Sourdough

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    11hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    402
based on 199 ratings

This bread uses a starter instead of yeast. It has a strong characteristic flavour and a chewy texture. If you don't have a bread proving basket you can use a bowl and place a floured tea towel in it.

recipe updated 9 Oct 2024

Ingredients

  • Sourdough starter icon
    Sourdough starter
    100 g
  • Water icon
    Water
    400 g
  • Bread flour icon
    Bread flour
    600 g
  • Brown sugar icon
    Brown sugar
    10 g
  • Salt icon
    Salt
    10 g
  • Oil icon
    Oil
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Bread proving basket
  • kCook icon Large glass bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Lightly floured surface

Step preview

  1. Add sourdough starter, water and bread flour to a clean medium bowl and mix
  2. Let rest until bubbles form - 20 min
  3. Attach Spiral Dough Tool
  4. Add bread flour, water, brown sugar and salt to the Kenwood Bowl
  5. Transfer flour mixture to Kenwood Bowl
  6. Mix - 2 min, Speed 1
  7. Mix - 8 min, Speed 2
  8. Brush a clean large glass bowl lightly with oil
  9. Transfer dough to large glass bowl
  10. Cover with kitchen towel
  11. Prove - 2 hr 30 min
  12. Flour 2 clean bread proving baskets
  13. Transfer content of large glass bowl to lightly floured surface
  14. Gently use the tips of your fingers to spread the dough out on the surface
  15. Divide the dough in 2
  16. Take one half and fold the edges of the dough back into the centre
  17. Roll the dough back on the surface to tighten the skin
  18. Place the dough seam side up in a bread proving basket and bowl
  19. Repeat with the other half
  20. Prove overnight in fridge
  21. Bring the dough out of the fridge and let it come up to room temperature
  22. Pre-heat oven - 230°C
  23. Place a small oven proof container filled with boiling water on to the bottom of your oven
  24. Flour 2 clean baking sheets
  25. Gently tip the dough out onto the floured baking tray
  26. Slash top of dough with knife or blade
  27. Repeat with second dough
  28. Bake - 30 min, 230°C
  29. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes
  30. Let cool
  31. Serve
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