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White yeast bread with sourdough


425gr of strong white flour (I sometimes use spelt flour)

150 gr of sourdough starter (ideally between 1 to 4 days since last feed)

7 gr of fast-action yeast

8 gr of salt

300 gr of water


  • Mix flour, yeast, salt together, but make sure the yeast and salt are on separate sides of the bowl. Add the starter and the flour and mix until you get a wet dough.
  • Cover with cling film and leave it to rest for 30 minutes (if you're really don't have time, you can skip this step).
  • Knead until the dough passes the window pane test. 10-15 minutes should do it.
  • Cover and leave it in the fridge for at least 8 hours (up to 12).
  • When rested, turn the dough onto a lightly floured surface and shape it as you wish.
  • Transfer to a proofing basket for an hour.
  • When ready, pre-heat your oven to 240C and place a baking tray as well as a roasting tray (at the bottom) in the oven.
  • Get another baking tray and cover it with baking parchment. When ready, turn the dough onto the baking tray and score it with a razor blade or sharp knife.
  • Slide the dough (using the baking parchment) onto the hot baking tray in the oven and add some water (around 100 ml) into the roasting tray. This is to create steam.
  • Reduce the temperature to 225C and bake for 40-45 minutes.
  • Leave it to cool for at least one hour.