Water 370g, tepid Starter 140g (pick up at your local artisan bakery) Strong white bread flour 530g Fine sea salt 13g

Mix together the water and starter. Add the flour and salt and combine. Turn the dough out onto a table and begin to knead. Continue for around 5-10 minutes before returning the dough to a lightly oiled bowl. After about 1 hour, fold the dough over itself by a third and repeat from all sides. Repeat this every hour for the next 2-3 hours. Once the dough has doubled in size, cut into 2 equal pieces. Roll each piece into a ball and allow to rest for 20-30 minutes. Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours. Preheat the oven to 200°c / gas 6. Turn the shaped loaves onto a baking tray and score with a sharp knife along the top. Bake for approximately 30-35 minutes. When ready they will have a distinct hollow sound when tapped on the bottom.

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Baking

White sourdough bread

This simple sourdough recipe is perfect for beginners

Jon Denley, chef manager at Column Bakehouse in Plymouth, shares his white sourdough bread recipe

www.columnbakehouse.org

Makes 2 small loaves

Oven temp 200°c / gas 6

You will need

Water 370g, tepid
Starter 140g (pick up at your local artisan bakery)
Strong white bread flour 530g
Fine sea salt 13g

Method

Mix together the water and starter.
Add the flour and salt and combine.
Turn the dough out onto a table and begin to knead. Continue for around 5-10 minutes before returning the dough to a lightly oiled bowl.
After about 1 hour, fold the dough over itself by a third and repeat from all sides. Repeat this every hour for the next 2-3 hours.
Once the dough has doubled in size, cut into 2 equal pieces. Roll each piece into a ball and allow to rest for 20-30 minutes.
Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours.
Preheat the oven to 200°c / gas 6. Turn the shaped loaves onto a baking tray and score with a sharp knife along the top. Bake for approximately 30-35 minutes. When ready they will have a distinct hollow sound when tapped on the bottom.

You will need

Water 370g, tepid
Starter 140g (pick up at your local artisan bakery)
Strong white bread flour 530g
Fine sea salt 13g

Method

Mix together the water and starter.
Add the flour and salt and combine.
Turn the dough out onto a table and begin to knead. Continue for around 5-10 minutes before returning the dough to a lightly oiled bowl.
After about 1 hour, fold the dough over itself by a third and repeat from all sides. Repeat this every hour for the next 2-3 hours.
Once the dough has doubled in size, cut into 2 equal pieces. Roll each piece into a ball and allow to rest for 20-30 minutes.
Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours.
Preheat the oven to 200°c / gas 6. Turn the shaped loaves onto a baking tray and score with a sharp knife along the top. Bake for approximately 30-35 minutes. When ready they will have a distinct hollow sound when tapped on the bottom.