Sourdough Bread Recipe (Homemade Eggless Sourdough Bread)

Ingredients

• 2 cups self rising flour
• 2 tbsp olive oil
• 2 tbsp instant dry yeast
• 2 tbsp maida (plain flour)
• 2 tbsp whole wheat flour (gehun ka atta)
• 4 tbsp of maida (plain flour) for sprinkling
• maida (plain flour) for dusting
• 1 tbsp sea salt (khada namak)
• 2 tsp water

Steps

1. Combine the yeast, plain flour, whole wheat flour and ½ cup of lukewarm water in a deep bowl, mix well and cover it with a lid and keep aside in a warm place for 30 minutes.
2. Take a cane basket and put a dry muslin cloth, sprinkle approx. 2 tbsp of plain flour, evenly over it. Keep aside.
3. Combine the self-rising flour, olive oil and yeast mixture, mix well and knead it into a loose soft dough using enough warm water.
4. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 2 hours.
5. Add the sea salt mixture and fold from up to down to incorporate it with the dough for atleast 5 to 6 times.
6. Cover it again with a damp muslin cloth and keep it aside for 10 minutes.
7. Dust little plain flour on a clean, dry surface and knead the dough again till smooth and form a dough ball.
8. Place the dough ball in the dusted cane basket, cover it with a damp muslin cloth and keep it aside in a warm place for 45 minutes to prove and then keep this dough in the refrigerator for 14 hours.
9. Place a 200 mm. (8”) baking aluminium dish in the oven and pre-heat oven at 220°c (440°f) for 30 minutes.
10. Once pre-heated for 30 minutes, remove the aluminium dish from the oven with the help of a tong, dust it with the remaining 2 tbsp of plain flour evenly over it.
11. Place the proved dough ball in it, make incisions in the centre with the help of a sharp knife
12. Place the baking aluminium dish in the pre-heated oven, cover the dough with a dome shaped aluminium or a steel vessel and bake it for 20 minutes.
13. Remove the dome shaped lid, with the help of the tong, lower the temperature to 200°c (400°f) and bake it again for 20 minutes, till the top is dark brown in colour and the crust is very hard.
14. Remove from the oven, demould it and allow it to cool completely.
15. Once cooled, cut the sourdough bread into 12 equal slices using a sharp bread knife. Use as required.