Classic sourdough recipe
15th September 2020
September is all about the dough and we’re here to celebrate sourdough in all its glory. We asked our head chef for his perfect recipe. You’ll need a starter or mother dough for any good recipe. So, if you don’t know how to make one, here are some simple instructions. Remember, making good bread takes time and should be therapeutic. Don’t rush the rising times and always use the freshest ingredients you can source.
1. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough.
2. Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough form is smooth and elastic.
3. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
4. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
5. Tip the dough into a well-floured round proving basket and leave to rise for 4-8 hours.
6. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C. This is to create the steam needed for good sourdough.
7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C and bake for a further 15-20 minutes. Cool on a cooling rack.
8. Slice and serve with room temperature farmhouse butter and chutney for the perfect starter.
375g strong white flour, plus extra for dusting
250g sourdough starter
130-175ml tepid water
olive oil, for kneading