SuperEasy Sourdough Bread

It took me a while to get started, but with this recipe, sourdough suddenly turned easy!

Making the perfect bread takes a long time. My best results are when I feed the starter the evening before I plan to make the bread, and don't have any plans outside the house on day 2, but sometimes I need a bread without having the time to give it all the attention it wants. If you're happy with a tasty bread which doesn't look as good, make shortcuts where you need to. It will still turn into a bread - of sorts.

To make this bread you need a starter based on rye. My starter was made from rye, but now I'm feeding it both wheat and rye and it responds nicely to that.

Ingredients - day 1

• 40 g starter
• 50 g fine wheat flour
• 50 g fine rye flour
• 0,75 dl (1/3 cup) of water

Ingredients - day 2

• 100 g fine rye flour
• 200 g fine wheat flour
• 2,25 dl (1 cup) of water
• 5 g salt
• Extra flour for shaping
• Oil

Equipment

• Measuring tools
• Mixing bowl
• Mixing spoon
• Plastic wrap
• Spatula
• Electric mixer
• Box
• Bread pan
• Brush

I start by feeding the starter the evening before I plan to make the bread. Make sure to keep some of your starter, so it's ready for your next bread. Feed it and leave it in a jar in the fridge.

Take the 40 g of starter in a bowl and add 0,75 dl cold water.

Mix it well by hand so the starter is well distributed.

Add the 50 g of rye and 50 g of wheat.

Mix by hand and leave under plastic wrap for around 8 hours.

Please consult your mixer's manual to see which speeds are recommended for your machine.

Add the rest of the flour, both rye and wheat, water and the mixture from day 1 into the mixing bowl.

Set a timer for 13 minutes.

The first two minutes, run the mixer at low speed.

The next eight minutes, run on slightly higher speed.

Add the salt and leave it to mix the last three minutes.

The mixture should be very soft and rubbery.

Oil the plastic box and but your rubbery goodness in it.

It will float out to the edges. Use a spatula and grab the corners and wrap them towards the middle.

Leave for one hour, then repeat the folding.

Fold every 30 minutes for the next three hours.

If I'm not at home, I'll leave the mixture to itself for 4-8 hours, but the bread will not be as airy.

Oil the bread pan.

Put plenty of flour on the counter and flip our the mixture.

Add flour to the top as well and fold the bread.

Shape it to fit your pan and flip in in.

Leave to rise for two hours.

Pre-heat the oven to 230°C.

Use either top/bottom heating or HydroHeat if available.

Lower the heat to 200°C and bake for 30 minutes.

You'll know the bread is finished by removing it from the pan and knocking at the underside. If it sounds hollow, it's done. If it isn't just bake for 5 more minutes without the pan.

Leave to cool for 30 minutes.

The crust will stay crisp if you keep it in a towel instead of a plastic bag.

Enjoy with generous amounts of butter and your favourite topping!