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Sourdough bread

Two loaves of sourdough bread, one cut to reveal inside. White background. Wooden surface.

This is a good recipe to get used to using a sourdough starter. It makes two loaves. See instructions on how to make a sourdough starter on the Making Bread Guide.

Equipment

  • Weighing scales
  • Measuring jug
  • Large mixing bowl
  • Cling film
  • 2 proving baskets
  • 2 Baking sheets
  • 2 clean tea cloths
  • Roasting tin

Preparation method

Day 1

  • Place the strong white bread flour, sourdough starter and water in a large mixing bowl and mix together thoroughly.
  • Cover tightly with clingfilm and leave at room temperature overnight. (This makes 320g of active stiff starter).

Day 2

  • Place the flours in a large mixing bowl, add the salt and stir thoroughly to combine.
  • Add the sourdough mixture made the day before and the water.
  • Using your hands bring everything together until combined.
  • Turn out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.  
  • Wash and dry the mixing bowl and lightly oil before placing the dough in it.  Cover with clingfilm and place in the fridge for between  12 and 24 hours.

Day 3

  • Uncover the dough.
  • In the bowl stretch the dough and fold in half, cover and rest for half an hour.
  • Repeat the stretch, fold and rest.
  • Take the dough out of the bowl and divide into two.
  • Shape the loaves into simple rounds, cover with the clean tea cloths and leave for 10 minutes.  
  • Heavily dust the proving baskets with flour.
  • Place the loaves in the proving baskets and leave to prove in the fridge overnight.

Day 4

  • Preheat the oven to 220C/425F/gas 7 and place a roasting tin at the bottom.
  • Scatter the baking sheets with polenta.
  • Very carefully turn the loaves out onto the baking sheets (the top of the loaves in the proving basket are going to be the underside of the loaves on the baking trays so that the markings made by the proving basket are uppermost).
  • Use a razor blade to score the bread in a pattern of your choosing.
  • Pour water into the roasting tray and place the loaves on a shelf above it.
  • Bake for 30 minutes. Check that the loaves are baked by tapping the bottom which should sound hollow.
  • Remove from the oven and allow to cool to room temperature before slicing.

Note: I prefer to knead by hand, but you may prefer to use a dough hook attachment in a stand mixer. Just take off a couple of minutes from the recipe’s kneading time if you use one
For tips and advice see my guide on making bread.

20th century

Serves:
20
Prep Time 4 days
Cook Time 30 minutes
Total Time 4 days 30 minutes

Ingredients

For day 1

  • 160 g strong white bread flour
  • 80 g sourdough starter
  • 80 ml water

For day 2

  • 424 g spelt flour
  • 424 g strong white flour
  • 100 g rye flour
  • 320 g active stiff starter
  • 16 g salt
  • 720 g cold water

For day 4

  • Polenta or semolina

Nutrition

Nutrition Facts
Sourdough bread
Serving Size
 
67 g
Amount per Serving
Calories
208
Percent of Daily Value*
Fat
 
0.7
g
1
%
Sodium
 
314
mg
14
%
Potassium
 
76
mg
2
%
Carbohydrates
 
41
g
14
%
Fiber
 
5.1
g
21
%
Sugar
 
0.1
g
0
%
Protein
 
8.7
g
17
%
Calcium
 
11
mg
1
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Bread

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish