About 150ml active starter (see recipe above)
250g strong flour (white, wholemeal or a mixture of the two)
For the loaf
300g strong bread flour (white, wholemeal or a mixture), plus more for dusting
1 tbsp rapeseed or olive oil
10g fine sea salt
The night before you want to bake your loaf, create a sponge: in a large bowl, combine 150ml of active starter with 250g flour and 275ml warm water. Mix, cover with clingfilm and leave overnight. In the morning it should be clearly fermenting: thick, sticky and bubbly.
To make the dough, add the 300g of flour to the sponge, along with the oil and salt, and incorporate. You should now have a fairly sticky dough. If it seems tight and firm, add a dash more warm water; if it's unmanageably loose, add more flour, but do leave it fairly wet – you'll get better bread that way.
Turn out the dough on to a lightly floured surface and knead until smooth and silky – about 10 minutes – then put in a lightly oiled bowl and turn it to coat with the oil. Cover with clingfilm and leave to rise. Sourdough rises slowly and sedately, so it'll take a few hours in a warm kitchen, and a few more in a cool larder. One good option is to knead it in the morning, then simply leave it all day – perhaps while you're at work – in a cool, draught-free place until it has more or less doubled in size and feels springy if you push your finger gently into it; alternatively, knead it in the evening and leave to rise overnight.
Deflate the risen dough by punching it down with your knuckles on a lightly floured surface. You now need to prove the dough (give it a second rising). First form it into a neat round, tucking the edges of the dough underneath itself so you have a smooth, round top and a rougher base.
If you have a proper proving basket, dust it liberally with flour. Alternatively, rig up a proving basket by lining a wide, shallow bowl with a clean, floured cloth. Place your round of dough smooth side down in the basket or bowl, cover with oiled clingfilm or a clean plastic bag, and leave to rise, in a warm place this time, for an hour and a half to three hours, until roughly doubled in size again. It's now ready to bake.
Heat the oven to its highest setting (250C/500F/gas mark 10 is ideal). If possible, have ready a clean spray bottle full of water – you'll be using this to create a steamy atmosphere in the oven, which helps the bread rise and develop a good crust. (You can achieve the same effect with a roasting tin of boiling water placed on the bottom of the oven just before you put the loaf in.)
Five minutes before you want to put the loaf in, place a baking sheet in the oven to heat up. Take the hot baking sheet from the oven, dust it with flour and carefully tip the risen dough out of the basket/bowl on to it; it will now be the right way up. If you like, slash the top of the loaf a few times with a sharp serrated knife (or snip it with a pair of scissors) to give a pattern. Put the loaf in the oven, give it a few squirts from the spray bottle and leave to bake for 15 minutes. Lower the heat to 200C/390F/gas mark 6, give the oven another spray, and bake for a further 25-30 minutes, until the now well-browned loaf vibrates and sounds hollow when you tap its base.
Leave to cool for at least 20 minutes – it's OK to slice it warm, but not piping hot.
wholemeal - pełnoziarnisty, razowy
dust - pył
rapeseed - rzepakowy
combine - łączyć, mieszać
cover something with something - zakryć coś czymś
clingfilm - cienka, przezroczysta folia
clearly - wyraźnie, czytelnie
thick - gruby, gęsty
sticky - kleisty, lepki
bubbly - bąbelki
dough - ciasto (przed upieczeniem)
incorporate - włączać
fairly - raczej, dość
tight - naciągnięty, naprężony
firm - solidny, twardy, jędrny
unmanageably - niesforie, nieposłusznie
surface - powierzchnia, zewnętrzna strona
knead - gnieść, zagniatać (np. ciasto)
coat - powlekać, okrywać cienką warstwą
rise - wzrastać, wznosić się
sourdough - zakwas, zaczyn
sedately - spokojnie, statecznie
draught-free - bez przeciągu
deflate - spuszczać powietrze
lightly - lekko
neat - schludny, porządny, czysty
tuck - fałda, wkładać, chować
edge - krawędź, brzeg, skraj
underneath - pod, poniżej, pod spodem
rough - szorstki
basket - koszyk
liberally - hojnie, szczodrze, obficie
rig up - sklecić
shallow - płytki
cloth - szmatka, ścierka
roughly - z grubsza, mniej więcej
slash - nacięcie, szrama, rana cięta
sharp - ostry
serrated - ząbkowany
snip - cięcie
scissors - nożyczki
pattern - wzór, deseń, szablon
squirt - strumień, tryśnięcie
źródło:
http://www.theguardian.com/lifeandstyle/2013/may/10/hugh-fearnley-whittingstall-recipes-sourdough
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