Beginner Sourdough Loaf
The lockdown hobby that never went away.
- Difficulty
- Harder
- Time
- About 24 hr (mostly waiting)
- Makes
- 12 serves
Why people are talking about it
Sourdough baking exploded during the pandemic lockdowns and is still one of the most-shared home baking projects online.
Why it's gut-friendly
Baking kills the live cultures, but the long fermentation changes the bread, and some people find sourdough easier to digest. Use some wholemeal flour for more fibre.
Ingredients
- 100 g active sourdough starter
- 375 g water
- 400 g bread flour
- 100 g wholemeal flour
- 10 g salt
Method
- Mix starter and 350 g water, then add both flours. Mix until no dry flour remains. Rest 1 hour.
- Add salt and the last 25 g water, squeeze it through the dough.
- Over the next 3 to 4 hours, do 4 sets of stretch and folds, 30 minutes apart. Let it rise until about 50% bigger.
- Shape into a tight round, place seam-side up in a floured basket, cover and refrigerate overnight.
- Heat oven to 250°C with a lidded cast-iron pot inside for 45 minutes.
- Tip dough onto baking paper, slash the top and bake in the pot: 20 minutes lid on, then 20 to 25 minutes lid off at 230°C.
- Cool for at least 1 hour before slicing.
Good to know
No starter? Ask a friend or local bakery for some, or make your own over about a week. Your first loaves may be flat, and that's normal.
Make it yours
- Add seeds (sunflower, linseed, pumpkin) for more fibre.
- Fold in olives and rosemary.
- Swap 100 g bread flour for rye.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.