The tangy taste of sour dough baked in a loaf pan makes this perfect for sandwiches.
Prepare: 15 minutesmins
Bake: 45 minutesmins
Rest Time: 18 hourshrs
Total Time: 19 hourshrs
Servings: 12
Ingredients
3cups(450g) white bread flour
1cup(240mL) water
½cup(100g) starter
1tsp(5g) salt
Instructions
In a large bowl, add starter and water. Top with flour and salt.
Using the handle of a spoon, stir the mixture until a shaggy dough forms and no more flour is sticking to the side of the bowl.
Turn out onto a clean surface and begin kneading by folding the dough over in half and pushing it down flat away from you. Do this for approximately 5 - 10 minutes or until you can stretch the dough and it doesn't break easily. You should be able to see light behind the dough if well kneaded.
Cover with clingfilm and let rest overnight.
The next day, lightly grease a 9x5 (23x13cm) bread loaf pan.
Turn out dough onto work surface and fold into a rectangle roughly the size of the pan. Cover with a greased piece of cling film or lightly flour the surface of the dough and drape a clean tea towel on top.
Leave for approximately 2 - 3 hours or until the dough rises to the top of the pan.
Place one rack in the middle of the oven and the second rack as close to the bottom as possible. On the bottom rack, place a pan filled with 1/2" (1cm) of water. Do not use a glass container for the water as it could break or shatter due to thermal shock. Preheat oven 400F (200C.)
Slice the top with a sharp knife quickly. This will keep the bread from bursting on the side.
Open the stove carefully as the steam from the water could burn you.
Bake 40-45 minutes. After 30 minutes, if there is any water left in the tray, carefully remove the tray. Center of bread should reach 212F (100C.)