This is not quite traditional but certainly tastes great and is simple to do any day of the week. This recipe makes quite a decent sized loaf and I always do the hard work in the bread machine.
125g white baker's flour
1 tsp dry yeast
125ml tepid water
Mix together quite well in a small bowl, cover with plastic wrap and leave at room temperature overnight.
Sourdough starter after ready to go into bread machine
280ml tepid water
sourdough starter mix (above)
1 tsp salt
3/4 cup natural yoghurt
600g white baker's flour
1 1/2 tsp dried yeast
Put all the sourdough bread ingredients in the bread maker and put through the dough cycle- an hour and a half in my machine.
Prepare an average sized mixing bowl by lining it with a clean tea towel and dusting with a generous amount of flour (enough to stop the dough sticking). Turn completed dough out onto a floured surface and shape into a ball. Place smooth side down in the bowl, cover with the excess tea towel and stand for about 45 minutes (or until doubled in size).
Preheat oven to 210*. Prepare a flat oven tray (I always line with baking paper). Place a dish of boiling water in the bottom of the oven to create steam.
Fold the tea towel back and place the tray over it, flip it and carefully remove the bowl and the tea towel. Place 3 or 4 cuts across the top each way with a sharp knife. Bake for 20 minutes at 210*, then reduce to 180* for a further 15-20 minutes. Cool on a wire rack.
Ready for the oven