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.

• Ready In: 4 hrs 12 mins
• Yields: 1 large loaf

Ingredients

• 1  cup  active  sourdough starter
• 2⁄3 cup milk
• 2  teaspoons sugar
• 1 1⁄2 teaspoons salt
• 2  tablespoons  oil
• 2 1⁄3 cups  high grade flour

Directions

1. 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.
2. Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
3. 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.
4. 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.
5. Bake in a preheated oven at 410 degrees (210 deg celsius) for 12 minutes.
6. Cool on a wire rack.