I’ve been baking bread since around 2010 and over time, I’ve continued chasing the perfect loaf. During the first month of Covid lockdown, several people in my baking club wanted details about my sourdough recipe and method. Since then, my method continued to evolve but I never wrote it down. Now in Manchester, with my 7+ year old starter, stand mixer, dutch oven, bread tools, flour, and everything else I’ve used to make bread over the last decade still in Seattle, it’s time to relearn how to make bread.
It was very hot when I tried to get my new starter growing which meant it developed quickly, but tended to contain a lot of acid producing bacteria rather than yeast. I should have waited but I really wanted to homemade bread so I rushed it. As a result, the first loaf was… a bit flat and we shall never speak of it again.

After that, I let the starter develop a bit more in cooler temperatures and fed it better flour from a local bakery. The second loaf was much better (as in, we all agreed it was edible and some even thought it was delicious). The third loaf just came out of the oven and, so far, is looking decent. I still have a long way to go to get back to the loaves I was baking in Seattle, but considering all the tools I don’t have currently, I’m pleased with how this came out.

So, what do I do these days that’s different from when I wrote about it a few years ago? First, my starter lives in the fridge and only comes out for 10-20 minutes when it’s time to start a new loaf. Next, the starter goes directly into the dough rather than building it up overnight first. I therefore need to give the dough more time during the initial rise to let the yeast really wake up and get to work. The end result is about the same amount of between starting a loaf and finishing the bake but less hands-on time which means it fits my schedule better and tends to be more flexible. Here are the details:
- Pull starter out of the fridge and put 100g in mixing bowl (leaving only 5-10g starter in the jar)
- Add 50g flour and 50g water to the starter jar, mix well, and put it back in the fridge. That’s all the time it gets to warm up
- Add water (see below for how much) to the mixing bowl and stir slightly to spread the starter. Stirring here isn’t really needed, but it makes me feel better about the whole process
- Add flour and salt (see below) and start mixing. If mixing by hand, mix for a couple of minutes to ensure all the flour is wet and the dough is “shaggy” (not yet smooth and well mixed, we’ll get there soon). If using a mixer, turn it on for 6-10 minutes. The dough will come out much smoother than hand mixing but it won’t matter in the end.
- Set the dough aside for 10-15 minutes, covered so it doesn’t dry out
- Do some bowl folds.
- Repeat steps 5 & 6 two (usually good for mixers) to four (usually best for hand mixed) more times. Each time, the dough will get smoother and better mixed. You know you’re done when the dough has a consistent feel throughout.
- Let rise at room temp for 8-12 hours. You’re looking for it to double in size, but if it’s in a curved mixing bowl that can be hard to measure. If it’s warm (above 24C / 75F) it might even go as fast as 6 hours. The nice thing is that it usually rises pretty slowly so if you’re an hour early or late, the bread will still be fine.
- Turn out the dough onto the counter and do a few stretch and folds. Form into a ball
- Let rest for 15-20 minutes
- Form the loaf and place in a banneton or mixing bowl lined with a floured dishcloth. Cover and place in the fridge.
12. Let rest/rise in the fridge for 8-12 hours (or longer, if that works better for your schedule. I’ve gone up to ~20 hours and it was still fine. It’s a flexible and forgiving recipe)
13. Preheat oven to 450F / 225C with baking surface: dutch oven, baking stone, or fry pan (what I have in Manchester)
14. Place bread in/on baking surface and bake with steam for 15 minutes. For steam, either cover the loaf with the lid of the dutch oven or add water to a baking pan below the loaf
15. Rotate the bread and lower the oven temp to 425F / 215C and bake for another 15 mintes
16. Pull bread from oven and let cool. Enjoy
How much water and flour?
With a larger oven in Seattle I went for a slightly larger loaf which used:
- 425g water
- 625g flour (usually a mix of bread flour and whole wheat)
- 14g salt
In Manchester, I’m going slightly smaller but keeping the ~70% hydration, giving me:
- 300g water
- 450g flour
- 11g salt
Remember, both of these also include the 100g starter. Well, that’s it. If you try it, let me know and happy baking. Hopefully my Manchester loaves will eventually get back to looking as good as my Seattle loaves:















