Kombucha Sourdough

Name: Kombucha Sourdough
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Cuisine: Bakes
Ingredients: 125 ml Kombucha Apple Crisp; 125 g Flour; 1:1 Ratio of Flour to Liquid

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Level

difficult

Cooking

20 min

Preparation

60 min

Ingredients

Servings

Kombucha Apple Crisp	125 ml
Flour	125 g
Sourdough starter
1:1 Ratio of Flour to Liquid for the best results, create your starter a few days before baking

How to cook

Prepare the sourdough starter

Feed the sourdough starter to get it active - it should take about 4 to 8 hours.

Prepare the levain

Mix the sourdough starter, flour and kombucha apple crisp in a medium bowl until combined.
Cover the bowl with plastic wrap and leave it to stand in a nice warm part of the kitchen - overnight works best.
By morning it should have expanded and look very bubbly.

Prepare the dough

Combine the levain with half the kombucha apple crisp until smooth before mixing in the remaining kombucha apple crisp.
Sift the flour and salt, and add it to the wet ingredient mixture.
Mix with a wooden spoon until a basic rough-looking dough forms.
Cover the bowl with plastic wrap and set aside for 1 hour.
Unwrap the bowl, take a corner of the dough in one hand and stretch it away from the dough slightly,
Fold this stretched piece back on top of the dough, turn the bowl 90 degrees (a quarter turn) and repeat this step three more times.
Cover the bowl again with the plastic wrap, and set aside in a nice warm place for a further 30 minutes.
Repeat this process four to five more times until the dough looks uniform and smooth.
After the final folding, cover again and let it stand for about an hour until the dough is puffed.

Shape the dough

Turn the dough out onto a well-floured surface.
Cut the dough into two pieces and shape these two pieces into two loaves.
At this stage, you can use a loaf tin, proving baskets, a dutch oven, or a baking tray to shape the type of loaf you want.
Use non-stick baking paper to line or place the loaf for baking.
Once shaped, cover your loaves with a floured tea towel, oiled plastic wrap or baking paper, and let it stand somewhere warm and draught-free for a final rising.

Start baking

Preheat the oven to 240°C (220°C fan forced).
Place the loaves in the oven and place a handful of ice cubes into the bottom of the oven - this will help create a great crust!
Bake for 20 minutes, then reduce the oven temperature by 20°C (220°C, or 200°C fan-forced).
Bake for another 15-20 minutes until the crust has a nice deep colour to it, and the loaf sounds hollow when tapped on the bottom.
Take the loaves out of the oven to cool on a wire rack for about 1 hour.