Sourdough bread – take 2


As I wrote about earlier, I tried 5 & Spice’s recipe for sourdough bread and was partial successful. I updated how I maintained my sourdough and tried making it again the other day, this day with more success.

I had fed the sourdough starter the day before, and left it out that night. Next day it was nice, risen and ready to use. I mostly changed what I did on day 2, leaving it out much longer. The bread was not uniform as the original recipe, but with some large holes in it, I am not sure if it rose too long in the end, but it was much less dense and just as moist.

Here is the recipe again, for reference, and the steps I ended up doing, still very close to the original.

  • 200 g sourdough starter (1 cup)
  • 400 g bread flour (3 cups)
  • 8-10g salt (2 tsp)
  • 300 ml room temperature water (1 1/3 cup)


1. Stir together sourdough, flour, salt and water and mix well. It is pretty sticky. Turn the dough out on a working surface and see if it might need a little more flour, but be careful, it is a sticky dough at this point. (I know that where I store my flour it ends up having a high moisture content, so I usually need to add a little more flour than a recipe calls for).


2. Stretch the dough to a rectangle, and then fold one end 1/3 over the piece, then again with the other end, so you end up with a 3 layer rectangle. Turn the dough 90 degrees and fold again. You can’t really see the layers at this point, it is that sticky.


3. Oil a clean bowl, and put the dough to rest in it and cover with plastic wrap. Leave it to rest for 1 hour.

4. Take the dough out and repeat the stretching and folding like before, 3 layers one way, 3 layers the other way. Put the dough back in the bowl, cover and let rest for another hour.

5. Repeat the folding again, the dough should be less sticky now. Rest for another hour.


6. Stretch and fold again and put the dough in a large, clean bowl. Cover with a damp towel or plastic wrap and and rest overnight in the refrigerator.


7. Take the dough out of the refrigerator the next day, about 2-4 hours before you want to bake. Now is a good time to pull a little of the dough from the top to put back in your starter, if you like to do put developed dough back in there. Be sure to close it up nicely. Let it stand to rise at room temperature for about 2-3 hours. It should be puffed up a little bit.


8. Turn the dough out on your work surface, stretch it and form a round loaf.

9. Dust a cutting board with corn meal and place the loaf there. Let rest for another 1 hour or so. Score the top of the bread.


10. Preheat your oven to 475 F/ C and put a Dutch oven in there.

11. When the oven is ready, take the Dutch oven out, and take off the lid. Careful, remember this is all really hot! Gently life the bread up and put into the Dutch oven and put the lid back on.

12. Bake with the lid on for 25 min, then take the lid off and bake for another 10 min.

13. Take the Dutch oven out, and carefully take the bread out ( I used grilling thongs). Remember, HOT!

14. Put the bread on a rack to cool


I was pretty happy with this, and so was the family, it was perfect with some potato leek soup. It was not perfect, however, I might try some other sourdough recipes next to compare.

Soup and bread  - perfect toddler meal!

Soup and bread – perfect toddler meal!


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