml warm water
Oil for greasing
Baxters IngredientsTomato, Orange & Ginger
Mix together the flour, sourdough starter and water in a bowl until combined.
Add the sugar and salt and mix to incorporate.
Turn out on to a clean kitchen surface and knead for 10 minutes.
Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours.
You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.
Turn out the dough onto a clean kitchen surface and knock back.
Portion the dough into two and shape into two ball-shaped loaves.
Flour generously, and place each loaf seam side up in a bowl, lined with a heavily-floured tea towel - without the cloth, your loaf will stick in the bowl and you won't be able to turn it out.
Leave to prove for a further 2½ hours.
Preheat the oven to 230°C/450°F/Gas 8.
Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam.
Turn the loaves out onto a baking tray or hot baking stone.
Using a thin sharp knife score two or three times on the top of the loaf and place in the oven.
Bake for 35-40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.
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