Round Sourdough Loaf

Ingredientes

1. 1

   You will need a casserole pot or ovenproof saucepan with a lid, and a razor blade or a very sharp knife for slashing the loaf.

2. 2

   The night before you plan to mix the dough, take the starter out of the fridge and feed it. It wants to be visibly bubbly and active by the time you use it.

3. 3

   Mix the water and flour in a medium bowl until no dry flour remains. It will be loose and shaggy rather than smooth. Leave it for one hour.

4. 4

   Add the salt and the starter to the dough and work it in with wet hands until evenly combined.

5. 5

   Tip the dough onto a work surface and knead for 2 minutes, until it smooths out.

6. 6

   Transfer it to a well-oiled bowl, cover with a tea towel and leave somewhere warm until doubled in size. Usually around 12 hours, though a warm kitchen can do it in as little as four.

7. 7

   Wet your hands and tip the dough gently onto a lightly floured surface. Stretch it out into a rough rectangle, taking care not to knock out too many of the bubbles.

8. 8

   With wet hands, lift the bottom edge and fold it into the centre. Fold in the left and right sides, then roll the dough up from the bottom over onto itself.

9. 9

   Wet your hands again and move the dough around on the floured surface in a circular motion until it tightens into a round ball. Set it smooth side up on a lightly floured sheet of baking paper and rest for 30 minutes.

   30 min
10. 10

    While it rests, put the casserole pot into the oven and heat to 240°C / 464°F.

11. 11

    Slash the top of the loaf at least once, right across, with a razor blade or very sharp knife.

12. 12

    Take the hot pot out of the oven, lift the loaf by the baking paper and lower it in.

13. 13

    Put the lid on and bake for 30 minutes.

    30 min
14. 14

    Take the lid off and bake for a further 15 minutes, until deeply browned.

    15 min
15. 15

    Lift onto a wire rack and leave to cool for 45 minutes to an hour before cutting — the crumb is still setting, and slicing it hot makes it gummy.