Basic Sourdough

Makes one loaf

This is the best starting point if you’re new to making bread. Many of my other recipes extend from this one, so once you’ve got the hang of the basic sourdough, you can start to experiment with different grains, hydration levels, percentages of wholemeal and flavour additions. I like to use wholegrain in my starters and bread, for flavour and texture, as well as nutrition.

This recipe makes one loaf, and I like to double it when baking at home. Once I’ve shaped two loaves, I bake the first, leaving the other in the fridge for a day or two until I need another fresh loaf. You could also use your second loaf to experiment with some of flavour variations.

Ingredients

Starter build

50 g starter
25g bakers flour
25 g wholemeal flour
50 g water

Dough

90 g starter
330 g bakers flour
90 g wholemeal flour
290 g water
8g salt
semolina, for dusting

Method

Starter build

Four to six hours before you plan to mix your dough, combine the starter, flour and water for the starter build, mixing well to combine. You will use 90g of this for the dough; retain the rest for maintaining your starter.

Dough

At least 30 minutes before you plan to mix the dough, combine the flours and water in a large mixing bowl. Mix them with your hands until thoroughly combined, then cover with a damp cloth and set aside for the autolyse.

When the starter is ripe and bubbly, mix it with the flour and water mixture, sprinkle over the salt and finish mixing the dough. Cover with a damp cloth and set aside in a warm place for at least 30 minutes, before your first set of folds.

Complete four sets of folds, resting the dough in between each one for 30–45 minutes.

After your last set of folds, cover your dough with a damp cloth and leave to prove at room temperature for two to three hours.

Shape and final prove

If you have multiplied the recipe, divide the dough into individual loaves before you pre-shape. Pre-shape the dough, then cover with a damp cloth and leave it to rest on the bench for 15–20 minutes.

When the dough has relaxed, shape the dough as desired, then place it seam side up in a lightly floured proving basket. Cover with a damp cloth and set aside for a few hours, or in the fridge overnight, until ready to bake.

Bake your bread

Preheat the oven to the maximum temperature and bake according to your preferred method. Once baked, tip the bread out of the pan onto a wire rack to cool.