Easy Sourdough Bread
Ingredients
160 g Wholemeal flour
340 g Strong white bread flour
150 g Active sourdough starter
10 g Salt
350 g Water about 20 °C
Olive oil
Instructions
- Combine the wholemeal flour, strong white flour, salt, and water in a mixer fitted with a dough hook. Mix for about 10 minutes until a rough dough forms.
- Add the sourdough starter to the dough and mix for another 5 minutes, or until the starter is fully incorporated and the dough looks smooth.
- Place the dough into a lightly oiled bowl, cover, and let it ferment overnight. In the Winter: ~12 hours // in the Summer: ~8 hours
- Turn the dough out onto a lightly floured surface. Gently fold the edges inward to create surface tension and shape it into a round. Let it rest and proof for 40 minutes.
- Place a Dutch oven inside your oven and preheat to 230 °C.
- Place the dough on parchment paper and score it. Then carefully lift it into the preheated Dutch oven.
- Add a splash of water to the lid so it creates steam when covered.
- Bake for 30 minutes with the lid on.
- Then remove the lid and bake 20 minutes more until deep golden.
- Let the bread cool completely on a rack before slicing.
Notes
FAQs
What exactly is sourdough bread?
Sourdough bread is made using a natural starter of flour and water instead of commercial yeast. The wild yeast and bacteria in the starter help the dough rise and give sourdough its signature tangy flavour.
Do I need a mature starter to make sourdough?
Yes. Your starter should be active, bubbly, and rising reliably before you use it. This usually takes 5–7 days if you’re making a new starter at home.
Why isn’t my sourdough rising properly?
Common causes include an inactive starter, under-fermentation, cold room temperatures, or too much wholegrain flour. Make sure your starter doubles within 4–6 hours before baking.
How long should I ferment the dough?
Bulk fermentation typically takes 8–12 hours at room temperature, depending on warmth. The dough should look airy and feel puffy but not collapse.
Do I need a Dutch oven to bake sourdough?
It helps tremendously. A Dutch oven traps steam, creating a crisp crust and great oven spring. If you don’t have one, you can use a preheated tray of boiling water in the oven to create steam.
Can I use wholemeal flour for sourdough?
Yes, but wholemeal flour ferments faster and can make the loaf denser. Many bakers use a mix of strong white bread flour and wholemeal for better structure.
Why is my sourdough dense or gummy?
This usually means the dough was under-proved or the crumb is too moist. Allow more fermentation time, ensure the starter is fully active, and let the bread cool completely before slicing.
How do I get a more open crumb (bigger holes)?
Use strong white bread flour, handle the dough gently, build strength through stretching and folding, and avoid over-flouring the surface.
How sour will my sourdough taste?
The flavour depends on fermentation time. A longer, cooler rise produces a tangier taste, while shorter, warmer ferments create a milder loaf.
Can I make sourdough bread without kneading?
Yes. Many sourdough recipes rely on stretching and folding instead of traditional kneading to build gluten strength.
How should I store sourdough bread?
Keep it at room temperature in a bread bag or wrapped in a clean tea towel. Avoid the fridge, which dries bread out. You can freeze sliced sourdough for easy toasting.
Can I use my sourdough starter straight from the fridge?
It’s best to feed it and wait until it’s active and bubbly before baking. A cold, unfed starter may not rise the dough properly.
Why does the crust turn too hard?
Over-baking, insufficient steam, or too much flour on the dough can result in a very hard crust. Try adding steam during baking and reducing the baking time slightly.
Is sourdough healthier than regular bread?
Many people find sourdough easier to digest due to the long fermentation process, which breaks down gluten and phytic acid. It also usually has fewer additives than shop-bought bread.
Best bread I have ever tasted in the UK – even better than the best bakeries I’ve been in! And I am French so surely that counts for something when it comes to bread haha 😉