Back October 5, 2021

Make Your Own Sourdough Bread At Home

This week is Bread Week on The Great British Bake Off! And as a Sourdough-first company, we’d be remiss if we did not share our very own classic Sourdough recipe with our lovely subscribers & customers.

Bread-lovers, look no further. Here is our recipe for our White Country ’True Loaf’ Sourdough, as well as a recipe to make and maintain your own starter, and finally a recipe for a firm levain, to use in your Sourdough bread recipe. 

Equipment needed:

Ingredients:

STEP 1 – Making a Sourdough starter:

Day 1

In your container, mix together 25g of rye flour and 25g of water. It should have a grassy smell to it. Put the lid on and leave it on the kitchen counter for 24 hours.

Day 2

Add to your container 25g of rye flour and 25g of water and mix together. Put the lid on and leave it on the kitchen counter until the next day.

Day 3

Again, add 25g of rye flour and 25g of water to your container and mix together.

Day 4

Add another 25g of rye flour and 25g of water to your container and mix together.

After leaving it to rest for another day, you can either put your starter in the fridge or use it straight away to make your Firm Levain.

Maintaining your starter: Refresh your starter at least once a week with 50g rye flour & 50g warm water. Remember to discard most of the old starter, leaving but one tablespoon (10g) of the old starter in the new starter mixture.

STEP 2 – Making a Firm Levain:

Mix together in a bowl

Cover the bowl with cling film and leave it in the fridge for 22-24 hours.

STEP 3 – Mixing your bread dough:

Ingredients for 2 loaves:

Method:

In a large mixing bowl, mix the levain and water and the mix in the dry ingredients. Dough temperature should be around 26C.

Cover the bowl and leave to rest for 20-30 minutes

Add 60g water, mix and leave to rest for another 45 minutes.

STEP 4 – Bulk ferment your bread dough:

Bulk ferment for about 3 hours, aiming to give 3 sets of stretch & folds during the bulk.

1st fold: without taking the dough out of the bowl and using the fingertips from one hand, fold the dough into the centre of the bowl 12 times.

Cover & rest for 45 minutes. The dough should start to feel a bit more compact.

2nd fold: same method as above.

Cover & rest for 45 minutes. The dough should start to feel a bit more elastic.

3rd fold: same method as above.

Cover & rest for 45 minutes. The dough should now feel fluffy and elastic.

STEP 5 – Divide & pre-shape:

STEP 6 – Final shape

STEP 7 – Prove

Cover with cling film and place in the fridge for 10-14 hours.

STEP 8 – Score & Bake

Enjoy!