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Simple Sourdough Loaf

A simply gorgeous golden slightly nutty tasting 'Mighty White' sandwich loaf that takes about 15 minutes of your time!

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Sourdough bread is notorious for taking a long time and being a very slow process, which is kind of true, but most of the work is done by the sourdough starter, and you can just leave it to do most of the work for you!  This loaf is a perfect example of a light, fluffy loaf with a thin but crisp crust and that flavour that only sourdough can give!  I use Shipton's Organic untreated No. 4 white flour for this loaf, it's the perfect starting point for so many breads, with just enough protein to withstand the longer sourdough processes, and bakes with a lovely warm coloured crust too.


For the perfect sourdough sandwich loaf, mix in a large mixing bowl:

(numbers in brackets relate to the step-by-step image attached)




(1)  240g starter

(2)  680g No.4 Untreated Organic White flour

(3)  75g Shipton Mill's '5 seed blend'

(4)  360g water (Baker's Percentage: 60% hydration)

(5)  14g salt.




(6)  Mix well with a wooden or plastic spatula (or get your hands in!).


Next is the bit that's going to take you the most time - about 10 minutes! :-)


(7)  Kneaded for 10 minutes or so (maybe a little more).


(8)  Once the dough is feeling quite 'tight'...


(9)  ...Place your dough in a lightly oiled bowl and cover to bulk-ferment for about 4 hours… (at room temperature, ideally around 24C), but you could put it in the fridge and leave it for anything up to 48 hours if that suits you).


(10)  After about 4 hours the dough should be bigger and quite airy, so it's time to shape the dough, all this needs is to get the dough out of the bowl (be heavy handed with it to knock some of the air out of the dough), I stretch the dough out and fold it over itself, folding left hand over right, then three more folds over itself to make a tight sausage shape.


(11)  Place the dough in a loaf tin (mine is a 2lb loaf tin), oiled with a little Fry's Spray Oil and a little dusting of flour/semolina mix to stop the loaf from sticking.  Place the tin somewhere suitable to prove for a further 4 hours (ish!).


(12)  After 3 1/2 to 4 hours the dough should have risen nicely and when pushed with a fingertip the indent shouldn't bounce back too quickly, that's when it's ready to bake!


(13)  Score with a knife (I use a proper old fashiioned safety razor to shave with and have a lot of these double edged razor blades which I've pushed a wooden chop-stick through to make for a very cheap and effective 'Lame').  Slice into the dough at an angle and go in about half an inch or so.  I also spray the toop of the dough with a little water and dust with a little flour too (the water spray helps the flour stay on the bread and helps the crust form nicely too).


(14)  This part is something I started doing when I first sstarted making my own bread a couple of years ago; my oven is terrible, it just has 'hot' and nothing else, so I read somewhere on a forum that someone used cheap foil rosting trays to make a Dutch Oven or 'Cloche' and it helped them regulate baking times in their dodgy oven, and it really works!  My loaves are so much better now!  The crumb is lighter, the crust is thinner yet still crisp and tasty!  For 50p at my local Robert Dyas shop, I've now got first class loaves!


Bake for about 40 minutes, maybe!  Everyone's oven is different, so just keep an eye on things.

For my 'cloche', I bake the loaf in there for 30 minutes, then I take it out of the foil trays and back in the oven for a further 5 minutes, then I take the loaf out of the loaf tin and back in the oven for the last 5 minutes to brown the whole of the loaf's crust (no soggy bottoms here!).


Remove from the oven, leave on a rack to cool for at least an hour or two - good luck with that! It smells (and looks) amazing!


This is a practical loaf, not your usual 'Artisan' fayre with overly chewy crumb that's more hole than crumb! And it's tasty, with the seed blend giving a white loaf a nutty flavour that compliments sourdough perfectly.  And all-in-all, it takes about 15 to 20 minutes of your day!


Corin Jeavons.

Added by: Corin Jeavons

Tags: Bread Sourdough

Add comment

i dont have 5 seeded blend flour can i use wholemeal instead???

george 15 November 2016


all SO what temp do you bake at

george 15 November 2016


Hi Wholemeal is fine. I sometimes add no more than 25% because it's makes too heavy for my taste. I have a make shift dutch oven and I do 20 mins under the cover at max temp 225C then remove cover and drop temp to 200 for 15mins then turn up side down for last 5mins to give the base a bit of a crust.

Twiddler 15 November 2016


thanks for the fast replay

george 15 November 2016


what should the dough feel like after 10 mins kneading?

george 15 November 2016


As Twiddler says, using wholemeal is fine, and again, I'd only use a small amount because it gets too heavy for my liking too, but it's not replacement for the 5 seed blend, that blend isn't a flour, it's just seeds, so if you don't have any seeds, just do without, the lof will be fine! I also used to use a makeshift Dutch oven with my bad old gas oven by using two large foil roasting trays, one placed on top of the other, it cost me 50p and worked amazingly well! I don't bother with that anymore as my new oven keeps a good temperature. I usually bake at 220C for around 40 minutes, but every oven is different!

Mr Corin Jeavons 15 November 2016


my oven is a convection comercial oven what you would buy for a restaurant professional kitchen so the roast tray I wouldn't need all so my dough I added 20g more water to what the recipe said and I did add whole meal 75g

george 15 November 2016

Starter Hydration...

As per Twiddler's question, I forgot to mention that my starter is a 100% hydration starter, I always feed it equal weights of flour and water, it just makes things easier for me! :-)

Mr Corin Jeavons 26 January 2015

Great Bread

I have used your recipe twice in the last week. Both times producing a better loaf, softer and better risen than any I have produced before.Thanks.

T.J 25 January 2015

RE: Great Bread

Glad to hear it! I've experienced a lot of sourdough loaves that I always thought were unnecessarily chewy, so my mission was to develop a routine that would give me a fluffier crumb while still being tasty. This is a good starting point for anything really. Thanks for trying it, I know it's simple, but it's good too! :-) As my 14 year old son often says when he's had 'shop' bread at someone else's house: "Dad, you've spoiled me for shop bread, it's always a disappointment, it doesn't taste of anything!"

Mr Corin Jeavons 26 January 2015


Thanks for your quick response. I'll step up my feeding as I normally only do it every 24 hours so I guess Ill get a more active leaven with this regime. I currently do 150g flour to 100g of water which gives me a stiff mix so this should be wetter in the future. I'll keep you posted.

Twiddler 18 December 2014


Hi This sounds really good and I'm going to give it a try as my family like to take sandwiches. Can you tell me how you manage your leaven (starter) and at what stage do you use it in baking, as in how long after feeding. Thanks Mark

Twiddler 18 December 2014

RE: Leaven

Hi! Generally speaking, I feed my starter every 12 hours (ish), in the morning and late at night. I feed it with enough for the baking that I might do with it next time, more if it's going to be a big loaf, less if something smaller, but always 100% (i.e. 100g flour + 100g water). I use it once it's 'peaked' which is between 10 and 14 hours after feeding. In practice that's feeding him in the evening, then he's good and ready for using in the dough I'm preparing the following morning. Hope that helps :-)

Mr Corin Jeavons 18 December 2014

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