Sourdough Bread
Prep time
Cook time
Total time
Serves: 1 x 850g loaf
for the levain
  • 40g bread flour
  • 40g wholemeal flour
  • 80g water
  • 40g starter
for the sourdough
  • 350g bread flour
  • 125g wholemeal flour
  • 25g rye flour
  • 320g water
  • 10g salt
  • 90g levain
  1. Make the levain by mixing the flours and water to form a paste, then adding the starter. I just put a mixing bowl on my digital weighing scales and add everything in there. Cover the levain with cling wrap that has a few holes poked in and leave on the kitchen bench. I do this at night just before bed, but you could do it first thing when you wake up in the morning. (It's a good idea to feed your starter at this point too. Feed with flour and water, but store it in the fridge covered in cling wrap with holes poked into it.)
  2. The next morning (or in 4 hours if you made your levain in the morning), combine the bread, wholemeal and rye flours and water in a large mixing bowl. Mix with your hands and allow to rest for an hour.
  3. Add the levain and salt to the dough and mix thoroughly.
  4. Stretch and fold the dough three times, once every half hour. Cover with a damp tea towel. Then allow to rest for three hours to ferment, still covered. The dough should have grown by about 30%, and look smoother and slightly domed.
  5. Lightly flour the bench and scrape out the dough onto it. Pat the dough into a rough circle, then make two points and form the batard shape. Place into floured bannetons or dust a tea towel generously with rice flour then use to line a bowl/basket.
  6. Place into sealed bags and leave in the fridge overnight.
  7. Place two baking trays in the oven then preheat oven to 250C for at least thirty minutes, preferably one hour.
  8. Turn the oven down to 220C. Pour 200-300ml boiling water in to the bottom tray. Remove the loaf from the fridge, score the tops then place into the oven. Use a spray bottle to mist the oven then bake for 55-60 minutes, until the crust is a medium brown or until internal temperature measures 98C/210F.
Tash's Top Tips
If you find your loaf sticky and almost gummy inside, you will need to reduce the hydration of the loaf by reducing the water in the recipe slightly - about 20ml at a time. This is usually necessary in humid environments.

This printable recipe card is the cheat sheet (without all the write up - but read the rest of the post for more of the fine print.)
Recipe by A Kitchen Cat at