Soft Crust Sourdough Bread


I adapted this recipe from a non-sourdough recipe by nz cooking greats alison and simon holst. It also works well using half white and half wholemeal flour. Note: the time this takes to prepare really depends on how active your sourdough is and you might choose to put your dough in a cool place to slow the rise and develop the sour flavour more, i like to take my time and start in the morning and bake it before dinner.

Steps


Mix together the first 5 ingredients and 1 cup of flour.
Cover and leave in a warm place for at least 1 hour , it should start to rise a little.
Stir in the remaining flour.
Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
Turn the dough in 1-2 teaspoons of oil in a clean bowl.
Cover with cling film and leave to sit for another hour or more , until doubled in size.
Shape dough on a lightly oiled tray.
Cover with a large container with room for it to rise without touching the sides.
Leave in a warm place until doubled in size.
Bake in a preheated oven at 410 degrees for 12 minutes.
Cool on a wire rack.

Ingredients


sourdough starter, milk, sugar, salt, oil, flour