Jimmy makes Jacob Burton sourdough loaf

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while keeping moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it dairy-free.

Take a small amount of sourdough starter from the fridge.

Combine 275 g of sourdough starter with 500 g of water and mix well.

Add 100 g of wholemeal flour and 600 g of strong white flour to the mixture and stir until a shaggy mess forms.

Let the mixture rest for 30 minutes to allow the water to distribute into the flour.

Knead the dough until it becomes elastic, then let it rest for 10 minutes.

Perform a stretch and fold technique on the dough, breaking it into thirds and folding it back over itself multiple times.

After stretching and folding, place the dough in a greased glass bowl with a bit of olive oil to prevent sticking.

Let the dough prove for 3 to 4 hours until it has risen significantly.

Remove the dough from the bowl and stretch and fold it again to knock out some gas.

Shape the dough into a tight ball and place it seam side up in a floured bowl to prove again.

Preheat the oven for 45 minutes at full temperature before baking.

Tip the dough out of the bowl into a cast iron tin and slash the top to improve oven spring.

Cover the tin and bake for 20 minutes at full temperature, then reduce the temperature to 215°C and bake for an additional 30 minutes without the lid.

Let the bread cool for 30 minutes to an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens