Here’s the recipe that has become my favourite. It yields two loaves, which is perfect because one loaf always disappears far too quickly!
Ingredients
550 g all-purpose flour
200 g whole wheat flour
200 g bread flour
200 g sourdough starter
650 g water
20 g salt
Directions
Prepare your starter: Feed it 4-12 hours before starting the bread. It should be bubbly and ready to work its magic. But, if your pushed on time I have used non active started before too and it works great!
Mix the dough: Combine the water and flours in a large bowl. Let it rest for 30 minutes (autolyse).
Add starter and salt: Mix in the starter and salt with a spoon or wet hands.
Stretch and fold: Do 6 rounds of stretching and folding to develop the gluten. First 3 rounds: every 15 minutes. Last 3 rounds: every 30 minutes.
Bulk ferment: Cover and let the dough rise until doubled. This can take several hours depending on room temperature.
Shape and proof: Divide the dough into two, shape into balls, and place into floured bannetons or bowls lined with tea towels. Cover and refrigerate for 12-15 hours.
Bake: Preheat your Dutch oven to 260°C (500°F) for 30 minutes. Bake each loaf for 20 minutes with the lid on, then 25 minutes with the lid off at 245°C (475°F)
Recipe Note
Dust the dough with flour before scoring for a pretty finish.
Practice scoring patterns for a touch of artistry—it’s a fun way to make each loaf unique.
Even if a loaf doesn’t turn out perfect (it happens to all of us), it’s always delicious. The process of making sourdough is just as rewarding as the end result. I hope this recipe inspires you to give it a go—there’s nothing like the smell of fresh bread filling your home!Let me know if you try it, or share your own favourite sourdough tips in the comments below!
Here’s the recipe that has become my favourite. It yields two loaves, which is perfect because one loaf always disappears far too quickly!
Ingredients
550 g all-purpose flour
200 g whole wheat flour
200 g bread flour
200 g sourdough starter
650 g water
20 g salt
Directions
Prepare your starter: Feed it 4-12 hours before starting the bread. It should be bubbly and ready to work its magic. But, if your pushed on time I have used non active started before too and it works great!
Mix the dough: Combine the water and flours in a large bowl. Let it rest for 30 minutes (autolyse).
Add starter and salt: Mix in the starter and salt with a spoon or wet hands.
Stretch and fold: Do 6 rounds of stretching and folding to develop the gluten. First 3 rounds: every 15 minutes. Last 3 rounds: every 30 minutes.
Bulk ferment: Cover and let the dough rise until doubled. This can take several hours depending on room temperature.
Shape and proof: Divide the dough into two, shape into balls, and place into floured bannetons or bowls lined with tea towels. Cover and refrigerate for 12-15 hours.
Bake: Preheat your Dutch oven to 260°C (500°F) for 30 minutes. Bake each loaf for 20 minutes with the lid on, then 25 minutes with the lid off at 245°C (475°F)
Recipe Note
Dust the dough with flour before scoring for a pretty finish.
Practice scoring patterns for a touch of artistry—it’s a fun way to make each loaf unique.
Even if a loaf doesn’t turn out perfect (it happens to all of us), it’s always delicious. The process of making sourdough is just as rewarding as the end result. I hope this recipe inspires you to give it a go—there’s nothing like the smell of fresh bread filling your home!Let me know if you try it, or share your own favourite sourdough tips in the comments below!
Nutrition
Nutrition
Serving Size
75g
per serving
Calories
189
Amount/Serving% Daily Value
Carbs
37 grams
Protein
6 grams
Fat
0 grams
My Favourite No-Knead Sourdough Bread
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There’s something truly magical about sourdough bread—the way a few simple ingredients transform into this incredible loaf that’s crusty on the outside, soft and tangy on the inside. It’s a staple in my kitchen and something I really enjoy making. Now that I've matered this recipe there's a comforting ritual when making it.
This is the sourdough recipe I return to time and time again. It’s a no-knead version that’s perfect for busy days when I’m trying to keep my head above water and manage work, the baby and farm life. The dough is mixed through the day, left to rise, refrigerated overnight and baked the next morning. It doesn’t demand constant attention and I can fit it in the gaps of my day. Despite its simplicity, it produces a consistently beautiful loaf that tastes like it took hours of effort. Its beautiful!
Why I Love Sourdough
Sourdough isn’t just bread to me, it’s this beautiful weekly tradition in my home. I love how it uses natural wild yeast to rise, rather than commercial yeast. It’s also kinder on the stomach. The long fermentation process breaks down phytic acid in the grains, making the nutrients more accessible and the bread easier to digest.
My Tips for Success1. Start with a happy starter: Your sourdough starter should be bubbly. If it’s been sitting in the fridge, give it a couple of good feeds before starting.2. Be patient: Sourdough thrives on time. Allowing the dough to ferment and develop slowly is what gives it that deep, tangy flavour and perfect texture.3. Keep it simple: You don’t need fancy tools to make sourdough. A large bowl, a kitchen scale, and a cast iron or dutch oven will do the job beautifully.
My Go-To Tools
A trusty kitchen scale for precise measurements.
A cast iron dutch oven for that perfect crust.
A bowl and tea towel (or you can use a banneton if you're feeling fancy).
