Connie’s Scotland the Bread Wholewheat Sourdough
- 1 dessertspoon of Bread Matters original sourdough starter
- 100g warm water
- 525g flour
- 10g salt
- 390g warm water
To refresh the starter:
Step 1. Mix 1 dessertspoon of the starter with 100g warm water and 100g flour by hand and leave at room temperature for 12-24 hours (In the summer it will be ready in 12 but closer to 24 hours for the winter)
To make the final dough:
Step 1. Add 425g of flour to your starter along with the salt and 290g warm water – mix thoroughly by hand and leave at room temperature throughout the evening.
Step 2. If you have time then stretch and fold the dough throughout the evening. If not then do not worry just stretch and fold the dough into a greased loaf tine, cover with a plastic bag and put in the fridge overnight.
Step 3. Preheat the oven to 250C. Take your loaf tin out of the fridge and out of the plastic bag, place another bread tin on top to create a Dutch oven effect.
Step 4. Bake for 50 minutes.
Recipe credit to ‘Scotland the Bread’, original recipe can be found here