Easy Sourdough at Home!

By Andy Cooks · 480 min

Ingredients

Instructions

1. Grease the inside of a 13x20cm / 5x9in loaf pan with butter.
2. In a large bowl, mix all the dough ingredients gently by hand until you have a thick, sticky dough.
3. Use a dough scraper to scrape the dough from your hands back into the bowl, using warm water to help your hands.
4. Shape the wet dough into one mass, then into an oblong slightly thinner than the loaf tin.
5. On a wide plate, mix the extra handfuls of seeds and roll the loaf in them until well coated.
6. Gently set the loaf into the buttered pan and check that its temperature is 28°C / 82°F.
7. Ferment the loaf covered with a tea towel for 2-4 hours in a warm place. It is ready when it has risen 30% and has 2mm-wide cracks.
8. Preheat the oven to 200°C fan forced (390°F). Place a shallow roasting pan on the bottom of the oven.
9. Put the loaf pan on the centre rack and add 250ml (1 cup) water to the roasting pan, then close the oven door to steam.
10. Bake for 1 hour, turning the pan halfway through. The loaf is done when it reads 95°C / 203°F on an instant-read thermometer and the seeds on top are toasted.
11. Turn the loaf out onto a wire rack and cool for several hours before slicing.

Summarized from Andy Cooks's video. Watch it for the details.

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