Rest the dough for 10 minutes. Leave the dough to rest for 30 minutes to help the flour to absorb all the liquid – this will make kneading easier. This is Paul's favourite bread, so he starts by baking a classic sourdough in the traditional banneton, which gives the crust its characteristic ring pattern. From this basic recipe, he makes the ultimate sweet bread, a white chocolate and raspberry sourdough - a unique, colourful bread, delicious on its own but also the base of an unbelievable summer pudding. Paul shows you how to cultivate your own sourdough starter, harnessing natural, airborne yeasts to leaven and give amazing flavour to your breads. Prep 10 minutes Ingredients 1kg strong white bread flour 1 organic apple, grated, with skin, avoiding the core 360ml tepid water Method Stage 1. Fold the dough in the bowl again. You can use your hands to do this. If there is nothing happening, look at the side of the container – you’ll be able to see whether the dough has risen and fallen by the smearing on the side. Flip the loaf over so the folds are underneath, lightly cover with oiled cling film and rest for 20 minutes. Following his father's footsteps as a baker, Paul was head baker at some of the UK's most exclusive hotels before becoming a presenter on The Great British Bake Off. If it has risen and fallen, then it is active. Add the starter into the bowl, attach the dough hook and knead on medium speed for one minute. It may take up to 4 hours at room temperature or overnight in the fridge. It is important to have an organic apple, free of chemicals, for this, or the starter may not ferment. After 15 minutes, turn the bread around so it colours evenly. Check the level against the mark you made on the outside to see how much it has grown. If it needs a little more baking, turn the oven down to 180°C/160°C fan/gas 4 until cooked. Drawing the flour into the center, mix the flour with the water and starter to create a loose dough that is soft and slightly sticky. It seems like a lot of work but each folding only takes 30 seconds. Hands-on time 20 min, oven time 25-30 min, plus resting, rising and proving. Cool completely on a wire rack before slicing. When you put a spoon through it, it should be like a thick batter. Tip this into an airtight container and mark the level on the outside of the container (so you can see whether the mix has risen). magazine. Make a well in the center and add the warm water and the starter. Flip again so the folds are underneath. How to make Paul Hollywood’s sourdough using the fold technique. Tip this into an airtight container and mark the level on the outside of the container (so you can see whether the mix has risen). Then fold the left side in and the right side over it. In a food mixer bowl, combine the flours and 350ml of tepid water and stir until there is no dry flour left. Paul Hollywood shows you how to make a simple sourdough starter culture of flour, water and grapes so you can make a whole range of delicious sourdough breads at home. Once your starter is active, discard half of it, as before, and mix in another 250g bread flour and enough water to return it to the consistency of a very wet, sloppy dough. Taken from Paul Hollywood’s How to Bake, published by Bloomsbury Photograph © Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies. Mix 500g of the flour with the apple and water. Or, if you want to make sourdough using the classic method, discover our entire guide to making sourdough at home. Immediately, using a sharp knife, score a pattern on top of the bread. Step 3. please click this link to activate your account. Then leave it, covered, until it achieves that thick, bubbly, jelly-like stage. Tip back into the container and leave for a further 2 days. If the starter begins to bubble within this time, then it is ready to use. Stage 2. Using a dough scraper or your hands, turn the dough out onto the work surface, trying not to knock out too much air. This time leave it for 24 hours. Delicious magazine is a part of Eye to Eye Media Ltd. Put the sourdough starter in a large bowl and mix in 350ml tepid water. … Open the oven door, being careful of the steam. Keep turning the bowl, folding the sides of the dough into the middle until mixed; do this for about 30 seconds. After 3 days the mix should start to smell quite sweet, a bit like cider. Enter the email address associated with your account, and we'll send you a link to reset your password. Put a roasting tin in the bottom of the oven and lightly flour a baking sheet. Subscribe to delicious. Carefully remove the cling film and invert the dough onto the baking sheet. Now you can stay up to date with all the latest news, recipes and offers. But if you really want to show off your sourdough skills and treat your family to a feast, Paul will show you how to serve up a mouth-watering tuna nicoise salad with homemade tapenade and a stunning, leaf-shaped sourdough fougasse bursting with olives. Tip this into an airtight container and mark the level on the outside of the … Simply stir in some strong white bread flour and enough water to return it to the consistency of a very wet dough, bearing in mind that you will need 500g starter for each recipe. Add 500ml strong white bread flour all at once, then mix quickly to form a scrappy, soft dough. Read about our approach to external linking. At this stage, it doesn’t matter how smooth the dough is – just make sure there are no dry patches of flour. We have sent you an activation link, If you are making sourdough less often – say, once a month – then keep the starter, covered, in the fridge. After 3 days the mix should start to smell quite sweet, a bit like cider. Lightly flour the work surface. Cover and leave to ferment for 3 days. It should regain the thick, bubbly texture you want. Ideally, when you come to use it, you want to starter to be thick and bubbly. If your starter is not bubbling, feed it again, following stage two, and leave it for a further 2 days. Whisk thoroughly using a balloon whisk. Line a bowl with a clean tea towel and flour generously (or use a proving basket, flouring it well, as in the picture). Sourdough is the ultimate bread for flavour and texture. Prep 10 minutes Ingredients 1kg strong white bread flour 1 organic apple, grated, with skin, avoiding the core 360ml tepid water Method Stage 1.