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Raffs Super Sourdough

Always wanted to be a bread maestro like Raff? Well here is your chance; he has shared with us his ultimate Sourdough Recipe. A heads up, this will take several days for you to make so make sure you are up for the challenge.

Starter

To make the starter, all you need is a large glass jar (750ml is ideal) and some organic flour – preferably rye. Pour 200g flour into the jar, add an equal weight of cool or tepid water, mix well and cover with something porous, such as kitchen towel in order for the mix to breathe. Put the jar somewhere warm but not hot and leave for a few days wait. Eventually you should start to see bubbles forming and the mixture beginning to swell. This is your sign that wild yeasts have moved in.

Once your starter will start to puff up, leave it for one day and it is then ready to feed…

Remove 300g of your starter and put aside for your bake, in the remaining 100g left in the jar, add 150g of very strong bread white flour and same amount of cold water, mix well and close the jar with the lid. This procedure will need to be repeated each day or two if the starter is stored at room temperature or weekly if refrigerated.

Sourdough Bread Recipe

Just to forewarn you, this next stage is a long process and typically will take over 18 hours for the bread to be ready so plan ahead!

Add 100g of your starter to 500g of very strong bread flour and 100g of rye flour, 10g of salt, 40g of soft butter or olive oil, 400ml cold water. Mix well until it all comes together and the mix is silky smooth, rest the mix in a bowl, cover and wait until it doubles in size. Depending on the temperature in your kitchen, this should take around 12 hours.

Knock the mix back, shape, place on a bread proofing basket (or line a colander with a linen dish towel and dust it liberally with flour), cover and leave again until at least risen by half, this should take around 6 hours.

Slash the top of the loaf and bake at 230C for 15 minutes, then lower

the heat to 215C and bake for a further 45 more minutes. Unless you

are lucky enough to have a professional oven at home, a Dutch

oven (a cast-iron container) approach is recommended!

Share your creations with us on Instagram @goodeating co #whatsgeccooking

Always wanted to be a bread maestro like Raff? Well here is your chance; he has shared with us his ultimate Sourdough Recipe. A heads up, this will take several days for you to make so make sure you are up for the challenge.

Starter

To make the starter, all you need is a large glass jar (750ml is ideal) and some organic flour – preferably rye. Pour 200g flour into the jar, add an equal weight of cool or tepid water, mix well and cover with something porous, such as kitchen towel in order for the mix to breathe. Put the jar somewhere warm but not hot and leave for a few days wait. Eventually you should start to see bubbles forming and the mixture beginning to swell. This is your sign that wild yeasts have moved in.

Once your starter will start to puff up, leave it for one day and it is then ready to feed…

Remove 300g of your starter and put aside for your bake, in the remaining 100g left in the jar, add 150g of very strong bread white flour and same amount of cold water, mix well and close the jar with the lid. This procedure will need to be repeated each day or two if the starter is stored at room temperature or weekly if refrigerated.

Sourdough Bread Recipe

Just to forewarn you, this next stage is a long process and typically will take over 18 hours for the bread to be ready so plan ahead!

Add 100g of your starter to 500g of very strong bread flour and 100g of rye flour, 10g of salt, 40g of soft butter or olive oil, 400ml cold water. Mix well until it all comes together and the mix is silky smooth, rest the mix in a bowl, cover and wait until it doubles in size. Depending on the temperature in your kitchen, this should take around 12 hours.

Knock the mix back, shape, place on a bread proofing basket (or line a colander with a linen dish towel and dust it liberally with flour), cover and leave again until at least risen by half, this should take around 6 hours.

Slash the top of the loaf and bake at 230C for 15 minutes, then lower

the heat to 215C and bake for a further 45 more minutes. Unless you

are lucky enough to have a professional oven at home, a Dutch

oven (a cast-iron container) approach is recommended!

Share your creations with us on Instagram @goodeating co #whatsgeccooking