The best places to eat, stay, shop and visit in the South West

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
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

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.
Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Most popular recipes
FOOD Lifestyle - newsletter
FOOD Lifestyle - newsletter
  • 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.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.