Sourdough Bread

A French bread that has been booming in popularity. Baking Sourdough is a timely process but for those who choose to take the time to bake a loaf of sourdough, the time you spend will be worth it in the end.

Sourdough bread
PREP TIME 30 minutes COOK TIME 1 hour MAKES 1 loaf
  • 300g of water
  • 100g of sourdough leaven
  • 100g of organic wholemeal flour
  • 400g of organic strong white flour
  • 10g fine sea salt mixed with 15g of cold water
  • 25g of rice flour mixed with 25g of white flour
  • Semolina to dust bottom of the baking surface

Preparation method

  1. In a large mixing bowl, whisk together the water and sourdough leaven and mix well. Add all the flour and mix until all the ingredients have formed a large bowl.
  2. With a damp cloth, cover the bowl and leave the dough to rest on the side for 30 minutes to 2 hours.
  3. After you have left the dough to rest on the side. Add the salt mix with the water and dimple your fingers into the dough, allowing the salty water to distribute evenly throughout the dough. Leave the dough for 10 minutes to soak in the moisture.
  4. After 10 minutes, lift and fold the dough over, doing a quator turn with your bowl and repeat for a further three times. Repeat 3 times over a 30 minute interval before leaving for a further 15 minutes to rest at the end.
  5. Roll your dough gently into a ball and place into a colander. Before placing the dough into the colander, use a clean tea towel and dust with flour and place the tea towel into the colander before adding the dough. Dust the top of the dough with flour and cover with a damp tea towel.
  6. When one side of the dough has risen 50% bigger than it originally was, transfer the dough to the fridge and leave it there to rest for anywhere between 8-12 hours.
  7. After you have left the dough to rest for the correct amount of time, start by preheating your oven to 220°C for around 30 minutes, allowing the oven to reach the correct temperature.
  8. Place your baking stone into the oven and a large pan of boiling water placed underneath.
  9. When the oven has reached its full heat, remove the baking stone and dust with a thin layer of semolina before placing the dough onto the baking stone. Taking a knife slash the top of the dough with your knife, where you have slashed will be where the bread will tear when it rises. Bake the bread for an hour.
  10. By placing the pan of boiling water underneath the bread, the water will create extra hydration, allowing the bread to form a beautiful, crispy crust.
  11. After you have baked the bread for an hour, turn the heat down to 180°C and bake for a further 10-15 minutes. Depending on your preference of colour, taking the bread out at the preferred shade of brown.
  12. Once cooked, leave the bread on the side to cool down.