Easy sourdough

Easy sourdough bread

  • Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus overnight fermenting and rising
  • More effort
  • Makes 1 loaf (cuts into 10-12 slices)

Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress

  • Freezable
  • Vegetarian
Nutrition: per slice (12)
HighlightNutrientUnit
kcal172
low infat1g
saturates0g
carbs33g
sugars0g
fibre3g
protein6g
salt1.3g
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Ingredients

For the starter

For the main dough

Method

  • STEP 1

    To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.

  • STEP 2

    To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size – about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).

  • STEP 3

    Tip the dough onto a floured surface and gently shape into a round – you don’t want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.

  • STEP 4

    Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below – this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

RECIPE TIPS
DEVELOP THE FLAVOUR

The longer it takes a bread dough to rise, the more flavour it develops. For the best flavour and the slowest rise, leave the dough in the fridge – the cool temperature means that it will take longer for the yeast to work.

FOR REGULAR BAKERS

If you want to make this bread on a regular basis, keep back about 100ml of the starter and a small handful of the kneaded dough. Put the two together in a jar, keep it in the fridge and use as the base to your next starter and loaf. Repeat every time you make a loaf. The pre-fermented base to a new starter will give it even more of a sourdough flavour.

Goes well with

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    Rating: 4 out of 5.31 ratings
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