- A challenge
- June 2013
- Serves 8-10
- Takes 2 days to make, 30-40 minutes to cook, plus the starter
Baking your own homemade sourdough bread to serve as a side dish, or on its own, is hugely satisfying. Lucas Hollweg’s recipe shows you how.
Or discover our entire guide to making sourdough at home, with tips on how to perfect your starter.
- 6.4g (1g saturated)
- 277.4g (4.8g sugars)
Per 600g loaf
Many bakers like to use a pre-ferment to make their loaves. The idea is that you use a starter, with a little extra flour and water to develop and grow before using it in your bread dough. Using a pre-ferment gives the natural yeasts a bit of a boost, and also improves the flavour of the loaf.
If doubling the recipe to make 2 loaves, remove the second loaf from the fridge about an hour after the first and reheat the casserole and lid for 30 minutes at 250C/Fan 230C/Gas 9.5 before baking the second.
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