Baobab Sourdough Bread

There's nothing more satisfying than baking a fresh loaf of bread and this baobab sourdough is no exception! Using baobab may sound strange, but as well as adding extra nutrients, it also acts as a natural rising agent to produce the perfect loaf. Prepare for your kitchen to smell heavenly!  

Serves 10-12 slices

INGREDIENTS: 

METHOD:

To make your starter, place all the ingredients in a bowl and add 250ml of cold water. Combine thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature overnight, or up to 24 hrs if you have time.

To make the bread dough, tip all the ingredients into a clean bowl and add 200ml of cold water and your starter. Bring all the ingredients together to form a dough, adding a splash more water if it's too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy.

Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size – (about 1 hour at room temperature).

Tip the dough onto a floured surface and gently shape into a round (you don’t want to knock too much air out). Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hour until doubled in size.

Heat oven to 220C. Place a flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below (this creates a burst of steam, which helps the bread form a nice crust). Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom.

Leave the bread to cool completely before slicing and devouring! 

Enjoy!

Recipe by Aduna