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Sourdough – Part II

You made the starter with us last week right?

What’s next? Another sourdough loaf of course! This time its the simplest one of all - plain white flour. You’ll be amazed at the deep and complex flavours you can get from such simple, humble ingredients.


400g Strong white flour
200g Sourdough starter
240g Tap water
10g Sea salt

Some more recipes for you to enjoy


  1. Weigh out 200g of sourdough starter into the bowl of the stand mixer. Add in the flour and salt, mix together briefly and then add in the water.
  2. 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.
  3. 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).
  4. 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.
  5. Place a steel baking tray in the oven and preheat to 240℃ at least 40mins before you need to bake.
  6. 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.
  7. After baking, remove from the oven and allow to cool for a good 2-hours. Slice and enjoy this most wonderful bread.

Watch us make this on YouTube


Download the recipe as a PDF.

Sourdough – Part II×
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Sourdough – Part II