Sour Dough Bread

Try substituting some of the flour for spelt, wholemeal or rye or a bit of everything for a change!

Serves 6     Prep: 300mins   Cooking: 45mins

Side Oven related products

Flexible dough scraper

Scraper - Flexible dough cutter/scraper

Side Oven Bakery banneton proving basket

Round Cane Banneton

Einkorn Flour

Organic Stoneground Wholegrain Einkorn Flour

Spelt Flour

Organic Stoneground Wholegrain Spelt Flour

Organic white flour

Organic Stoneground White Flour

Add all products to basket


400g White Flour

400g Production Leaven – see our recipe for Sour Dough Leaven

10g Salt

300ml Tepid Water


  1. This should make a soft dough—water quantity may have to be adjusted to allow for the consistency of your leaven. Knead until soft and elastic.
  2. Cut to required size, mould, dip in flour then place in floured basket (a bowl lined with a floured tea towel is equally effective).
  3. Cover and leave to prove up to 5 or 6 hours until doubled in size. Turn out on to tray and slash the top with a sharp knife.
  4. Bake in a hot oven.

After baking, refresh the starter—if it is not going to be used it will go ‘to sleep’ in the fridge for a day, or it may also be frozen.

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