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Sourdough boule


200g of active sourdough starter.

400g strong white flour.

215g tepid water.

10g salt.

10g poppy seeds (or alternative).


1.Mix you starter with the water.

2. Add the flour and seeds and roughly mix. Leave for 30 minutes.

3. Add the salt.

4. Over the next 3 hours conduct a stretch and fold every 30 minutes.

5. Shape in a round shape, add to a banetton and refridgerate overnight.

6. Tip your loaf out on to a baking sheet. Slash your loaf with a sharp knife.

Preheat you oven as hot as it will go (mine is 250'C).

Place in a dutch over or lidded casterole dish, and bake for 20 minutes.

Remove the lid and bake for a further 10 minutes to brown your loaf.