White sourdough bread

This simple sourdough recipe is perfect for beginners
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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

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  • You will need
  • Method
  • Water 370g, tepid
  • Starter 140g (pick up at your local artisan bakery)
  • Strong white bread flour 530g
  • Fine sea salt 13g
  1. Mix together the water and starter.
  2. Add the flour and salt and combine.
  3. 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.
  4. 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.
  5. 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.
  6. Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours.
  7. 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

  1. Mix together the water and starter.
  2. Add the flour and salt and combine.
  3. 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.
  4. 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.
  5. 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.
  6. Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours.
  7. 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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'Spray cold water over the dough before placing in the oven for a snappier crust,' says Jon

Supported by
Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth

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