THE SOURDOUGH LOAF
How’s your sourdough journey going?! Our starter is ready, and we've been busy baking. Here’s a simple sourdough recipe perfect for beginners (inspired by bakewithjack, with a few tweaks!).
The timings might seem overwhelming at first, but once you break it down, it's manageable. It took a few attempts to get it right—some of my loaves were flat due to underproofing—but keep going! Each bake is a learning experience, and now that you have your starter, you can keep creating more loaves. No fancy equipment? No problem! I’ve listed alternative tools I used below. Happy baking! 🍞✨
As beginners, we’ve also included below our favourite sourdough instagrammers to keep you inspired and progressing in your sourdough creations.
Beginners Sourdough Loaf Recipe (makes x1 loaf)
Equipment
Proofing Dish
Scraper
Measuring scales
Banneton Basket ( I used a bowl with a tea towel in dusted with flour)
A Deep Tray
A Baking Stone ( I used a Cast iron Skillet)
Water spray
Ingredients
100g Excited sourdough starter
450g Strong white bread flour
310g Room temperature water
8g Salt
Quick Timings Guide
Day 1
Feed up your starter in the evening
Day 2
Mix your Dough, 30 minute rest
1st Fold (12 folds), 2 hours rest
2nd Fold (6 folds), 2 hours rest
3rd Fold (6 folds), 1 hour rest
Preshape, 1 hour rest
Final shape, into basket, refrigerate
Day 3
Bake
Day 1 - Feeding your starter
The day before you want to make your dough, you’ll need to feed up your starter. Add 25g organic wholemeal rye flour and 25g water (35 degrees temp) to your starter. Leave this on your kitchen side at room temperature overnight or for 8-12 hours and it will bubble and increase in volume.
Day 2 - Making your dough
1. Take 100g of your starter out of the pot and put in in a large bowl, save the rest in a pot in the fridge for next time. Add the water flour and salt and mix it together into a dough. Mix for a minute or so to make sure everything is combined. Let this mixture rest and soak for 30 minutes.
First Fold
2. Spray the work surface with water, and the top of your dough. Turn the dough out onto the wet surface upside down. Work around the dough pinching a piece with your finger and thumb, stretching it out and folding it back over the dough making a ball. Do around 12 folds. Roll the dough back over, smooth side up, return it to the bowl, spray the top with water, cover with a clean cloth and leave to rest for 2 hours at room temperature.
Second Fold
3. After the dough has rested it should have puffed up slightly already. Spray the table and dough again with water. Turn the dough out and reshape into a ball. 6 stretches and folds thus time, roll the dough over with the smooth side on top and tuck everything underneath with your hands. Return the dough to the bowl for a further 2 hours.
Third Fold
4. After the dough has rested for this second time there should be clear signs of the dough rising, Stretch and fold the dough once more exactly like the last time, and return the dough to the bowl to rest for 1 hour.
Pre-shape
5. This time after resting it’s time to pre-shape the dough. Dust your surface with flour, turn out your dough upside down onto the surface. Shape the dough into a ball quite tight without tearing it. Rest on the side for 1 hour covered with a cloth.
Final Shape
6. In the final shaping the aim is to create a tight structure. Dust your work surface with a little flour and turn the dough upside down onto a lightly dusted surface. Let it relax into a circle. Pick up the side edges one by one, stretching out very slightly and folding over the dough, one over the top of the other. Roll the dough from the top edge towards you into a sausage and stick it onto the sticky patch closest to you, pinching the seam to stick in place. When you are done, dust it well with a wholemeal flour. Line a colander or bowl with a cloth and dust it well with flour. Place the dough in the basket upside down (seam side up).
Final Rest
7. `Rest your dough on the kitchen side uncovered to prove nice and slowly overnight.
Day 3 - The Bake
1.When you are ready to bake, your dough should show clear signs of inflation, don’t expect huge growth but certainly it should have plumped up. Preheat the oven to 230°C fan/456°F/gas mark 8 with a baking stone ( I used a cast iron skillet) on the middle shelf and a deep tray on the bottom. Boil the kettle.
2. Turn out the loaf out onto a floured wooden board (I used a wooden pizza paddle) and make a cut in the top with a grignette/knife and slide it onto the baking stone. Pour the hot water from the kettle into the bottom tray to create steam and shut the door.
3. Bake for 15 minutes, then turn down the heat to 190°C fan/374°F/gas mark 5 and bake for a further 20-25 minutes.
4. Allow to cool completely on a wire rack before slicing.
Sourdough Instagram heroes to follow…
For the science and health benefits: Gut Health Doctor
@Theguthealthdoctor is the instagram of Dr. Megan Rossi, a renowned expert in gut health and a registered dietitian with a PhD in gut health. Known for her evidence-based approach, she shares practical advice, recipes, and insights on improving digestive health and overall well-being.
She shares valuable tips on incorporating sourdough into your diet to support digestive health, offering practical advice on making a sourdough starter, baking techniques, and recipes that maximize gut-friendly nutrients.
For the beginners and recipes: Little Spoon Farm
@littlespoonfarmblog is the instagram handle of Little Spoon Farm, a blog dedicated to homestyle cooking, baking, and simple living. With a focus on sourdough bread, comfort foods, and homestead recipes, @littlespoonfarmblog offers a treasure trove of easy-to-follow tutorials, mouthwatering photos, and practical tips. You’ll be treated to a blend of classic and creative sourdough recipes, all aimed at bringing the joy of homemade food to every kitchen.
For the tips and tricks: Rosehill Sourdough
Known for stunning photography and detailed tutorials, @rosehillsourdough offers a wealth of knowledge for both novice and experienced bakers. From mastering the perfect crust to experimenting with unique flavors, their posts inspire and educate followers on the joys and intricacies of sourdough baking. Follow @rosehillsourdough for daily inspiration and to elevate your bread-making skills!