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How to make Sourdough Bread – Recipe

Since I started baking bread at home, nothing has been more satisfying than the results I get every time I bake sourdough bread. All the time invested in this process really pays off with this amazing bread. With a crispy crust and amazingly chewy and open crumbs, this easy-to-make sourdough bread is hard to resist.

How to make Sourdough Bread


Make 2 round loaves

Overnight start
33g starter sourdough 100% hydration
205 ml water, room temperature
165g white flour

Final recipe
900g white flour
120g rye flour
560ml water, at room temperature
24g salt
Overnight start


First, make your boot. In a large bowl, mix 100g of flour with 125ml of slightly warm water. Beat together until smooth and lump-free.

Transfer the starter to a large pitcher (1 liter Kilner is fine) or a plastic container. Leave the jar or container tightly closed for 1 hour or so in a warm place (about 25 degrees Celsius is ideal), then cover and set aside for 24 hours.

For the next 6 days you will need to ‘feed’ your prey. Every day, remove 1/2 of the original powder, add 100g of tapioca starch and 125ml of slightly warm water, stir well. Try to do this at the same time every day.

After 3-4 days, you will start to see bubbles appear on the surface, and it will smell of yeast and a little bit of acid. This is a good sign that the starter is working.

On day 7, the warm-up will be quite bubbly and smell much sweeter. Now it is ready to be used in baking.

Place flour, 225ml warm water, salt, honey and starter in a bowl or mixer with dough hook. Stir with a wooden spoon or on slow in the machine until combined – add more flour if dough is too sticky or add a little warm water if dough is too dry.

Sprinkle flour over a lightly floured surface and knead for 10 minutes until soft and elastic – you should be able to stretch without tearing. If you are using a mixer, increase the speed slightly and mix for 5 minutes.

Place dough in a large bowl, oil well and cover. Leave in a warm place to rise for 3 hours. You may not see much movement, but don’t be discouraged, as sourdough takes longer to rise than regular yeast bread.

Line a medium-sized bowl with a clean tea towel and sprinkle with fine powder, or if you have a basket to try, you can use this (see tips below). Dip the dough back into your work surface and knead quickly to remove air bubbles. Shape the dough into a smooth ball and sprinkle it with flour.

Place dough, seam side down, in a bowl or proofing basket, cover loosely, and let stand at room temperature until almost doubled in volume. The time it takes for the bread to rise will vary depending on the strength of the starter dough and the temperature of the room, between 4-8 hours. The best indicators are your eyes, so don’t worry too much about the time spent here. You can also leave the bread overnight in the refrigerator. Remove it in the morning and let it continue to rise for another hour or two at room temperature. The slower the rise, the deeper the flavor you will achieve.

Place a large baking tray in the oven and heat it to 230C/210C fan/gas 8. Pour some water into the small baking tray and place the baking tray on the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, and then carefully place the baking powder onto the baking sheet.

Use a sharp knife to make a few slits on the cake if you like, then bake for 35-40 minutes until golden. It will make a hollow sound when tapped on the bottom. Cool on wire rack for 20 minutes before serving.

How to make Sourdough Bread


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