Large mixing bowl
Clean plastic bag
Banneton 21cm diameter
Bread lame (or razor blade)
Enamel roasting tin with lid
Baking paper (please don’t use greasproof paper as it’s not none stick)
Starter, fed and ready to use – see my pages on starters and starter care
Strong white bread flour – I like to use Bacheldre Watermill Organic Stoneground Strong Unbleached flour
Water – either boiled and cooled to room temp, or filtered
Salt – I prefer to use sea salt and not table salt
Rice flour – used for dusting bannetons
Soft White Sourdough (makes 1 loaf)
150g white starter
340g lukewarm water
600g white bread flour
10g brown sugar
25g unsalted butter (melted)
Extra flour for dusting and rice flour for dusting the banneton
Soft White Sourdough
This soft white sourdoigh loaf is ideal for sandwiches with it having a thin crust, not too chewy, and a soft but fairly tight inside texture.
The method is the same as the No Knead Sourdough recipe, but baked at 235C for 45 minutes.
Flour salt and water
Sourdough Bread Artisan Bread Bakery Blog
Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself.
A little bit about this site
I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making.