This sough dough bread recipe is one of Clare’s favourites, since she began her bread making adventure this year and ‘Cedric’ the starter has been bubbling away!  Soughdough can be used in a variety of different ways one being as tasty pizza base and another as simply bread or toast to accompany a meal.

Ingredients (To make 2 loaves):

  • 750g flour
  • 500g starter
  • 350-450ml water
  • 15g salt


1) Mix flour, soughdough starter and the salt into a mixing bowl. Then, gradually add the water and mix – ideally with an electric mixer & dough hook.  The mix will look craggy and rough to start off with – you want to continue mixing until the dough becomes soft and elastic.  This will take approximately 10 minutes in an electric mixer.

To test if the dough is kneaded enough, pull a ‘strand’ of the dough and you should to be able to stretch it – like chewing gum!  If it snaps straight away, you need to continue mixing to develop the gluten strands.

(You can mix this by hand, however it is a wet mix, so if you have a mixer this is preferable)

3) Put the dough into a oil covered bowl and cover with cling film in a warm place to allow the dough to rise for approximately 3-5 hours.  The dough needs to approximately double in size and this is very temperature dependent & depends on the activity of your starter.

If it is too warm & left for too long, the dough will become too runny & the resulting loaves will be flat as they won’t keep shape.  If the dough isn’t proved for long enough, the air structure will be too dense.  Have a play in different areas of your house & see how long it requires.

4) After the dough has risen, tip out onto floured worktop, knead for 2-3 mins and shape into a ball or baguette shape.  This mixture will make 2 loaves.

5) Put the dough into sourdough proving basket (these are very easy to get online) and allow 4-7 hours for it to rise.  The same rules apply in respect to heat & the duration that this will take as outlined in step 3.

6) Preheat the oven to 220C

7) Carefully tip out the loaves from the proving baskets and bake the loaves at 220C/425F/Gas 7 for 30 minutes and then reduce the heat to 200C/400F/Gas 6 and cook for another 15-20 minutes.

8) When taken out of the oven, place on a cooling rack to cool & slice and enjoy!

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