This recipe is super easy and my absolute go-to to enjoy all year round. No needing, no shaping, just golden crisp edges, light and airy bread.
Ingredients:
600g Strong Canadian bread flour
440g Warm water
60-75g Bubbly sourdough starter
1 tsp Honey
7g Salt
2-3 tbsp olive oil
Optional toppings – Sea salt, rosemary, olives, sundried tomatoes etc..
Method:
To a bowl add the flour and salt. Mixing it in well.
In a jug add the warm water, disolve the honey into the water and stir in the sourdough starter. (if the weather is colder I would add more starter than if the weather was warmer).
Pour the liquid into the flour and quickly mix togther to form a dough. Scarp down the edges, cover and leave to rest for 15 minutes.
After 15 minutes use the pull and fold method to allow the gluten to react and firm up the dough. You will notice the change from bumpy dough to firmer, smoother dough as the proving continues. Cover again and leave for a further 15 minutes. Repeat the process of the folding technique. You will find the dough now smooth and risen.
Now finally cover again and leave overnight to continue proving and fermenting to give that distintive flavour.
Now heat the oven to 220 degrees.
Take a sheet pan/oven proff tray and lightly oil and line. Tip the dough onto the tray and using oily hands, move the dough aorund to fit the tray. Cover and leave to have a mini rise for 15-20 minutes.
Usigng your fingers dimple the dough all over and add a few tbsp og olive oil with your choice of toppings.
Pop into the bottom rack of a hot oven and cook for 18-20miutes.
remove from the oven and allow to cool before cutting and enjoying.
Note: This bread freezes really well.