Sourdough Bread Recipe : How To Make Sourdough Bread

Posted by thebakersdozen on August 1st, 2022

You must use a "starter" mixture for fermentation while making sourdough bread. Once you have the starter, you may retain it and use it anytime you need it. It takes around 5 days to produce else you can order it online. 


  • Strong unbleached white bread flour, 500g
  • Sourdough starter 300g
  • 2 teaspoons of brown sugar
  • 2 teaspoons of salt and flavourless oil for frying

Process :

In a bowl, combine the flour, sourdough starter, and 250ml water. Salt and sugar are added. When you reach the "light grey effect," turn the mixture out onto a surface and knead it for 10 minutes 

Place the dough in a dish that has been lightly greased, cover with a moist hand towel, and let rise for two and a half to three hours. It will take considerably longer and you won't see as much of a rise in the dough as you would with a typical, sourdough bread.

The dough should be spread out and knocked back. Divide the dough in half, then form each half into two sphere-shaped loaves. Using a couche cloth or heavily floured tea towel as a liner, place each loaf seam-side up in a bowl. If you don't use the fabric, the loaf will glue to the bottom of the bowl and you won't be able to turn it out. Allow to prove for an additional 2 12 hours.

Set the oven's temperature to 220°C.To generate steam, place a baking pan in the bottom of the oven with a few ice cubes or a little amount of cold water. The loaves should be flipped out onto a hot baking stone or baking tray.

Place the loaf in the oven after scoring the top of it twice or three times with a thin, sharp knife. Bake for 35 to 40 minutes, or until the loaves sound hollow when tapped on the base and a good crust has developed.

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