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Sourdough

The perfect sourdough recipe. It requires a lot of love and attention, but the end results are utterly delicious, even for the most inexperienced bakers.

Ingredients

Sourdough Starter:

  • 50g strong white flour
  • 50g wholemeal flour
  • 100ml warm water

Ingredients:

  • 100g sourdough starter
  • 400ml warm water
  • 300g Strong White Flour
  • 100g wholemeal flour
  • 1 tbsp Chia seeds
  • 1 tbsp Flax seeds
  • 2 tbsp salt
  • ½ tbsp extra virgin olive oil
Method

Method

  1. First make the sourdough starter - this will take 7-10 days. Whisk 50g of the strong white flour and 50g of the wholemeal flour with 100ml warm water until smooth. Transfer to a jar and leave the lid ajar for 1 hour in a warm place, then close the lid and set aside for 24 hours. Each day you will need to feed the starter. Every morning, tip away half the original starter, add 25g of strong white flour and 25g of wholemeal flour with 50ml warm water, and stir well. After a few days the starter will start to bubble on the surface and it will feel airy when you are feeding it, it will also have yeasty smell. Depending on how long it takes for the bubbles to form keep feeding until day 7-10. Then it will be ready to be used.

  2. To make the dough start by mixing the sourdough starter in warm water and mix until the water looks cloudy.

  3. Combine the starter mixture in a large mixing bowl with the strong white flour, wholemeal flour and salt. Stir well with a wooden spoon, and then use your hands to form the dough, if the mixture is a little dry here you can add more warm water.

  4. Cover the mixing bowl with a damp kitchen towel and set aside for 15 minutes.

  5. Uncover to stretch and fold the dough. With wet hands slide your fingers down the edges and fold the dough into the middle, turning the bowl as you go. Make two full turns of the bowl remember to keep wetting your hands if they get sticky.

  6. Cover and with a damp kitchen towel and set aside for 15 minutes.

  7. Repeat a second stretch and fold.

  8. Cover with a damp kitchen towel and set aside on your kitchen worktop to prove overnight (8-10 hours).

  9. Once proved the dough will have doubled in size, be slightly domed shaped and spring back to the touch. If the dough feels hard and doesn’t spring back then it will need proving a little longer. If the dough is too soft and leaves an indent mark when you touch it, it is over proved. If overporved, place in the fridge to firm up for 30 minutes.

  10. Line a separate medium size bowl with baking paper.

  11. Once the dough has proved it’s onto the second stretch. With wet hands slide your fingers down the edges and lift the dough from the middle and let it hang from your hands while it stretches, place the dough back in the bowl folding it on top of itself. Turn the bowl and repeat. You should wet your hands with warm water in between stretches to avoid sticking.

  12. After the second stretch lift the dough into the bowl which is lined with the baking paper.

  13. Dust the dough with extra white flour and sprinkle the chia seeds and flax seeds on the top for a few extra plant points 😉

  14. Put the dough in the fridge for 1 hour.

  15. Place a large ovenproof casserole dish in the oven and preheat the oven at 250 degree C for 1 hour whilst the dough is in the fridge.

  16. Take the dough out of the fridge and oil a knife with extra virgin olive oil. Score the bread as desired.

  17. Carefully take the heated casserole dish out of the oven, lift the dough by holding onto the baking paper and place it in the dish.

  18. Bake the dough in the oven for 22 minutes with a lid on the dish and then remove the lid and bake for a further 15 minutes.

  19. Allow the dough to cool slightly then removed from the dish and baking paper.

  20. Slice with a bread knife and enjoy.

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