Mix together the sourdough starter ingredients. Place in
an airtight container and leave overnight to ferment.
Place the flour in a large bowl then add the salt, yeast and
sugar. Add 100ml of the sourdough starter. Use your hands
to mix together and add the water a little at a time until
a ball of dough is formed.
Transfer the dough to a lightly floured surface and knead until
smooth and easy to handle. It should take around 10 minutes.
Return the dough to the bowl, cover and leave to prove in
a warm place for 30-40 minutes until doubled in size.
Place the dough back onto the fl oured surface and knead
for a minute or two.
Shape your loaf, place on a lightly fl oured tea towel
and leave to prove for 30-40 minutes.
Place a baking tray onto the bottom shelf of a 200°C/400°F
oven for approx. 15 minutes then carefully transfer the
dough to the hot baking tray.
Return the baking tray to the oven. Place 100ml of cold water
into an ovenproof bowl and put into the bottom of the oven
– this will create steam which will help develop the crust and
improve the loaf. Bake for approx. 30 minutes until golden.
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