(Refer to starter ingredients)
Add the water, sour cream, buttermilk and bread mix to a bowl and stir together until the ingredients are well combined. Then cover the bowl with a tea towel and set aside. For the next 2-2 ½ days, stir the mixture once every 24 hours or so, till you have a lovely sour smelling bowl. (However don’t let it grow mold).
Don’t let the mixture sit too long or it will start to clump.
(Refer to sponge ingredients)
Once your dough is ready after the 2-2 ½ days, add 125ml of water and 150g of bread mix to the bowl and combine well. Then cover the bowl with cling wrap and set aside for roughly 24 hours or until the dough slightly rises.
(Refer to dough ingredients)
Add the salt, water, yeast and bread mix to the dough and combine well. Then sprinkle plain flour onto a chopping board or table top, transfer the mixture to the desired surface and knead well for 10 mins or until the dough is smooth and elastic.
Lightly grease a large bowl with oil, transfer the dough to the bowl, coat the dough in the oil and then cover the top with a damp cloth and set aside in a warm area until the dough doubles in size.
Preheat oven to 200°C and sprinkle two baking trays with some flour.
Using your fist, punch down the center of the dough, transfer on a lightly floured surface and knead for roughly 5 minutes. The dough should be smooth and elastic.
Make the dough into 2 equal portions (each roughly 7x30cm loafs) and then transfer to the prepared baking trays.
Then once again, cover the dough with two damp tea towels and place in a warm area for roughly 30 minutes. The loaves will increase in size.
Score the top of the loaves diagonally with a knife, sprinkle the dough loaves with some water and then bake in the oven for roughly 35 minutes or until the loaves of bread are golden brown. Another good tip to help you find out if they’re done is to tap their bases and listen for a hollow sound.
Place on a wire rack and allow to cool before slicing and serving with tomato chutney, ham and cheese.
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