Sourdough Recipe

Sydney has been making sourdough since her second year at university. She was kindly gifted a 100-year-old Italian starter by a classmate, although you can also make your own starter or buy one online.

Sydney usually makes a 75% hydration dough, which gives a light, airy texture. However, higher hydration doughs can be trickier to handle when starting out, so feel free to reduce the water slightly if needed.

Ingredients

• 100g active sourdough starter
• 350g lukewarm water
• 500g strong Canadian white bread flour
• 11g salt

Method

1. Combine the active starter with the lukewarm water, mixing until fully incorporated.
2. Add the flour and salt, then mix until a shaggy dough forms.
3. Leave the dough to rest for 1 hour.
4. Begin stretch and folds every 30 minutes over the next 2 hours.
5. Transfer the dough to the fridge overnight for a cold proof.

The next morning

• Remove the dough from the fridge and leave it at room temperature for 1 hour.
• Preheat the oven to 230°C with a cast iron Dutch oven inside.
• Shape the dough into a tight ball and score down the middle to help it rise while baking.
• Bake for 25 minutes in the Dutch oven with the lid on, then remove the lid and bake for a further 20 minutes until golden brown.
• Allow the bread to cool fully before slicing, as it continues cooking while cooling.