This recipe isn't sourdough, but I'm sure I could convert it for next time. So first time round I made it as per the recipe provide by Mr Leader :)
500G bread flour
40g cold butter (supposedly unsalted, but I don't stock that)
300g tepid water
5g instant yeast
Rub the butter into the flour using your hands or paddle on stand mixer (I started doing it by hand then thought 'stuff this' and shoved it on the mixer!), until its nice and crumbly. I soaked the yeast in the water until it softened then added this and the salt to the flour. Kneaded it for about 10mins on speed #4 until it was smooth and pliable.
Once kneaded the dough was fermented in an oiled bowl covered with a plastic bag at room temp for about 1.5hrs. I checked the dough after the prescribed 1hr, but it hadn't expanded sufficiently so I left for a bit extra.
This shaping was a bit different to anything I'd done before so I decided it warranted some step-by-step photos. First off though, prepare your baking sheet - I covered mine with baking paper and wiped over some oil.
Flatten out the dough into a rough rectangle and cut into 8 equal pieces. I then weighed mine so they were all more or less the same (about 104g). Once all the same I rounded them and let them rest for about 10 mins covered in the plastic bag.
|Weighing and shaping the dough|