Rate my sourdough!

This is one of the better-looking loaves that I’ve made. I’m quite happy with how it turned out except id add more salt next time, I didn’t measure it exactly just tossed some in.

Recipe from olive cooking Ireland.com. Sourdough Masterclass

400g strong white flour
5g salt
230ml water
100g sourdough starter (recipe called for 160 but I didn’t have enough so I just made it with what I had)

1. Add the flour to a clean mixing bowl. Mix the salt through the flour. Add the water and sourdough starter to the flour. Combine all the ingredients together to form a rough dough.
2. Turn the dough out on to a clean surface and knead for approximately 10 minutes or until the windowpane effect has been achieved. The dough should be smooth, soft and elastic.
3. Return the dough to the mixing bowl, cover with cling film and allow the dough to prove for 4 hours at room temperature. (Mine was slightly higher than room temp.)
4. After 4 hours turn the dough onto a clean work surface and knock the dough back.
5. Form the dough into a tight round ball.
6. Line a 2.5l round Pyrex dish with a clean tea towel and dust with flour. Place the formed ball of dough into the Pyrex dish lined with the floured tea towel then place the lid (the inside of the lid lightly greased and floured) on the Pyrex dish. Leave to prove for another 3 – 3½ hours. Or overnight.
7. To bake, preheat your oven to 230°C / 210°C fan assisted (445°F / Gas 8).
8. Flip the Pyrex dish over so the bowl of the Pyrex dish now becomes the lid. Carefully remove the tea towel.
9. Using a sharp knife cut the surface of the dough, this is what is known as the baker’s signature. The dough can be cut up to ½ cm deep.
10. Cover the dough with the bowl of the Pyrex dish and place the Pyrex dish into the preheated oven.

Bake for 25 minutes then remove the lid from the Pyrex dish and continue to bake, uncovered, for a further 25 minutes until a good crust has formed and the loaf sounds hollow when tapped on the base.