Sourdough bread
A simple recipe for a perfectly turned out loaf from the senior sous chef at River Cottage
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Oven
- Baking sheet
- Pizza stone
- Baking dish
- Dutch oven
- Bench scraper
- Proving basket
- Kitchen towel
- Chef's knife
- Razor blade
- Spray bottle
- Cooling rack
- Refrigerator
- Plastic wrap
- Spoon
- Fine-mesh sieve
- Pastry brush
- Kitchen timer
Ingredients
- 400g organic strong white bread flour
- 100g 100 per cent wholemeal organic flour (stoneground if possible)
- 350ml water, room temp
- 150ml active sourdough starter
- 7½-10g salt
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