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# Sourdough Bread Recipe
- URL: https://www.onthepassconsultancy.com/sourdough-bread-recipe/
- Published: 2025-11-07T10:43:00.000Z
- Updated: 2026-08-13T18:21:21.000Z
- Description: A straightforward sourdough loaf, starter included, with the flour, water and salt weights set out so the method is repeatable in a busy kitchen.
- Author: René Chapman
- Tags: Weekly Recipes, #Import 2026-07-31 15:46

**Ingredients:**

*For the Starter (if you don't have one already):* 

- 100g all-purpose flour
- 100g water

*For the Dough:* 

- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt

**Instructions:**

1. **Make the Starter (if needed):**  
 Mix 100g flour and 100g water in a jar. Let it sit at room temperature, feeding daily with equal parts flour and water, until bubbly and doubled in size (about 5-7 days).
2. **Mix the Dough:**  
 In a large bowl, combine the flour and water. Mix until just blended and let rest for 30 minutes (autolyse).
3. **Add the Starter and Salt:**  
 Add the active sourdough starter and salt to the dough. Mix thoroughly.
4. **Bulk Fermentation:**  
 Cover the bowl with a damp cloth. Let rest at room temperature for about 4-5 hours, folding the dough every 30 minutes to develop gluten.
5. **Shape the Loaf:**  
 Turn the dough onto a floured surface. Shape into a round loaf. Place in a proofing basket or bowl lined with a towel.
6. **Final Rise:**  
 Let it rise at room temperature for 2-3 hours or overnight in the fridge for a slower fermentation.
7. **Bake:**  
 Preheat your oven to 250°C (480°F) with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
8. **Cool:**  
 Let the bread cool on a wire rack before slicing.