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Ingredients
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Bread Ingredients
Method
Baking Instructions
Mix the Dough
In a large bowl, combine the bread flour and Maldon sea salt. In a separate bowl, mix the water and sourdough starter until well combined. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. You can also use the stretch and fold method if preferred.
First Rise
Place the kneaded dough into a lightly greased bowl. Cover with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Shape the Dough
Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a round or oval loaf as desired.
Second Rise
Place the shaped dough on a parchment-lined baking sheet or into a proofing basket. Cover and let it rise for another 2-3 hours.
Preheat the Oven
Preheat your oven to 450°F (232°C) for at least 30 minutes before baking.
Bake the Bread
Once the dough has risen, score the top with a sharp knife and place it in the preheated oven. Bake for 30-35 minutes until golden brown and hollow sounding when tapped.
Cool and Serve
Remove the bread from the oven and let it cool on a wire rack. Serve warm with butter and a sprinkle of Maldon sea salt.
