- 4 cups white bread flour
- ¾ cup sourdough starter (either make your own or buy it ready-made)
- 3 cups of water
- 2 teaspoons of salt
- In a bowl mix the flour and salt together.
- In a separate bowl mix the sourdough starter and water.
- Then combine all in a medium bowl, until flour is fully incorporated.
- Knead then cover with a cloth and leave in a warm place to rise (10 - 15 minutes)
- Preheat your oven/gas braai to 180°. If you’re using charcoal braai, it should be prepped with medium coals.
- Prep your pot by spraying it generously with non-stick spray.
- Once the dough has risen, knead again and make fist-size balls. Place them tightly into your pot. But remember to leave room for them to rise while they bake.
- Leave to rise again (15 - 20 minutes this time).
- Place on the braai and close the lid.
- Bake for 30 - 40 minutes, covering the pot for the first 20 minutes. Once the bread is golden brown with a crispy crust, it is ready. Use a toothpick to prick it in the middle if you want to be 100% sure. If it comes out clean, it’s done.
MEGAMASTER RECIPE TIPS
Make sure to spray the inside of your pot lid with non-stick spray too in case your bread rises dramatically.
Get creative and fill each bun with cheese, peppers, mushrooms, or even chocolate blocks (as a dessert option).
Wet dough will help produce lots of air pockets in your bread, but is much harder to work with. A dryer dough will make a slightly denser, less airy loaf, but it will be easier to work with.