Sourdough Bread

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There are few finer things in life than a warm loaf of sourdough bread still from the oven, slathered in butter. And of course being the baker of said loaf is one of the most rewarding things ever.

In fact at the height of my sourdough making days (before the whole diabetes / low carb journey), looking after my starter and baking bread every few days was one of my favourite things to do.

Be warned: Baking sourdough is addictive!

makes: 1 loaf
takes: 24 hours
325g (11.5oz) bread flour, preferably unbleached
325g (11.5oz) water
150g (5oz) sourdough starter
1 teaspoon salt
semolina, optional

1. Combine flour, water, salt and starter in a bowl. Cover with cling wrap and leave for 8-14 hours.

2. Place a large cast iron pot with a lid in the oven. Preheat on the highest setting for at least 1/2 hour.

3. Place a generous amount of flour on your kitchen counter. Scoop dough onto the flour. Sprinkle generously with more flour. 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. Cover.

5. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina or flour in the base of the pan. Invert the loaf into the pan so that the rougher surface is now on top.

6. Pop the lid back on and bake for 30 minutes.

7. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown.

8. Cool on a wire rack uncovered.

prepare ahead?

You can par bake the loaf and freeze. Just bake loaf for 30 minutes with the lid on then cool the loaf on a rack and freeze. To reheat, preheat the oven to 200C (400F) and bake straight from the freezer on a baking tray for 20 minutes or until the loaf is deep golden brown.

variations for fun

short on time / no sourdough starter – make this yeasted loaf instead.

olive bread – deseed a large handful of your favourite olives and work into the dough when forming your loaf. Lovely with a little thyme as well.

walnut loaf – work a couple of handfuls of walnuts into the bread when you’re forming your loaf.

raisin loaf – Soak 2 generous handfuls of raisins in 1/4 cup hot water for about half an hour. Drain and work into the bread when you’re forming your loaf.

troubleshooting guide

too wet – If the crumb is soggy after the loaf has cooled it means it is under baked. This is a common problem if you’re just using a regular saucepan to bake your loaf. A heavier cast iron pot will radiate more heat into your loaf. If you can’t justify buying a new pot, make sure you bake the loaf for longer with the lid on. It may take an extra 15 minutes. Keep experimenting with your oven until you are happy

dough really runny – with this bread the dough is meant to be super runny. The wet nature of the dough is the secret to getting a lovely light loaf. Be brave and bake it anyway.

burned – Remember to turn the oven down when you take the lid off. Or bake for less time with the lid off.

loaf too flat – 5 possible causes here:
1. Inactive or sluggish starter – make sure starter is active and you’re letting the dough rise in a warm place. You can add a little dried yeast to help things along.
2. Gluten not developed – next time allow to rise for longer OR make sure you’re letting the dough rise in a warm place.
3. Dough not wet enough – next time try to use less flour when forming your loaf.
4. Oven not hot enough – make sure you preheat your pot for at least 1/2 hour on the highest setting.
5. Flour protein content too low – try a different brand of flour and make sure it is designed to be used for bread making.

crust too soggy – Another symptom of underbaking. Next time bake longer at the first stage. Also make sure the loaf isn’t covered when its cooling as the steam can make your crust soggy.

can’t find semolina? – semolina is just coarsely ground wheat that looks a little like sand. It makes a lovely rustic crust on the bottom of your bread but it isn’t essential. Fine polenta or cornmeal makes a good substitute or just use a little flour to dust the base of the pot.