This is our head baker Chris Holister’s classic white sourdough recipe, which he often takes as a starting point for various recipe adaptations, and is our go-to for a pillowy, beautifully fermented dough.

For this recipe, he uses our organic no.4 and our organic 100% wholemeal flour, but you can use any strong white and strong wholemeal bread flours.

Makes one sourdough loaf

INGREDIENTS

• 450g strong white flour
• 50g strong wholemeal flour
• 350g water (around 40°C)
• 100g sourdough starter (wheat)
• 10g salt

METHOD

·         Place the flours, water and sourdough starter in a mixing bowl.

·         Combine until the ingredients are thoroughly incorporated, cover, and leave for 30 minutes to autolyse.

·         Next, add the salt and a tablespoon of water. Work this well into the dough, cover, and leave for 3-4 hours in total.

·         Fold the dough once every hour. Once ready, the dough should feel pillowy and have increased in volume by a third.

·         Tip the dough out onto a lightly floured work surface and shape into a round (or your shape of preference).

·         Place into a floured proving basket and leave it for one hour at room temperature. Then place the dough in the fridge overnight.

·         Preheat your oven to 250°C, and put your casserole pot / Dutch oven in to heat up in advance.

·         Flip the loaf out of the basket on to some baking parchment and slash.

·         Lift the loaf on the parchment paper into your hot casserole pot and place in the oven with the lid on for 30 minutes.

·         Carefully remove the lid and continue to bake for 15-20 minutes until you get the desired colour on the crust.

·         Remove the loaf and leave on a wire rack to cool for at least an hour.