Rustic White Sourdough

To create this rustic sourdough using only bakers flour you must first create a sourdough and then the bread dough. Essentially the sourdough stage is a method to increase your starter from its original amount to the amount needed to successfully leaven your bread dough. Additionally there needs to be enough sourdough created to allow you to remove the amount added as starter – effectively cycling your starter as well as making bread.

The final stage in making your sourdough bread is the bread dough itself. The bread dough is the final dough which will be proved, baked and eaten with relish and gusto.

Unit size 1000g (35.274oz)
Number of units 2
Total flour 1320g (46.562oz)


Our recipes assume a consistent temperature of 20°C (68°F), for the home baker this is a challenge and the best you can do if you do not have air-conditioning is to use warmer water if you need to increase the dough temperature.

Sourdough – Ingredients



Bakers flour 396g (13.968 oz)
Starter 79g (2.794 oz)
Water 238g (8.381 oz)
Diastatic malt 1g (Pinch)
634g (22.349 oz)*

*The starter weight is not included in the total as this will be removed in the bread dough stage.

Now follow the instructions to make a basic Sourdough.

How to make a sourdough.

Basic steps are:
1. Add flour.
2. Weigh water and add diastatic malt to the water.
3. Add starter.
4. Add water and mix.
5. Cover and leave to ferment for 12 hours.

The sourdough created in this stage will be 79g more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.

Bread Dough – Ingredients



Bakers flour 924g (32.593 oz)
Sourdough 635g (22.385 oz)
Water 713g (25.143 oz)
Diastatic malt 2g (0.081 oz)
Salt 26g (0.931 oz)
2300g (81.133 oz)


Dough to Oven Time 14 hours 30 mins
Bulk Fermentation Time 2 hours
Intermediate Proof Time 30 mins
Retardation Time 10 hours
Final Proof Time 2 hours


How to make a bread dough.

Basic steps are:
1. Add flour.
2. Weigh the required salt.
3. Remove starter from the sourdough.
Remove your original starter from the sourdough and store it in your usual way – in the fridge is the best as you can keep it there for up to several weeks without having to tend to it.
4. Measure the water and add diastatic malt to the water.
5. Add the sourdough.
6. Add water and diastatic malt mixture.
7. Mix and then knead the dough. Knead for 10 minutes and have a 5 minutes rest twice.
8. Add the salt and then knead for another 10 minutes.
9. Ferment for the bulk fermentation time of 2 hours.
Leave the dough in a location in your house that has a constant temperature away from draughts – preferably 20°C (68°F), covered by a tea towel.
10. Mold and round dough and leave for the intermediate proof time which is 30 mins.
11. Mold the dough to form the bread shape.
With the dough seam side up push and dent the dough with the heel of your hand, bring up the side closest to you and press into the centre of the dough piece. Lift the other side opposite and press into the centre. Press and roll to form a loaf shape making sure the centre seam is sealed. Place in the basket lined with the dusted cloth with the dough’s seam facing upwards. You can now fully cover with the cloth.
12. Place in fridge for the retardation time which is 10 hours.
13. Remove the first loaf from the fridge and then the second loaf 45 minutes later. Leave to prove for 2 hours in a location in your house that has a constant temperature away from draughts – preferably 20°C (68°F).
14. Bake your bread.
Preheat your oven for 40 mins to the hottest it will go, remember that you are also heating up your stone and if you have one add your steam engine to the bottom of the oven.

5 minutes before the bread is to go into the oven boil your jug.

Turn the dough out from basket onto a well dusted peel with the seam now facing downwards.

Use the lame to slash three cuts or whatever appropriate slashes on the top of the dough.

Slide the dough into the oven on top of your stone. You may lightly spray the dough with water. Pour boiling water into the stainless bowl to generate steam.

Change the oven temperature to 220°C (428°F) and leave the bread to bake for 25-30 minutes. Set a timer for 15 minutes and rotate the loaf in the oven so that it is baked evenly. The bread is baked when you have a good golden brown colour and when you take out the loaf you get a good resonance when you drum the bottom of the loaf with your fingers (be careful not to burn yourself).

If you have our app then the alarms are worked out for you, here is an example of the schedule.



Friday 6pm Make sourdough
Saturday 8.30am Prepare for bread dough
Saturday 9am Mix bread dough
Saturday 10.30am Turn over dough
Saturday 11.30am Scale(divide) and round loaves
Saturday 12pm Mold to basket then refrigerate
Sunday 8am Remove first loaf from fridge
Sunday 8.45am Remove second loaf from fridge
Sunday 9.15am Preheat oven
Sunday 9.55am Boil water for steam
Sunday 10am Bake first loaf
Sunday 10.45am Bake second loaf

Check out our app Bread Boss on iTunes and the Google Play Store for more recipes and the ability to create your own alarms and recipes:


4 replies on “Rustic White Sourdough”

Hi bread boss,

Thanks for the recipe and especially the detailed instructions! I had difficulty with kneading though and I found the dough was (initially) very sticky. As hard as I tried, I couldn’t get the dough to the “transparent windowpane” stage (though it did change consistency). Do you have any advice? This is the first time I’ve made sourdough and I’m thinking that I am still learning kneading technique (and maybe lacking some arm strength!). Also as I followed the weights of the ingredients above I’m thinking that next time I’ll halve the recipe (to make one loaf) and then I’ll have a smaller ball of dough which will be more manageable.

Hi L,

Let me suggest you mix as best you can using the same technique. Allow you dough to have the rest. during the resting steps the gluten will start to exhibit the clearing you’re looking for.

To understand dough development or gluten modification see my reply to a question posted the other day in the previous questions section.

Go here:

I explain that the less intense the kneading the longer DTO time is needed…

Let me know if that answers your question.

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