Forget supermarket-bought bread, bake your own artisan-inspired loaves with this easy sourdough recipe. Real flavour, chewy and slowly fermented so it’s much easier to digest. Wonderful for those with gluten sensitivity.
For this recipe you’ll need a ‘starter’, either buy ready-made or use our sourdough starter recipe here.
375g strong white flour, plus extra for dusting
250g sourdough ‘starter’
1 ½ tsp salt
150 - 175ml tepid water
- In your stand mixer bowl, combine the flour, starter and salt; add the water, a little at a time, and mix using the dough attachment until you’ve formed a soft dough
- Coat a chopping board or work surface with olive oil; place the dough on top and knead for 10 – 15 minutes, or until the dough is smooth and springy
- Place the dough into a lightly oiled bowl and cover; leave to rise in a warm spot for 5 hours, or until doubled in size
- On a floured surface, knead the dough until it’s smooth; roll into a ball and dust with flour
- Flour a large bowl and place the dough inside; leave to rise for another 2 - 3 hours
- Preheat the oven to 220°C and half fill a baking dish with water; place on the bottom oven shelf to steam
- Line a baking tray with butter and place the risen dough on top; place the baking tray on the top oven shelf, above the tray filled with water; bake for 30 minutes
- Lower the oven temperature to 200°C and cook for another 15 minutes or until a good crust forms
- Take the bread from the oven, allow to cool then tuck in