It has to be said that there is nothing more comforting or homely than the smell of freshly baked bread when it comes out of the oven.  Some of you will have been making bread for sometime now and arguably over the past few years, when lots of us were locked down, we saw an amazing revival of home cooking and in particular home baking. And what a wonderful craft this is and one which had possibly lost its appeal prior the the Pandemic but has now been re-vitalised and brought back to life in so many homes throughout the country.
Sourdough bread is one of the most delicious breads one could eat. There is a little more time and energy required when making sourdough bread but when mastered it is certainly worth the extra work and effort.  
Firstly you will need to make the Sourdough Starter which is extremely easy but just takes a little patience and effort to get it right. I would firstly suggest you invest in the Kilner Sourdough Starter Set to get you on your way.  
Here below is the recipe to help you get started on your journey to homemade sourdough bread.
You will need:
  • 250g strong white flour, preferably organic or stoneground

Method

  • Day 1:
    To begin your starter, mix 60g flour with 60g tepid water in your Kilner Jar from the Kilner Sourdough Starter Set  using the stainless steel lid to measure.  Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.

  • Day 2:
    Again mix 60g flour with 60g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

  • Day 3:
    Mix 60g flour with 60g tepid water and stir into the previous day's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

  • Day 4:
    You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix a further 60g flour with 60g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs 

  • Day 5:
    The mixture should be very active now and ready for making your levain (starter). If it’s not bubbling, continue to feed it on a daily basis until it does. This may take up to 7 - 10 days to get it going fully.  When it’s ready, it should smell slightly sour somewhat like natural yogurt.

     

  • Yippee!! You now have a starter, which is the base to your bread. You will now need to look after it! Keep it in the fridge (it will stay dormant) and 24 hours before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to refresh it – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.
    The starter can now be used to make your sourdough bread.

    Now you have the beginnings of your homemade bread, and you are ready to get to the interesting part and to see how it was all worthwhile. In the course of making your sourdough you will need to let if prove.  This simply means letting it mature and expand.  To get really professional looking bread why not use one of our bannetons  which will give your bread a beautiful ridged look. These bannetons come in all shapes and sizes, so you can create different styles of bread every time you bake.  I always make my sourdough in a cast iron pan. These can be heated in the oven prior to placing in your bread dough and will create heat to cook your bread evenly and most of all with a beautiful crust.  Cook initially with the lid on and about a half an hour before the bread is fully cooked remove the lid to create a beautiful crusty loaf.   

    Here is the recipe I use to make my Sourdough Bread:

    Ingredients

    • 500g strong white flour, plus extra for dusting
    • 1 tsp fine salt
    • 1 tbsp good quality clear honey
    • 300g sourdough starter
    • oil, for greasing

     

    Method

    • STEP 1
    • Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
    • STEP 2
    •  Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
    • STEP 3
    •  Place the dough in a large, well-oiled bowl or banneton and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than a conventional yeast bread.
    • STEP 4
    • Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket,  you can use this. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
    • STEP 5
    • Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don’t worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
    • STEP 6
    • Place a large cast iron pan or baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the cast iron pan or baking tray from the oven, sprinkle with flour, then carefully tip the risen dough into the pan or tray. Line your cast iron pan with baking paper to prevent it sticking.

     

    • STEP 7
    • Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

     

     

    So hopefully this will give you some insight into how it all works. I do hope that all your work pays off and comes to fruition and you end up with some amazing sourdough bread.  

    Just a note, if at first you don't succeed please do try again.  Rome wasn't built in a day and it may take a few goes before you master this fully.  When you do, though, you will be so happy with your achievements and so will those around you who no doubt will be waiting with bated breath for the beauty that is homemade sourdough bread.

    Happy baking!!