Homemade Sourdough Bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

8 A.M. - Prepare and Activate Your Starter

Step 2

To make one 800g loaf, add 40g of starter (straight from the fridge is fine) to a tall jug with measurements. Or use a tall container with an elastic band to mark where the starter reaches. This is so that you can see the starter rise.

Step 3

Next, add 40ml of warm filtered water. Add 40g of Organic Strong White Bread Flour and mix well.

Step 4

Cover with breathable linen or a loose lid and leave in a warm spot (around 24°C/75°F) for 6 hours.

Step 5

🥖 🥖 To make 2 x 800g loaves, double the quantities: 80g starter, 80ml warm filtered water and 80g of Strong White Bread Flour.

Step 6

2 P.M. (6 hours later) - Begin Making Your Bread

Step 7

To make one loaf, add 360ml of filtered warm water to a large stoneware bowl - NB: If you are making 2 x 800g loaves, you will need a heavy stoneware bowl with a diameter of 30cm and a capacity of 5 litres.

Step 8

Next, add 100g of your activated starter - it should float in the water.

Step 9

Mix the starter into the water with a Danish whisk.

Step 10

Then add 425g of Organic Strong White Flour, 75g of Organic Wholemeal Spelt Flour and 10g of Maldon Sea Salt Flakes.

Step 11

Combine, ideally with a Danish whisk, into a shaggy dough. Cover the bowl with an elasticated fabric food cover and leave in a warm area (around 24°C/75°F) for 30 minutes.

Step 12

🥖🥖 Remember to double the quantities if making 2 x loaves.

Step 13

2:30 P.M. - Stretch and Fold

Step 14

With a clean, wet hand, lift the side of the dough, pull upwards and back into the centre, turn the bowl and repeat.

Step 15

Lift with one hand, turn the bowl with the other until you have stretched all around the dough. This activates and strengthens the gluten. Replace the fabric food cover onto the bowl and leave to rest for 60 to 90 minutes.