Elaine's Cotswold Pizza Flour Sourdough Loaf Master Recipe
Ingredients
- 50g Sourdough Starter
- 325g Water
- 500g Cotswold Pizza Flour
- 7g Salt (or to taste)
To help us celebrate our Cotswold Pizza Flour now being available in Waitrose stores across the UK, our Sourdough Ambassador - Elaine "Foodbod" Boddy - has made this fantastic recipe for you to try at home! Proving that the Cotswold Pizza Flour can make more than just great pizza, this tasty sourdough bread recipe is an absolute must try!
- Baker: Elaine Boddy
- IG: elaine_foodbod
- Makes: 1 standard loaf
- Prep time: 30 mins across 24 hours
- Bake time: 55 mins
- Flours used: Cotswold Pizza Flour from Waitrose (you can also find it on our store here)
Equipment:
- Large mixing bowl, 23cm diameter x 9cm deep
- Shower cap to cover
- Banneton, 21.5 cm diameter and 8.5 cm deep prepared with rice flour
- Rice flour, for dusting
- Enamel round roaster pan, 26cm diameter, or other baking pan with a lid, lined with parchment paper
Method:
Step 1: Roughly mix together all the ingredients, cover the bowl with your shower cap, and leave it on the counter.
Step 2: After 2 hours, perform a set of pulls and folds by lifting and pulling portions of the dough up and across the bowl, then turning the bowl and repeating the action, round and round the bowl. Stop when the dough comes into a ball. Cover again and leave on the counter.
Step 3: After 1 hour, perform two more sets of pulls and folds, the dough will be stretchy and bouncy, and possibly sticky, but easy to work with. Cover again and leave.
Step 4: Leave the covered bowl full of dough to prove until doubled in size.
Step 5: Shape the dough for your banneton by pulling it into a tight firm ball, it will be bouncy and stretchy, and will easily come into a smooth ball, be sure to pull it tightly at this point; place the ball smooth side down into the prepared banneton, cover it with the shower cap, and place it all in the fridge to prove again. Leave it in the fridge for a minimum of 3 hours - and a maximum of 24 hours - before baking.
Step 6: Directly from the fridge, turn the dough out into your lined pan. Score the dough and bake. Either bake from a cold start, placing the cold dough, into a cold pan, and into a cold oven, then turn the oven on and bake for a total 55-60 mins from the time you placed it into the oven, at 220°C fan assisted or 230°C no fan assisted oven. Lid on for the entire time.
Step 7: Or bake at the above temperatures for 50-55 minutes from a preheated start.
Step 8: Remove from the oven and pan, and allow to cool fully on a rack before slicing.
For hints, tips and a more detailed explanation of the Foodbod Sourdough master recipe visit our Sourdough Section now.
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