Classic sourdough recipe

Classic sourdough recipe

16th September 2020

We love celebrating Sourdough September. Fresh from the oven bread is one of life’s little pleasures. Now, with any sourdough recipe, it’s important to remember a few things. First, never over salt the bread, always use fresh yeast. And lastly, allow it time to prove, you can’t rush perfection. Our head chef has offered up his perfect sourdough recipe for you to try at home.

Classic Sourdough recipe


1. First make your starter. In a large jar (a 1litre Kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25°c is ideal), then seal and set aside for 24 hrs.

2. For the next six days you will need to ‘feed’ the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time. Try to do this at roughly the same time every day.

After three-four days, you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between one to five days depending on temperature and environment.

Persevere for up to six days, if you still don’t see any signs of life, or the starter smells unpleasant, throw it away and start again. On the eighth day, the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.

3. Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined. Add a little extra flour if it’s too sticky or a little extra warm water if it’s too dry.

Tip onto a work surface and knead for about 10 mins until soft and elastic. If using a mixer, turn the speed up a little and mix for five minutes. The dough is ready when it bounces back when gently pressed with a finger.

4. Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for three hours. You may not see much movement after this time. But don’t be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.

5. Line a medium-sized bowl with a clean tea towel and flour it well. 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. Place the dough, seam side up, in the bowl or proving basket. Cover with a sheet of oiled cling film and leave for six-eight hours, until roughly doubled in size.

6. Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.

You can slash the top a few times with a sharp knife, if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.

7. Serve with fresh churned butter and fruit preserves for a delicious starter.

For the starter:


700g strong white flour

Warm water, as required


For the loaf:


500g strong white flour

1 tsp fine salt

1 tbsp honey

300g sourdough starter

Read more recipes from Chef Scott. Keep up to date with recipes and everything going on at our restaurant.

The Orangery Blog