Member recipe

Simple Sourdough Bread

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 hours Cook: 35 minutes Most of the time is spent waiting, active time is around 30 mins.

Skill level

Easy

Servings

1 medium, round loaf

A delicious, no-knead sourdough recipe, spread over 3 days. Perfect for work-week baking!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 85g sourdough starter
  • 10g salt
  • 250g water
  • 370g flour

Method

  1. DAY 1 - Prepare the starter. If your starter is in the fridge, remove it, discard half and feed it as usual. Leave it out in your kitchen until it's full of bubbles and doubled in size. This only takes 12h for me but it'll depend on how active your starter is. If you'd prefer to use levain, use the same weight as the starter.

  2. DAY 2 - Prepare the dough. In a large bowl, mix 10g of salt with 250g of lukewarm water until the salt has fully dissolved. Add 85g of starter and stir until any lumps have gone.

  3. Throw 370g of flour into the bowl and mix until there's no more visible dry flour (it'll be very wet at this stage). Cover the bowl with cling film and set aside for an hour.

  4. Grab the far side of your dough, pull it up and fold it over to the near side. Rotate the bowl 90 degrees and repeat until you've turned the bowl a full 360 degrees. Leave for 30 minutes. Repeat this process 4 more times. The dough will gradually get firmer and look much smoother.

  5. After the 5th set of folds, cover the bowl with cling film and set aside for an hour.

  6. Gently take the dough out of the bowl and place on a well-floured surface. Fold as before but this time, only fold into the center (not all the way from far side to near side), shaping the dough into a round. Once you've rotated the dough 360 degrees, flip the dough over so that the folds stay folded underneath. Rest, uncovered for 30 mins.

  7. Transfer the dough to a proofing basket, top down (folds up). Cover the proofing basket with a tea towel and place in the fridge. Leave for at least 12 hours. I've got into the habit of doing this on a work evening, so my dough goes into the fridge at 10pm and comes out the next day after work at 6pm (20 hours). Also worth noting, if you don't have a proper proofing basket you can use any old colander, lined with a well-floured tea towel!

  8. DAY 3 - Bake. Heat the oven to 260°C. If you have a Dutch oven (I use a glass Pyrex casserole dish), put that in the oven to heat up. If you don't have a Dutch oven, place a half-full tray of water at the bottom of the oven.

  9. Place the dough in the Dutch oven OR on a baking sheet and cook for 20 mins. After 20 mins lower the temperature of the oven to 230°C and cook for a further 10 mins. After this, remove the lid of the Dutch oven OR remove the tray of water and cook for a further 15 mins.

  10. Remove the loaf from the oven, place on a cooling rack and allow to cool for as long as your patience lasts :)

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
tommogs's picture
tommogs
14th May, 2016
If you're using sea salt 8 grams is plenty.