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

Makes 2 small loaves

Oven temp 200°c / gas 6

Supported by

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.

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.