Sourdough Bread – adapted from Rachelle’s recipe
Makes 2 loaves
1 cup sourdough starter
6 ¼ cups flour
3 ¾ cups water
1 ¼ Tablespoons salt
Mix all ingredients and cover in an airtight container for at least 2 hours until risen, or overnight.
Knead for 10 minutes working in extra flour as needed.
Place dough in 2 oiled, floured bread tins and leave till risen.
Bake for 40 minutes at 450F
Wrap loaves in teatowels to avoid the crust becoming too hard.
I sometimes start this the day before which means refreshing the starter in the morning, then mixing the dough and doing either one or both of the rises in the evening. You can then bake it for breakfast.
Or, I make the dough at breakfast time, knead it after lunch, and bake it in time for tea.
It is also possible to do the mixing and kneading at the same time, and leave the dough to rise airtight in the baking tins for 8 hours or so. Then just bake them in a pre-heated oven.