Sourdough Bread

Instructions

• 1

  The night before you intend to make the sourdough bread, refresh the starter, by placing 1 oz starter, ¾ oz bread flour, ¾ oz rye flour and 1¾ fl oz water in a bowl and stir until well combined. Transfer to a wide-mouth jar. Place an elastic band around the jar in line with the top of the starter. Rest the lid on top of the jar, without sealing. Place the jar in the oven for 10 to 12 hours for the starter to ferment.

  Tip: Placing an elastic band around the jar makes it easy to track how much the starter has risen. Placing the starter in an off oven helps its growth as the oven acts as an insulated space that stays slightly warmer and more stable than the kitchen temperature.
• 2

  The starter has ripened and is ready when it looks bubbly on the surface, has risen by at least 50%, and has a fruity, slightly sour aroma. If not, leave it in the oven for a couple more hours and check again.

  Tip: If after the time has elapsed and the starter remains relatively inactive, it requires another refresh. You’ll need to repeat step 1.
• 3

  When the starter is ready, measure out 3½ oz and transfer to the bowl of a stand mixer. Feed the remaining starter in the jar by adding ¾ oz bread flour, ¾ oz rye flour and 1¾ fl oz water, stir well to combine. Return to the refrigerator to store.

  Tip: Use any leftover flour mix from the Essential Sourdough Starter recipe to feed the starter here.
• 4

  To make the sourdough bread, add the flour to the bowl with the starter. Using the dough hook, turn the mixer on low speed and gradually add the warm water. Mix for 2 minutes to form a shaggy dough. Cover the bowl with a damp cloth and leave for 30 minutes.

• 5

  Add the salt to the dough and mix on low speed for 15 minutes, or until the dough is elastic.

• 6

  Transfer the dough to a heatproof bowl. Using wet hands, stretch and fold the dough a few times to form a neat ball and cover with a damp cloth.

• 7

  Insert the wire rack into position 8. Place the bowl in the oven. Set the oven to Proof, Convection, 86°F, for 2 hours and press Start to proof. When the timer signals, rotate the bowl and proof for a further 1 hour.

• 8

  The dough should have puffed up and spring back slowly, leaving an indent when pressed with your finger. If not, proof it longer.

• 9

  Lightly oil the countertop with a neutral flavored oil. Gently ease the dough onto the countertop. Shape the dough like an envelope, by stretching the top and folding it down onto itself. Then stretch the sides and fold them into the center. Finally roll the dough up from the bottom. Turn the dough over and rotate and drag on the countertop to tighten the surface slightly. Leave on the countertop, loosely covered with plastic wrap for 15 minutes.

  Tip: Dragging the dough across the countertop tightens the outer layer so the loaf holds its shape, rises higher and bakes with better structure.
• 10

  Dust a 9-inch oval or round proofing basket well with flour. Turn the dough over and repeat shaping then place it seam side up in the basket. Pinch the top slightly to tighten the surface. Cover with a damp cloth, place in the oven. Set the oven to Proof, Convection, 86°F, for 2 hours and press Start to proof.

  Tip: If you do not have a proofing basket, use a bowl lined with a clean cloth and dusted generously with flour to help prevent sticking and support the dough’s shape. The dough can be stored loosely covered overnight in the refrigerator after 1 hour of proofing to develop more flavor. The next day, there is no need to bring to room temperature before baking.
• 11

  The dough should have risen and spring back slowly leaving an indent when pressed with your finger. If not, proof it longer.

• 12

  Remove the proofing basket and wire rack from the oven. Adjust the oven to Bake, Convection, 400°F, for 45 minutes and press Start to preheat.

• 13

  Once preheated, sprinkle the sourdough generously with coarse semolina or polenta. Invert the loaf into the air fry basket that has been lined with parchment paper. Slash the top with a bread lame or serrated knife. Spray the loaf generously with water. Place the basket into rack position 6 and bake for 45 minutes.

• 14

  The crust should be deep golden brown and crisp. If not, bake it a little longer.

• 15

  Remove the bread from the oven and place on a rack to cool completely before slicing.