Sourdough Loaf

  • Total Time

    6h 45m
    • Prep Time

      6h 0m
    • Bake Time

  • Makes


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 19 Reviews

    4 star rating

In order to make this sourdough loaf, you need to make your sourdough starter first. Click here for the recipe.

This bread is great toasted with butter, or used as a side to a nice warming bowl of soup. 




  1. In a large bowl or the bowl of a freestanding mixer, with the dough hook attached, mix together the flour, starter and water, then add the salt and sugar.

  2. Knead the dough on a lightly oiled surface for about 10 minutes or until you can stretch it out thinly until it becomes transparent.

  3. Place in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place to prove for about 2 ½ - 3 hours or until it has doubled in size (you may need to leave longer than the advised time)

  4. Turn the dough out onto the clean surface to knock it back. You can do this by kneading the dough by rolling your fist and fingers to knock out the air then fold the dough back on itself several times.

  5. Split the dough into 2 pieces and shape into 2 round loaves. Place these upside down into a heavily floured bowl or a bowl lined with a floured tea towel. Leave to prove for another 2 ½ - 3 hours or until it has doubled in size. Alternatively you could prove in the fridge overnight.

  6. Preheat the oven to 230°C (210°C fan, gas mark 8) and place a baking tray in the base of the oven with about 1 litre of cold water in to create some steam.

  7. Turn the loaves onto a baking tray, heavily dusted with flour, or a hot baking stone. Slash the top with a sharp knife.

  8. Place the loaves into the oven and bake for 30 minutes then lower the temperature to 200°C (180°C fan, gas mark 6) for a further 15-20 minutes until the loaf is golden brown and the base sounds hollow when it’s tapped.

  9. If you don't want to eat both loaves, you can freeze one. Allow to cool completely then double wrap in cling film to protect when frozen. When you are ready to eat, remove from the freeze and bring to room temperature. Wrap in tin foil and warm in the oven for 10-15 minutes to refresh.

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  1. 4 star rating

    I had a query answered on 19 October 2020 with regard to second rise - I left the bowls overnight in the wiring cupboard and they rose superbly 👍
    The loaves cooked fine but still flat, they spread out rather than rise high - is the dough needing some restraint for cooking ?


    Sourdough is a much wetter dough, traditionally proved in a round banneton to keep its shape. You could try using a tin if the dough is not keeping it's shape or reduce the water content down slightly.

    Happy Baking!

  2. 4 star rating

    Hi there
    Made starter per instructions and started making the two loaves per recipe - second prove in fridge overnight.
    Each dough ball didn’t (second) rise much and subsequent cooked loaves were small - any suggestions??
    Cooked loaf texture and crust was very good.
    I would suggest when taking the 2nd prove out of the fridge to allow it to come to room temperature to allow it to start proving again,, let the dough sit for 30 minutes or so after coming up to room temperature. This will give it time to rise a bit more.
    Bake as normal, hopefully this should give you a larger loaf.
    Happy Baking!

  3. 4 star rating

    Starter bubbled after a few days, then not - it separates so I mix it regularly.
    I’ve reached my 7 days for feeding, and intend to use the starter to try a single loaf - the starter is fairly ‘thin’ and liquidy but I’ve put it back into the airing cupboard and will see how it looks in the morning when I will start the loaf.
    Is the starter meant to be bubbly all the time, abs dies that change when it goes into the fridge ??

    Sourdough culture are feeding off the flour and creating gases (bubbles). If a sourdough starter is not bubbly, it may require more frequent feedings. If feeding every 12 hours, increase to feeding every 8-10 hours, to make sure the culture is getting enough food Also, if your starter has been stored in the fridge for a while, it’s going to need several feedings at room temperature to become bubbly. Have patience. Typically, when creating a starter from scratch, you’ll see bubbles on the surface around Day 3. When you start feeding it with flour and water on Day 4 and beyond, the bubbles may or may not appear as quickly. It makes sense to think that something’s wrong! But don’t panic.
    Hope this helps,

    Happy Baking!

  4. 3 star rating

    How do you feed the starter when you’ve used some of it? I can’t find an answer in the starter recipe
    You are just replacing what you use, If your starter is made with all bread flour, feed it with bread flour. If it’s made with rye flour, feed it with rye flour. By doing so, you’ll establish a consistent feeding routine and the rise time will become more predictable.
    If you have 30 g of starter in the jar, feed it with 30g of flour + 30g of water. If you have 60g of starter, feed it with 60g of flour + 60g of water. You can easily scale the initial starter quantity up or down, depending on how much you want to maintain now or in the future.
    Hope this helps,
    Happy Baking!

  5. 5 star rating

    Fantastic results love sour dough very rewarding baking at the moment and with further lock downs maybe we will need to stay home more. Next will be home made soup to accompany the tasty bread.

  6. 5 star rating

    Since my review of 24 July I have started baking these loaves in a an earthenware casserole in the oven with the lid on for the first 30 minutes with fantastic results. I also prove them overnight in a proving basket in the fridge. They look like loaves you can buy in an artisan bakery.

  7. 4 star rating

    My first time making sourdough bread. I got the fresh starter online. The finished loaves could have been a bit less flat but overall I am delighted with them. The taste and texture is superb. Well worth the effort. Thank you

  8. 5 star rating

    Best recipe ever

  9. 5 star rating

    Great bread! Amazing!

  10. 5 star rating

    Superb recipe. Made over 10 times now with same starter. Thank you

  11. 3 star rating

    bread is nice, the first time l tried a recipe using sour dough it turned out like a limpet mine !! the problem l have is that when it is ready to go into the oven turning it out from the floured bowl it goes flatter and speads help any suggestions anyone.? measured water and ingredients carefully but the resulting dough is soft-am l over proving it?

  12. 5 star rating

    I’ve used this starter and sourdough recipe on and off for a few years and I’ve found it to be the simplest one to use. The starter matures over time so the early loaves often aren’t the best, but they get better the longer the starter is kept. I use loaf tins for the first few loaves to give a bit of structure (and because it’s easier to slice and toast)

  13. 5 star rating


  14. 5 star rating

    If I only wanted to make one loaf, do I just need to use half the ingredients?

  15. 4 star rating

    What do you do with the rest of the starter after you’ve made the first loaf ? How much flour do you add back to it and over what period of time ?
    Check out our sourdough starter recipe for guidance on how to continue feeding your starter.

  16. 4 star rating

    What do you do with the rest of the starter after you’ve made the first loaf ? How much flour do you add back to it and over what period of time ?

  17. 4 star rating

    What do you do with the rest of the starter after you’ve made the first loaf ? How much flour do you add back to it and over what period of time ?

  18. 5 star rating

    Excellent result all the time
    Always making this bread every one in the house loves it especially toasted 😋

  19. 4 star rating

    Made this loaf using the starter recipe suggested. I have never made sour dough before,the result Was excellent. Will be making more very soon, bread that is as starter is already in fridge.

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