Thursday, November 28, 2013

Sour Dough

Last week I shared my sour dough starter recipe with you, so today I thought I would share my favourite sour dough recipe with you so you can make your own amazing loaves. It took me awhile to get my loaves just right but no one around here complained with hot bread coming out of the oven all the time. Enjoy!
What you'll need:
325g Bread flour 
275g Water
1 tsp Salt
Semolina, optional
Extra flour.
What to do:
1. In a large bowl combine flour, starter, water and salt until just mixed together.
2. Cover with cling wrap and leave overnight for at least 8 but preferably 12 hours.
3. Place a generous amount of flour on your kitchen bench. Scoop dough out onto the flour then sprinkle generously with more flour. Gently fold the edges from the outside in, to form a round loaf.
4. Place more flour on a clean tea towel. Place loaf with the rough top side down. Sprinkle with semolina, if using, or more flour. Cover.
5. Place a large oven proof dish with a lid in the oven. Preheat oven and the pan to the highest setting for at least 1/2 hour.
6. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina, if using in the base of the pan. Gently place loaf in the pan inverted so that the rougher surface is now on top. Don’t worry about smoothing it out or having it centered – it will work itself out in the oven.
7. Pop the lid back on and bake for 30 minutes.
8. Remove the lid and turn the oven down to 200C bake for a further 15 minutes until the loaf is deep brown.
9. Cool on a wire rack uncovered (Ha! Who am I kidding, Hot bread is the bomb!)


  1. Hot bread is so good...and hot sour dough is the best!

  2. Hi Holli!

    I'm still having a bit of trouble with my loaf being quite wet. At step 4, you say to cover your loaf in the teatowel. For how long do you keep it wrapped in the towel?

    Thanks and sorry for the questions!


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