Sourdough loaf

Makes 1 loaf or 3 baguettes

Prep time – 2 days | cooking time – 30 minutes



  • 900g strong white bread flour
  • 300g sourdough starter
  • 60g salt
  • 400ml tepid water
  • 60ml olive oil


  • Place the sourdough starter, 300ml of tepid water and 600g of strong white bread flour, half the olive oil and salt into a large bowl or a mixer with a dough hook and kneed for five minutes, the dough should be fairly sticky, lightly grease a bowl with the remaining olive oil add the dough, cover with cling film and leave to prove, room temperature for 5 hours or in the fridge overnight
  • Once the dough has proved, return to the bowl or mixer, add the remaining flour and water and kneed for 10 minutes, return to the bowl, cover with cling film and allow to prove for another 2 hours in a warm place
  • Preheat the oven to 230 degrees
  • Line a baking sheet if making a loaf or if making baguettes prepare the baguette tins
  • Remove the dough from the bowl, knockback for 2 minutes and shape into a loaf, dust with semolina, cover with a damp cloth and allow to prove for a further hour
  • Place a small ramekin of water into the bottom of the oven, this will assist the loaf to rise
  • Once risen slash the top with a sharp knife and bake in the oven for approximately 30 minutes


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