This is my go-to sourdough recipe. The one sourdough loaf I make at least once a week without fail. It’s predominantly a white wheat sourdough, with some wholewheat flour to add flavour and texture.
The recipe is unapologetically skeletal, intended for those with some bread baking experience. (Need a refresher on how to tell when your dough has been kneaded ‘enough’, when the first rise is ‘done’, how to shape free-form loaves, prep a banneton and more? Check out the Baker & Loaf range of classes. [/End Sales Pitch])
150g refreshed white wheat starter (instructions on refreshing here)
125g strong white wheat flour
50g whole wheat flour
85g teipd-to-warm water
- Weigh out all ingredients in a large bowl. Mix well.
- Knead dough until gluten is well developed.
- Leave to rise in a covered bowl, in a warm place (around or above 20°C / 68°F) .
- When dough has risen to roughly one-and-a-half times its original size, turn out onto a lightly floured surface and shape.
- Leave to prove until dough is again roughly one-and-a-half times its original size.
- At least 30 mins before baking, preheat your oven to 250°C / 480°F.
- Place bread in oven, turn oven down to 240°C / 460°F. Bake until done (roughly 25 minutes).
- Cool on a wire rack.