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Kombucha Sourdough

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20 min

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60 min



Kombucha Apple Crisp
125 ml
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.
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