White sourdough loaf
- January 2016
- Makes 1 large loaf (about 20 slices)
- Hands-on time 50 min, oven time 30 min, plus rising, resting and 2½-6 hours (or overnight) proving
Baking the perfect homemade white sourdough loaf can be a challenge. Use our recipe to make your own starter and pre-ferment before using it to make your bread.
If you’re new to sourdough, make sure you check out our handy guide to making sourdough at home, which has all the tips and tricks you’ll ever need.
- Dairy-free recipes
- 0.4g fat (0.1g saturated)
- 2.9g protein
- 22.2g carbs (0.2g sugars)
- 1.1g fibre
- 0.7g salt
When scoring the dough, don’t press the knife down – gently pull it through the dough. The blade must be very sharp – bread razors are best (from bakerybits.co.uk or thebertinetkitchen.com, where you’ll also find proving baskets, linen and dough scrapers). Using a clean, elasticated shower cap is an easy way to cover bowls.
Freeze the baked loaf for up to 1 month, wrapped in cling film. Defrost, then warm in a low oven. Or slice before freezing, then toast frozen slices when needed.
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