Sourdough Bread

Makes 1 sourdough loaf

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • STARTER FERMENT
  • 50g mother starter
  • 100g Doves Farm Organic Artisan Grain Flour
  • 150ml tepid still bottled water
  • DOUGH
  • 300g ferment (see above)
  • 400g Doves Farm Organic Strong White Bread Flour
  • 1 tsp salt
  • 150ml tepid still bottled water
  • flour

Starter Ferment

  1. Take 50g of the Mother starter and mix it with 100g flour and 150ml water to make a paste.
  2. Cover it loosely with cling film and leave in a warm place at 22-24˚C/70-75˚F for 4 – 12 hours.
  3. Keep an eye on the bowl and depending on the temperature, the flour and timing, bubbles of gas will start to rise out of the paste.
  4. When the surface of the paste looks nice and bubbly, which should take between 4-12 hours, proceed to make the dough.

Dough

  1. Put the ferment, flour, salt and water into a large bowl and mix together well to form a dough. Knead the dough for a few minutes, cover loosely and leave in a warm place for 2–12 hours.
  2. Line an oven tray with parchment or oil a bread tin, depending on how the bread is to look when cooked.
  3. Pre-heat the oven.
  4. Knead the dough again, then shape and put it onto the prepared tray or tin.
  5. Dust the top with flour, cover loosely and leave to rise for about 1 hour.
  6. Bake in a pre-heated oven for 35-40 minutes.
  7. Cool bread on a wire rack.

Wholemeal Sourdough Loaf - follow the basic sourdough recipe using 400g wholemeal flour in place of the white flour and increasing the water to 175ml.

Equipment

Plastic bowl and mixing spoon, Clingfilm, Thermometer to check ambient temperature is 22-24˚C/70-75˚F, Parchment lined baking tray or 1kg/2lb bread tin.

Temperature

220˚C/fan 200˚C/425˚F/Gas7

Cooking time

35-40 minutes
I've found with all sourdough recipes that there's a lot of room for interpretation. For this recipe (and this is the first where I've had real success) I used a mother starter that I've made up from reading other blogs, etc. I used that to create my ferment using Dove's Farm white spelt (which was also used to make the mother). I left the ferment for about 12 hours overnight in a relatively cool (18-20 degrees?) kitchen. I then mixed all dough ingredients and kneaded on an unfloured surface (a dough scraper helps here) until it was just smooth. I left this for 5 hours in an oven with its light on and the door ajar to create about 24C, and after each hour, performed four folds to the dough. At the end of the 5 hours, I created a boule by pulling the bread towards me as I rolled it along the surface and then rested on the work surface for 30 minutes. Then I performed the folds again to create tension, left it to sit for a minute to be sure the folds had 'stuck' and tipped it carefully (exposed folds upwards, into a collander lined with a very well-dusted tea towel. After about an hour and 20 minutes I tipped it onto a pizza stone that I had warmed up in an oven from cold to 260C (don't put cold stone into hot oven!). The dough was slashed and spritzed with water first. I then reduced the temperature to 220 for 20 minutes or until it sounded like a drum when the underside was tapped. Folding and shaping techniques were picked up from seriouseats.com's workhorse loaf recipe which is hugely informative and is what I have always used for my yeast-based bread.
By Gareth
05 Nov 2017
Let your starter rise for 4-12 hours until bubbly? Bulk proof 2-12 hours? Of course temperature and starter activity dictate how quickly its ready but there's no where near enough content on what to look for to know whether it's done or not. Poorly written.
By Greg
08 Sep 2017

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Ingredients

Change Quantities:
  • STARTER FERMENT
  • 50g mother starter
  • 100g Doves Farm Organic Artisan Grain Flour
  • 150ml tepid still bottled water
  • DOUGH
  • 300g ferment (see above)
  • 400g Doves Farm Organic Strong White Bread Flour
  • 1 tsp salt
  • 150ml tepid still bottled water
  • flour
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