Photograph of my , from my most recent book Food For Thought, taken by Laura Edwards reproduced with Kind permission from Kyle Books.
The Club is where weteach you how to make our amazing healthy bread. It is the part of The School where we share our recipes, tutorials, tips, lessons and support you so that you can learn how to make where ever you are as part of a community.
I am often asked for a basic recipe, and for the cost of making a boule – it can cost as little as 20p – but in so many ways I am somehow reluctant to give a recipe because a recipe in itself really does not guarantee a good loaf.
Whole Wheat Sourdough Bread
There are many variables that affect a good bread, from the kind of flour, to the amount it is handled, to the weather on the day. These are things that I cannot account for in a recipe.
The Club is where weteach you how to make our amazing bread. It is the part of The School where we share our recipes, tutorials, tips, lessons and support you so that you can learn how to make where ever you are.
There are many basic recipe posts online, some good and some not so good, but baking a beautiful loaf is about more than just the practical external factors. To make a really great you need the ability to judge the dough; to know it, understand it, feel it and instinctively correct or modify your technique on any given day. This takes practice, time, understanding and patience. The ability to judge these factors and allow for them is one of the things we teach on our courses.But more than that I teach people to understand . Once you understand then you will always bake a great loaf.
Easy Sourdough Bread Recipe
That said, nothing gets you off to a better start at the weekend that a warm crusty loaf fresh from the oven and there are many bakers who read this site too far away to attend a course. So this is my basic recipe; it is based on the French country Pain de Levain that I grew up baking in the village bakery in the South of France, and is timed so as to be ready to take out of the oven on a Saturday morning to bake.
A traditionally French shaped boule. Allow yourself about 4 hours for the dough to be mixed, folded and shaped ready to place in the coldest part of the fridge to prove overnight.
(If you are new to bread making, you can, instead of shaping the dough and putting it into a banneton, grease a 2lb bread tin liberally with butter, let the dough rise in it overnight in the fridge and then bake as per the recipe instructions below.)
Wholemeal Sourdough Loaf — Bake With Jack
In a large bowl, whisk your water and starter and mix well. Add all the flour and mix until all the ingredients come together into a large ball.
Cover with a clean damp cloth and let the dough rest on the side in the kitchen for between 30 minutes and 2 hours – this what bakers call Autolyse
Add the salt mixed with the water and dimple your fingers into the dough to allow the salty water and salt to distribute evenly throughout the dough. Leave for 10 minutes.
Starter Free Sourdough Recipe
Next, lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat 3 times at 30 minute intervals, with a final 15-minute rest at the end.
Shape the dough lightly into a ball then place into a round banneton dusted with flour (If you don’t have a banneton then use a clean tea towel dusted with flour inside a colander). Dust the top with flour, then cover with a damp tea-towel.
Leave your dough to one side until it is 50% bigger then transfer to the fridge, and leave to prove there for 8 – 12 hours.
Homemade Sourdough Bread, Step By Step
The next morning, preheat your oven to 220 °C for at least 30 minutes before you are ready to bake. Place your cloche or baking stone in the oven and a large pan of boiling water underneath (or use a Dutch oven). The hydration helps form a beautiful crust.
Once the oven is up to full heat, carefully remove the baking stone from the oven, taking care not to burn yourself dust with a fine layer of semolina, which stops the bread sticking, then put your dough onto the baking stone and slash the top with your blade. This decides where the bread will tear as it rises. Bake for one hour.
Turn the heat down to 180 °C (and remove the lid if you are using a Dutch oven) and bake for another 10 -15 minutes. You need to choose just how dark you like your crust, but I suggest that you bake until it is a dark brown – it tastes much better.
Organic Sourdough Small
Is really best left to cool completely before slicing, and is even better if left for a day to let the full flavour develop.
Note: if you don’t like a crunchy crust on your bread, simply wrap your bread in a clean tea towel whilst it is still warm.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
A Simple Sourdough Loaf
Vanessa Kimbell is the Course Director The School, a world-renowned centre of research & education in bread, the gut microbiome and the impact of bread on health based in Northamptonshire. She is currently working on her Doctorate and writing her 6th book and is a best selling international author.
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