How to make sourdough bread
Are you a sourdough bread fan, but unsure how to make it yourself?
Well, in order to make this sourdough bread, you first need to make your sourdough starter. It takes around 7 days to develop.
This recipe makes two delicious sourdough bread loaves and we recommend having it toasted with butter, or used as a side to a nice warming bowl of soup.
Method
Step 1:
In a large bowl or the bowl of a freestanding mixer, with the dough hook attached, mix together the flour, starter and water, then add the salt and sugar.
Step 2:
Knead the dough on a lightly oiled surface for about 10 minutes or until you can stretch it out thinly until it becomes transparent.
Step 3:
Place in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place to prove for about 2 ½ - 3 hours or until it has doubled in size (you may need to leave longer than the advised time)
Step 4:
Turn the dough out onto the clean surface to knock it back. You can do this by kneading the dough by rolling your fist and fingers to knock out the air then fold the dough back on itself several times.
Step 5:
Split the dough into 2 pieces and shape into 2 round loaves. Place these upside down into a heavily floured bowl or a bowl lined with a floured tea towel. Leave to prove for another 2 ½ - 3 hours or until it has doubled in size. Alternatively you could prove in the fridge overnight.
Step 6:
Preheat the oven to 230°C (210°C fan, gas mark 8) and place a baking tray in the base of the oven with about 1 litre of cold water in to create some steam.
Step 7:
Turn the loaves onto a baking tray, heavily dusted with flour, or a hot baking stone. Slash the top with a sharp knife.
Step 8:
Place the loaves into the oven and bake for 30 minutes then lower the temperature to 200°C (180°C fan, gas mark 6) for a further 15-20 minutes until the loaf is golden brown and the base sounds hollow when it’s tapped.
Step 9:
If you don't want to eat both loaves, you can freeze one. Allow to cool completely then double wrap in cling film to protect when frozen. When you are ready to eat, remove from the freeze and bring to room temperature. Wrap in tin foil and warm in the oven for 10-15 minutes to refresh.
Ingredients
- 500g Allinson's Strong White Bread Flour
- 300g Sourdough starter
- 250ml Warm water
- 10g Billington's Unrefined Golden Caster Sugar
- 10g Sea salt
- 500g Allinson's Strong White Bread Flour
Utensils
- Mixing bowl
Recipe Reviews
I made a sourdough bread with Alinson Country grain flour and was very pleased with the result. Do you have a specific recipe for using this flour?
So pleased to hear that you had a great result with this flour. You might like to also try our Farmhouse Country Grain Loaf recipe.
Switched to this method recently and made the best loaves I've managed so far. Great recipe and method. Thanks
Should I use strong or very strong flour please?
You can use either strong or very strong flour for this recipe. As long as it is bread flour it should make a lovely sourdough starter.
Just love sourdough bread especially adding nuts and seeds before the first proving. Would like to try sourdough with country grain flour any advice please?
Hi
I had a query answered on 19 October 2020 with regard to second rise - I left the bowls overnight in the wiring cupboard and they rose superbly 👍
The loaves cooked fine but still flat, they spread out rather than rise high - is the dough needing some restraint for cooking ?
Hello,
Sourdough is a much wetter dough, traditionally proved in a round banneton to keep its shape. You could try using a tin if the dough is not keeping it's shape or reduce the water content down slightly.
Happy Baking!
Hi there
Made starter per instructions and started making the two loaves per recipe - second prove in fridge overnight.
Each dough ball didn’t (second) rise much and subsequent cooked loaves were small - any suggestions??
Cooked loaf texture and crust was very good.
Hello,
I would suggest when taking the 2nd prove out of the fridge to allow it to come to room temperature to allow it to start proving again,, let the dough sit for 30 minutes or so after coming up to room temperature. This will give it time to rise a bit more.
Bake as normal, hopefully this should give you a larger loaf.
Happy Baking!
Ingredients
- 500g Allinson's Strong White Bread Flour
- 300g Sourdough starter
- 250ml Warm water
- 10g Billington's Unrefined Golden Caster Sugar
- 10g Sea salt
- 500g Allinson's Strong White Bread Flour
Utensils
- Mixing bowl