Components (one loaf of 750 grams):

500 grams local organic stone ground wholemeal flour (wheat, spelt or rye)
375 grams of water
12 grams of salt
150 grams of solid sourdough starter


  1. Crumble the starter into 375 gr. of warm water. Add the salt and 450 grams of the flour. Mix well and let rest for 20 minutes.
  2. Use the 50 grams of flour left to flour the work surface and a bit on the dough.
  3. Fold the dough twice, like you would an envelope – from the outside in from 4 directions and kneed another 8 times gently.
  4. After the second fold let rise for about 6 to 12 hours. the dough should double in size.
  5. At this stage, remove a piece of dough, place it in a floured box the refrigerator and it will be your sourdough starter next time you want to make bread.
  6. Shape the dough that has risen to a loaf and let rise another two hours. It is an option to put it in a basket to give it a pattern. Cover with floured cloth with the “seam” of theloaf up and the smooth side down.
  7. Bake in an oven preheated to 230 degrees celsius for about 10 minutes, then lower the temperature to 2000C.
  8. During the first ten minutes add steam to oven 3 times by pouring a little water on the bottom of the oven or by placing an ice cube on the bottom of the oven.
  9. Bake for another 30-40 minutes. Total baking time should be 40 to 50 minutes. Do not use the turbo fan!!
  10. Cool for at least an hour before slicing (for rye bread – cool for 5 hours at least).

Photo: Asaf Ronen



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