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Bread

Crusty white sourdough bread

Crusty white sourdough bread

A good recipe for beginners, this will produce a nice crusty loaf.

{Ingredients:}480 g white flour
32 g wholemeal flour
325 g water
108 g starter
12 g salt

{Method:}Combine dry ingredients with water and starter at 20 C.
Knead the dough until firm and elastic, then cover and leave to rise in an oiled bowl until the dough has doubled in volume, around 2 hours at 20 C.
When the dough has risen, remove from bowl, punch down and fold. Allow to rise again (about 2 hours) then cut in half and shape into boules or batards. The bread can then be allowed to prove in a covered banetton at room temperature for a further two hours or tightly covered and proved overnight in a fridge to allow the flavour to develp fully.
Remove the dough from the fridge and turn it out onto a floured surface, score the dough and then bake in an oven preheated to 240 C for around 30 minutes. Remove when the core temperature has reached 95 C and cool on a rack.

Wholemeal sourdough bread

Wholemeal sourdough bread

Another easy recipe for beginners. This one uses a lot of starter which ensures a good rise and we have used it in a bread maker with excellent results (make sure to use a long programme)

{Ingredients:}190 g white flour
190 g wholemeal flour
240 g starter
200 g water
10 g salt

{Method:}Combine dry ingredients with water and starter at 20 C. If using a bread machine we recommend a long programme such as French bread. If doing it manually, knead the dough until firm and elastic, then cover and leave to rise in an oiled bowl until the dough has doubled in volume, around 2 hours at 20 C.
When the dough has risen, remove from bowl, punch down and fold. Allow to rise again (about 2 hours) then shape into boules or batards. The bread can then be allowed to prove in a covered banetton at room temperature for a further two hours or tightly covered and proved overnight in a fridge to allow the flavour to develop fully. Remove the dough from the fridge and turn it out onto a floured surface, score the dough and then bake in an oven preheated to 240 C for around 30 minutes. Remove when the core temperature has reached 95 C and cool on a rack.

White baguettes

White baguettes

Everyone loves baguettes and they are simple enough to make using a sourdough starter. Getting them evenly shaped so that they are long and thin takes a bit of practice however!

{Ingredients:}300 g while flour
100 g starter
200 g water
5 g sea salt

{Method:}Combine the dry ingredients with the water and starter. Knead the dough until firm and elastic, then cover and leave to rise in an oiled bowl until the dough has doubled in volume, around 2 hours at 20 C.
When the dough has risen, remove from the bowl, punch down and fold. Allow to rise again for an hour then repeat the punch down and fold. You can either shape the dough now or retard in in a fridge overnight. Retarding the dough overnight will allow more flavour to develop. When you are ready to shape the dough, turn it out onto a floured surface and divide into two equal portions. Pre-shape the dough into logs and allow to rest for 10 to 15 minutes. After resting, shape the dough into baguettes of the desired length and allow to prove for 1 to 1 1/2. hours Score the dough with a lame and bake the baguettes for 30 minutes at 230 C.