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Preparing time: 15 minutes, Raising: 5-6 hours
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Baking: 30-40 minutes
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Ingredients
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Method
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1 table spoon olive oil
375 ml tap tepid water
1 tblsp salt
Tools:
a loaf tin 30cmx10cmx8cm
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Lightly oil a tin. Pour water into a glass measure jag and add salt. Stir to get the salt dissolved.
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500 g strong bread flour
8 full tablespoons of light rye sourdough starter
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Pour the flour into a bowl of the stand mixer fitted with the dough hook. Add the sourdough starter. Start mixing at speed 1 and pour the water gradually. Change the speed to 2 and continue mixing for 7 minutes or until ingredients blended nicely and a dough is smooth with no lumps. The dough is quite sticky.
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Transfer the dough into the tin. Even the area of the dough with a wet palm. Cover with a clean damp tea towel or cling film and set aside for 5-6 hours until the dough rises up to the edge of the tin.
This is very important to keep the dough in a warm and draught-free spot. I usually pop the tin into the oven. In winter or when it's cool at home the oven is heated to 35º C.
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Heat the oven to 230ºC, pop the dough in and lower temperature to 210º C. Bake about 30-40 minutes until brown. Leave to cool completely on a wire rack.
The easiest way to check if bread is completely baked: put it out of the oven and remove the tin. Tap the bottom - a howllow sound means the bread is done.
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