There is a posh little ‘farmers market’ opposite my flat every saturday which I always try to visit for some inspiration and cooking ingredients. It’s brilliant. There are people cooking hog roasts, lots of fresh produce, even fresh fish (I know that doesn’t come from a farm) and a few bakers.

Last week I approached one of the bakers who had some lovely bread and asked about sourdough starter and he agreed to bring some for me, which was nice. He bought some along yesterday and of course I had to bake some bread for myself!

I’ve adapted a recipe from my newest book, Paul Hollywood’s Bread. I’m moving house in a couple of weeks so I am trying to use up all the ingredients currently in my baking cupboard, so expect to see something with pineapple, coconut and golden syrup in the next few posts. As a result, I didn’t buy any strong white flour and instead used the rest of my posh seeded stuff.


375g posh seeded bread flour
250g sourdough starter
7g salt
150ml tepid water
a few glugs of olive oil


Combine the flour, starter and salt in a bowl. Add 110ml of the water to begin with and stir in with one hand. If needed, add the rest of the water in small amounts until you’ve got the desired consistency for a soft dough.

Pour the dough onto a lightly oiled work surface and knead for 10-15 minutes until the dough is stretchy.

Tip the dough into a lightly oiled bowl and cover with cling film so the dough can rise for 4-5 hours.

NBBO - Sourdough Loaf

Scatter some flour on a work surface. Tip the risen dough onto the dusted surface. beat the dough down with your knuckles to knock all of the air out of it. Fold the dough in on itself several times to strengthen it’s structure.

Fold both ends in towards the centre and press them down to make a chunky square shape. Now shape the dough into a ball. dust the ball with flour and drop it into a small mixing bowl. Leave the dough to rise overnight.

Heat the oven to 220c. Put a roasting tin on the bottom shelf as the oven heats up. Heavily dust a non-stick baking tray, or one lined with baking parchment, and gently drop the dough onto the tray, trying to keep it’s domed shape.

Pour a litre of water into the roasting tin to create some steam in the oven, this helps a good crust form. Bake for 30 minutes and lower the temperature to 200c before baking for a further 20 minutes. Leave to cool and enjoy!

NBBO - Sourdough Loaf

NBBO - Sourdough Loaf

NBBO - Sourdough Loaf

NBBO - Sourdough Loaf

It didn’t rise as much as I expected and I was expecting bigger air holes, but it’s SO TASTY!


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