How to make the King of Breads - at home! Yes, you can make this at home! Sourdough has, frankly, a bit of a reputation for being tricky to make at home. If you follow along with our latest video we’ll show you, step-by-step, how easy it is to make an amazing Rye and Wholemeal Sourdough loaf that will amaze you and your family.
Ingredients
To make a sourdough starter
Day 1: 20g Rye flour, 20g Water, 5g Clear honey
Day 2: All of the previous day’s mixture, 40g Rye flour, 40g Water, 5g Clear honey
Day 3: All of the previous day’s mixture, 80g Rye flour, 80g Water
Day 4: All of the previous day’s mixture, 100g Strong white flour, 100g Water
Day 5: About half of the previous day’s mixture, 100g Strong white flour, 100g Water
To make the sourdough loaf
200g Sourdough starter
350g Strong white flour
100g Wholemeal flour
50g Dark rye flour
300g Tap water
12g Sea salt
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Method
To make the starter
Day 1: Add the flour, water and honey to a small bowl and mix into a thick paste. Cover with cling film, pierce a small hole in the film with a sharp knife and leave in a moderately warm place for 24-hours.
Day 2: Add the flour, water and honey to a small bowl and mix into a thick paste. Add in the mixture from the previous day and mix to fully combine. Cover with cling film, pierce a small hole in the film with a sharp knife and leave in a moderately warm place for 24-hours.
Day 3: Add the flour and water to a small bowl and mix into a thick paste. Add in the mixture from the previous days and mix to fully combine. Cover with cling film, pierce a small hole in the film with a sharp knife and leave in a moderately warm place for 24-hours.
Day 4: Add the flour and water to a bowl and mix into a thick paste. Add in the mixture from the previous days and mix to fully combine. Cover with cling film, pierce a small hole in the film with a sharp knife and leave in a moderately warm place for 24-hours.
Day 5: Add the flour and water to a bowl and mix into a thick paste. Add in about half of the mixture from the previous days and mix to fully combine. Cover with cling film, pierce a small hole in the film with a sharp knife and leave in a moderately warm place for 24-hours.
To make the sourdough loaf
- Weigh out 200g of sourdough starter into the bowl of the stand mixer. Add in all of the flours, the salt, mix together briefly and add in the water.
- Mix on a slow speed in the stand mixer, using a dough hook, until the dough comes together and then increase the speed to medium-fast and knead for 9-minutes.
- Turn out the dough on to an oiled surface (it will be very sticky). Use a scraper to shape the dough into a tight ball and place it in a lightly oiled bowl, cover with clingfilm, and leave to prove in a moderately cool room for 8-12 hours (overnight).
- Once the dough has completed it’s first prove, and has at least doubled in size, turn it out onto a lightly floured surface and, again, shape into a tight ball. Line a banneton with some flour (we use rye flour) and place the dough, seam up, into the banneton. Cover with a linen cloth and leave to rise in a moderately warm room for 6-12 hours.
- Place a steel baking tray in the oven and preheat to 240℃ at least 40mins before you need to bake.
- Once the dough has risen to the top of the banneton, remove the steel tray from the oven and quickly flip the dough out of the banneton into the middle of the hot tray. Quickly slash the top of the loaf and place it in the hot oven. Hit it with steam using your preferred method and immediately turn the temperature down to 220℃. After 5-minutes, turn the temperature down to 200℃ and bake for a further 25-mins.
- After baking, remove from the oven and allow to cool for a good 2-hours. Slice and enjoy the King of Bread!
Watch us make this on YouTube
Recipe
Download the recipe as a PDF.
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