Harvey Norman Catalogue - 19/08-02/10/2019 (Page 15)

rustic sourdough makes i large loaf prep and cook time parte do 1% tablespoons sea salt tlakes 1% teaspoons caster sugar bottled water and the water in a large bowl of an electric mixer fitted with a dough hook knead on low speed for 10 quite wet at the beginning of mixing but becomes a soft 240*cmiele moisture plus with 2 bursts of steam place baking paper-lined tray on top of proving basket with the baking paper between the dough and tray slashes into bread in a square shape using a box knife or scalpel wire rack until cool film stand at room temperature for 4-6 hours or until flour rotating and tapping to cover all surfaces tap out stand in a warm place for 10 minutes or until frothy pave a pleasant mild sour smell and small bubbles organic white flour and cup water each week above each day for conventional cooking sides of the dough from the outside edge to the centre of top 10 stretch outside skin of the dough repeat with wrap in cling film prove in refrigerator for 12 hours or variation garlic and rosemary