My Sourdough Recipe

My Sourdough Recipe

Finally nailed it! After a winter of experimenting, I quickly realized that temperature is everything—whether it’s your starter (which I’ll assume you have) or the dough itself. Proofing with the oven light on (and a quick blast of heat if it’s too cold) makes all the difference. Those early stretch-and-folds build strength—skip them, and you’ll end up with a gloopy mess. A touch of honey ensures the fermentation kicks off properly, and an overnight rest in the fridge takes the flavor to the next level. Once you get it right, there’s no going back to store-bought!

www.yes-chef.io

Serves 8
Estimated Time: 12:55:20
Medium
Baking
United Kingdom

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Ingredients

#

Method

Timer

Est. Time

1

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Pour out your starter into a large bowl

Soughdough dough

01:00

2

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Add 400g of white bread flour

Soughdough dough

00:30

3

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Add 100g wholemeal bread flour

Soughdough dough

00:30

4

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Using lukewarm water (I mix a filtered water with kettle heated water), add 300ml to the mix

Soughdough dough

01:00

5

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Add 10g of salt

Soughdough dough

00:30

6

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Add honey

Soughdough dough

00:30

7

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Fold together with a spatula making sure all the flour is incorporated

Soughdough dough

01:00

8

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Wet your hand with warm water and scrunch the dough, this is to make sure the ingredients are mixed well

Soughdough dough

01:00

9

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Cover with a tea towel and pop in the oven with the light on for around an hour and a half

Soughdough dough

01:30:00

10

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Take out of the over, scrape down the sides and do the first of your stretch and folds. Think of dough like a square, you take the top, stretch it out as far as it will go, and fold it over. Do this with each side. Then recover and return to oven

Soughdough dough

02:00

11

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Leave for another 30 minutes

Soughdough dough

30:00

12

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Do the 2nd of your stretch and folds and return to the oven. You might start to see some rising.

Soughdough dough

30:00

13

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Repeat the stretch and fold and return to the over

Soughdough dough

30:00

14

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Lightly flour a bread board or surface your happy to work the dough on

Soughdough dough

01:00

15

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Remove the bread from the oven, and scrape onto your floured surface

Soughdough dough

01:00

16

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Flour your breadbasket

Soughdough dough

00:30

17

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Now it's time for the last stretch and fold. Repeat the process from before. Then, tuck in the corners to make it into a bread dough shape

Soughdough dough

02:00

18

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Scoop into the bread basket, with the seams (foldy bits), on top, cover and leave on the counter for another hour

Soughdough dough

30:00

19

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Transfer to the fridge over night

Soughdough dough

08:00:00

20

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When you're ready to bake, preheat the over (fan off) to as hot it will go with your dutch over inside. Mine is 250°C.

Bake your sough dough

00:20

21

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Cut some baking paper out to line the bottom of your dutch oven

Bake your sough dough

01:00

22

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When your oven is up to heat, quickly and as safely as you can, take the dough out of the fridge, put it on to your baking paper, score a line through the top, and drop into the pot.

Bake your sough dough

01:00

23

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Bake for 30 minutes with the lid on

Bake your sough dough

30:00

24

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Turn the heat down to 220°C

Bake your sough dough

00:30

25

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Remove the lid from the pot, and bake for another 10 minutes (of shorter if you like thinner crust)

Bake your sough dough

10:00

26

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Leave bread to cool completely on a wire rack

Bake your sough dough

30:00

Pour out your starter into a large bowl

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Add 400g of white bread flour

Elapsed Time: 00:00

Time Left: 00:30

Not Started

Add 100g wholemeal bread flour

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Using lukewarm water (I mix a filtered water with kettle heated water), add 300ml to the mix

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Add 10g of salt

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Add honey

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Fold together with a spatula making sure all the flour is incorporated

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Wet your hand with warm water and scrunch the dough, this is to make sure the ingredients are mixed well

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Not Started

Cover with a tea towel and pop in the oven with the light on for around an hour and a half

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Not Started

Take out of the over, scrape down the sides and do the first of your stretch and folds. Think of dough like a square, you take the top, stretch it out as far as it will go, and fold it over. Do this with each side. Then recover and return to oven

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Leave for another 30 minutes

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Time Left: 30:00

Not Started

Do the 2nd of your stretch and folds and return to the oven. You might start to see some rising.

Elapsed Time: 00:00

Time Left: 30:00

Not Started

Repeat the stretch and fold and return to the over

Elapsed Time: 00:00

Time Left: 30:00

Not Started

Lightly flour a bread board or surface your happy to work the dough on

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Remove the bread from the oven, and scrape onto your floured surface

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Flour your breadbasket

Elapsed Time: 00:00

Time Left: 00:30

Not Started

Now it's time for the last stretch and fold. Repeat the process from before. Then, tuck in the corners to make it into a bread dough shape

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Scoop into the bread basket, with the seams (foldy bits), on top, cover and leave on the counter for another hour

Elapsed Time: 00:00

Time Left: 30:00

Not Started

Transfer to the fridge over night

Elapsed Time: 00:00

Time Left: 480:00

Not Started

When you're ready to bake, preheat the over (fan off) to as hot it will go with your dutch over inside. Mine is 250°C.

Elapsed Time: 00:00

Time Left: 00:20

Not Started

Cut some baking paper out to line the bottom of your dutch oven

Elapsed Time: 00:00

Time Left: 01:00

Not Started

When your oven is up to heat, quickly and as safely as you can, take the dough out of the fridge, put it on to your baking paper, score a line through the top, and drop into the pot.

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Bake for 30 minutes with the lid on

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Time Left: 30:00

Not Started

Turn the heat down to 220°C

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Remove the lid from the pot, and bake for another 10 minutes (of shorter if you like thinner crust)

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Time Left: 10:00

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Leave bread to cool completely on a wire rack

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