Sourdough
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 11hrs 30mins
-
- Serves
- 6
-
- Calories
- 402
This bread uses a starter instead of yeast. It has a strong characteristic flavour and a chewy texture. If you do not have a bread proving basket, you can use a bowl and place a floured tea towel in it.
recipe updated 19 Nov. 2025
Ingredients
-
- Sourdough starter
- 100 g
-
- Strong white bread flour
- 600 g
-
- Water
- 400 g
-
- Light brown sugar
- 10 g
-
- Salt
- 10 g
-
- Oil
- as needed
Tools
-
Oven
-
kCook Multi
-
Proofing basket - round
-
Baking tray - large
-
Large mixing bowl
-
Step preview
- Add the ingredients into a bowl and mix to combine
- Let rest until bubbles start to foam - 20 minutes
- Fit the Knife blade (or Max blade for kCook Multi)
- Add the ingredients into the appliance bowl
- Then add the flour mixture, attach the lid without the filler cap
- Knead until the dough has formed - 3 minutes, speed 5
- Brush a large bowl with oil
- Transfer the dough to the bowl and cover with a damp tea towel
- Prove until doubled in size - 2 hours 30 minutes
- Flour the proofing baskets
- Transfer the dough to a lightly floured work surface
- Gently use your fingertips to spread the dough out on the surface
- Divide the dough into 2 equal pieces
- Take one half and gently pull the edges of the dough into the centre
- Roll the dough over and roll into a ball shape
- Transfer the dough into the proofing basket, seam side up
- Repeat the same process with the other half of the dough
- Prove in the fridge overnight
- Remove the dough from the fridge and let it come up to room temperature
- Preheat the oven - 230ºC
- Flour the baking trays
- Place a small oven proof container filled with boiling water to the bottom of your oven
- Place the dough on the baking trays
- Use a sharp knife or blade to make slashes
- Bake until hollow-sounding when tapped - 30 minutes, 230ºC
- Remove from the oven and let cool
- Serve