Sourdough Bread Recipe

As everyone, when the Coronavirus lockdown started, I followed the trend and started making bread. I’ve been baking a sourdough bread almost every weekend for more than a year. One of the main reasons I chose to make sourdough bread is that it doesn’t need any yeast. This blog post is to share my sourdough bread recipe.

Sourdough Bread
Sourdough Bread


  • 510g plain flour
  • 90g wholemeal flour
  • 420ml water
  • 150g sourdough starter
  • 18g sea salt


  1. Mix 2 kinds of flour and the water and leave for 20 minutes to autolyse
  2. Add the sourdough starter and the sea salt to the mixture and knead until it can be stretched without breaking
  3. Prove for 2-3 hours in room temperature or 8-12 hours in the fridge
  4. Shape the dough by folding and then rounding and tightening
  5. Prove for another 3 hours in room temperature or 8-12 hours in the fridge
  6. Heat the oven to 230ºC / 210ºC fan. If your oven doesn’t have steam, add a small tray of water at the bottom to make steam to help bread to rise
  7. Score the bread and put into the oven to bake 35-45 minutes. After 15 minutes remove the tray of water if added for steam.


Recommended tools

I received all these in a gift set: Bread Making Kit – AtHomeBaking – Amazon

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