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Sourdough Bread

Prep Time 25 minutes
Cook Time 45 minutes
Proving Time 14 hours
Servings 1 loaf


  • 250 g starter
  • 375 g strong white flour
  • 150-200 ml water
  • 1 tsp salt


  • Mix the salt and 50ml of the water until the salt is dissolved. This will make it easier for the salt to mix throughout the bread.
  • In a bowl combine the starter, the strong white flour and the salt water mix.
  • Slowly add the water and mix to get a soft dough. Make sure not to add too much water.
  • Lightly oil a work surface and knead the dough for 15 minutes or until it is smooth and elastic.
  • Place the dough in a floured or oiled bowl and cover with cling film. Leave in a warm place for up to 5 hours until it has doubled in size.
  • Knead the dough until it is smooth, knocking the air out. Roll it into a ball.
  • Flour a baking tray and place your dough on top. Put more flour on top of the dough and cover with cling film.
  • After an hour place it in the fridge so it can prove overnight.
  • In the morning remove from the fridge and leave at room temperature for an hour.
  • Heat the oven to 210 Celsius and put the bread in.
  • Bake at 210 Celsius for 30 minutes and then for 15 minutes at 190 Celsius.
  • Remove from the oven and let cool on a wire rack.