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Classic Sourdough

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.

Classic Sourdough 1


375g strong white flour, plus extra for dusting
250g sourdough ‘starter’
1 ½ tsp salt
150 - 175ml tepid water
Olive oil


  1. 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
  2. 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
  3. 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
  4. On a floured surface, knead the dough until it’s smooth; roll into a ball and dust with flour
  5. Flour a large bowl and place the dough inside; leave to rise for another 2 - 3 hours
  6. Preheat the oven to 220°C and half fill a baking dish with water; place on the bottom oven shelf to steam
  7. 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
  8. Lower the oven temperature to 200°C and cook for another 15 minutes or until a good crust forms
  9. Take the bread from the oven, allow to cool then tuck in

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