Baking Awesome Sourdough Bread!

This blog post introduces a video I made to answer the question, ‘How do you bake awesome sourdough bread?’ It’s part of our ‘You Ask, We Answer’ series, where we share helpful tips and answers to make life in Suffolk – and beyond – a little more enjoyable.

What does this have to with holiday Barns or Barges? Nothing! It’s just a nice thing to do, and it tastes yummy!

At Woodfarm Barns & Barges, we believe in the simple joys of homemade creations, and baking sourdough bread is one of them. That’s why this topic is featured in our ‘You Ask, We Answer’ initiative, designed to provide practical guidance and inspire confidence, whether you’re a seasoned baker or just starting out.

Below, you’ll find the video and the transcript, so you can revisit the steps anytime.

Here’s what I had to say about making sourdough bread…

The Starter: A Generational Gift

This sourdough journey starts with my mate Mark, who handed me a starter and a recipe. Starters are traditionally passed down from person to person, and now I’m passing some to my mum, who wants to give it a go.

The starter is a mix of strong flour, water, and bacteria. You’ll notice bubbles in the mixture – that’s the bacteria activating. I’m feeding the starter to build it up and share it.

Ingredients for a Small Loaf

To make a small loaf, you’ll need:

• 250g strong white flour
• 175ml filtered or bottled water
• 6g Himalayan salt (mix with water to avoid uneven saltiness)
• 50g of starter (around two spoonfuls)

Mixing the Dough

Combine the flour, water, salt, and starter in a bowl. Stir until the mixture is well combined and forms a dough. At this stage, you can add extras like seeds (e.g., pumpkin, sunflower, or flax), caraway, or herbs. Mix thoroughly, form a ball, and cover it with a damp tea towel.

First Rest and Kneading

Let the dough rest at room temperature for about 40 minutes. After that, give it a light knead and mix in any additional ingredients like seeds. Cover it again and let it ferment at room temperature.

Fermentation Time

I left mine for 48 hours this time to experiment. This extended fermentation is great for the gut and enhances the flavour.

Preparing for Baking

Once fermented, transfer the dough to a pan lined with greaseproof paper. Preheat the oven to around 230°C, then reduce it to 200°C for baking.

• Bake with the lid on for 20 minutes.
• Remove the lid and bake for another 30 minutes until golden.

The Result

Out of the oven comes a beautifully risen, seed-packed sourdough loaf. A couple of tips: keep the dough sticky but not too wet, and use a smaller pan for a taller loaf.

This loaf is heading to my friends George and John. Thanks to my mate Mark for the recipe – though I’ll be typing it up because his handwriting is shocking!

Final Thoughts

Don’t expect a cooking series from me – sourdough and dog treats might just be my signature dishes!