White sourdough loaf
This is the basic loaf I would point someone towards once their starter is active and reliable. It uses strong white flour, a moderate hydration, and enough starter to move well in a normal UK kitchen without becoming frantic.
Ingredients
- 500g strong white flour
- 325g water
- 100g active sourdough starter
- 10g fine sea salt
Before you mix
Feed your starter so it is active, risen, bubbly, and near peak when you mix. Use the starter calculator if you need to time that build around work, school runs, or sleep.
Method
Mix the flour and water until no dry flour remains. Rest for 20-30 minutes, then add the starter and salt. Mix until everything is fully combined. Take the dough temperature after mixing and put the recipe into the bulk fermentation calculator.
Give the dough 3 or 4 folds during the first half of bulk fermentation. Then leave it to rise until it looks aerated, softer, and gently wobbly. The calculator gives the timing window; the dough gives the final answer.
Shape the dough, place it in a floured banneton or lined bowl, and proof until ready. You can bake the same day, or refrigerate overnight for more flavour and easier scoring.
Bake
Heat the oven to 240°C with your covered baking setup inside. A cast iron casserole pot works well. So does a Dutch oven, though in the UK I would usually call it a casserole pot. If you prefer to bake more than one loaf at a time, two loaf tins can work brilliantly: put the dough in one tin and invert the second tin over the top to trap steam for the first part of the bake.
You can also bake on a preheated baking steel or pizza stone, but you will need steam from another source, such as a tray of boiling water or an upturned roasting tin. However you create it, the goal is the same: strong bottom heat and trapped steam at the start, then dry heat to finish the crust.
Bake covered for 20 minutes, then uncover, reduce to 220°C, and bake for another 20-25 minutes until deeply coloured. Cool before slicing, even though this is deeply unfair.