But if you really want to show off your sourdough skills and treat your family to a feast, Paul will show you how to serve up a mouth-watering tuna nicoise salad with homemade tapenade and a stunning, leaf-shaped sourdough fougasse bursting with olives. Paul Hollywood presents a series in which he reveals the secrets of breads from all over the world and shows how a loaf can be transformed into delicious dishes for breakfast, lunch and dinner. Rest the dough again for 10 minutes. After 30 minutes, you will need to gently stretch and fold the dough in the bowl a few times to help with gluten development. When cooked it will be risen, deep brown and, if you tap on the base, should sound hollow.

If you have family or friends, you (or them) can share their starter as this is something you will not be able to buy in any shops. At this point, and if you’re not going to bake bread on a daily basis, you can keep your starter in the fridge and feed it once a week to keep it alive. When ready, remove from the oven and transfer into a wire rack. MORE: How to bake posh chocolate chip cookies to make lockdown a whole lot better. Enter the email address associated with your account, and we'll send you a link to reset your password.

Stage 2. Cover again and repeat the same process every half an hour three more times, then leave the dough to prove at room temperature until it doubles in size. Repeat the folding and resting 8 times.

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If the dough sticks to your hand, dampen your hand. It may take up to 4 hours at room temperature or overnight in the fridge. To find out more visit our FAQ page. Paul Hollywood shows how to cultivate your own sourdough starter, harnessing natural, airborne yeasts to leaven and give amazing flavour to breads. may collect a share of sales or other compensation from the links on this page.

Add the starter into the bowl, attach the dough hook and knead on medium speed for one minute.

If you wish to change your mind and would like to stop receiving communications from hellomagazine.com, you can revoke your consent by clicking on "unsubscribe" in the footer of the newsletter. Repeat this process for a total of 5 days always with the jar uncovered. We may earn a commission for products purchased through links in this article. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. When ready, cover the dough with a damp tea towel and set the timer for 30 minutes. Tip this into an airtight container and mark the level on the outside of the container (so you can see whether the mix has risen).

Serve with eggs and avocado for a nutritious breakfast or cheese and marmite for a tasty savoury lunch. Put the sourdough starter in a large bowl and mix in 350ml tepid water. Cover the bowl with oiled cling film and leave to rise until doubled in size – about 2 hours at room temperature or overnight in the fridge. Sourdough is the ultimate bread for flavour and texture. Sourdough is extremely popular and once you get your starter alive, it will pretty much last forever as long as you keep feeding it. Cover and leave in the fridge overnight. 100g active starter (see the guide below on how to make this).

's selection is editorial and independently chosen – we only feature items our editors love and approve of. Leave the dough to rest for 30 minutes to help the flour to absorb all the liquid – this will make kneading easier. Activate HELLO!

All you need to do is drop a spoonful into a bowl of cold water, if it floats, you can make the dough, and if it doesn’t, leave the starter uncovered a little longer until ready. If you do not have a food mixer, knead by hand for 10 minutes.

This recipe makes 1 loaf. Carefully remove the cling film and invert the dough onto the baking sheet. At this stage, it doesn’t matter how smooth the dough is – just make sure there are no dry patches of flour. If it needs a little more baking, turn the oven down to 180°C/160°C fan/gas 4 until cooked. Drawing the flour into the center, mix the flour with the water and starter to create a loose dough that is soft and slightly sticky. Turn the dough smooth-side down again onto a lightly floured surface and repeat the folding process. Subscribe to delicious. HELLO! Leave uncovered once again for another 24 hours. This is Paul's favourite bread, so he starts by baking a classic sourdough in the traditional banneton, which gives the crust its characteristic ring pattern. MORE: Banana bread is back! Follow this recipe which includes instructions on making your own yeast starter. Lightly flour the work surface. In a food mixer bowl, combine the flours and 350ml of tepid water and stir until there is no dry flour left. At this stage, it doesn’t matter how smooth the dough is – just make sure there are no dry patches of flour. MORE: How to bake no-knead bread – simple enough for the kids to make! INSTRUCTIONS FOR SOURDOUGH BREAD Step 1 In a food mixer bowl, combine the flours and 350ml of tepid water and stir until there is no dry flour left. Mix it in by folding the sides of the dough into the middle. If you fancy having a go at your own sourdough, try this recipe from Miele Der Kern, which can be made with either wholemeal, rye or spelt flour and doesn't require any yeast. If you have Miele Oven, preheat it on 'Moisture Plus' at 250˚C with 2 bursts of steam.

Slide the baking sheet onto the upper middle shelf, close the door and bake for 25-30 minutes. When the oven is ready, transfer the dough on to a baking tray, score with a serrated knife and bake for 35 minutes, adding the steam right at the beginning.

Put in the dough, smooth-side down, cover with oiled cling film and leave to prove until doubled in size and a finger inserted at the edge leaves an indentation. The process might seem a little long to start with but it’s extremely rewarding and it’s almost magical how just by combining flour and water and waiting a few days you can make such lovely bread. How to make Paul Hollywood’s sourdough using the fold technique. Cool completely on a wire rack before slicing. By registering to HELLO! Add 500ml strong white bread flour all at once, then mix quickly to form a scrappy, soft dough. Mix the salt with 25ml tepid water and add this to the dough. Immediately, using a sharp knife, score a pattern on top of the bread. Stir to form a rough dough, it doesn’t need to be completely smooth, just no dry patches of flour and leave the mixture uncovered somewhere draught-free in your kitchen for 24 hours. Read about our approach to external linking. Mix 500g of the flour with the apple and water. Using a dough scraper or your hands, turn the dough out onto the work surface, trying not to knock out too much air. magazine. Or, if you want to make sourdough using the classic method, discover our entire guide to making sourdough at home. Delicious magazine is a part of Eye to Eye Media Ltd. Then fold the left side in and the right side over it. In Lockdown 1, our social media feeds were jam-packed with sourdough recipes, as shops ran low on bread and flour.

Line a bowl with a clean tea towel and flour generously (or use a proving basket, flouring it well, as in the picture).

Make a well in the center and add the warm water and the starter. From this basic recipe, he makes the ultimate sweet bread, a white chocolate and raspberry sourdough - a unique, colourful bread, delicious on its own but also the base of an unbelievable summer pudding. When ready, flour your worktop and tip the dough very gently.

Shape into a smooth round shape and place into a floured bread basket or a bowl. Mason Cash Earthenware Mixing Bowl, £14.95, ebay.co.uk. Nov 06, 2020 16:33 GMT, How to make sourdough bread from scratch.

Following his father's footsteps as a baker, Paul was head baker at some of the UK's most exclusive hotels before becoming a presenter on The Great British Bake Off.

You can use your hands to do this.

Mix the bread flour and salt together in a large, roomy mixing bowl. Some common mistakes people make when they bake sourdough is using the starter when is not fully active and there is a very simple test if you want to see if the starter is ready. A feed will be the same process that you’re used to, but now that the starter is alive and active, you want to remove three quarters and replace it with the same amount of flour and water.