Paul Hollywood’s Sourdough Bread Recipe
Are you looking for a classic sourdough bread recipe to impress? Look no further than Paul Hollywood’s simple sourdough recipe. This traditional sourdough recipe is sure to please even the most discerning of bread enthusiasts.
In the hands of a skilled baker, this classic recipe yields both one of the most classic and flavourful types of breads. With the perfect combination of slight sourness, inspiring aroma and crunchy outside, Paul Hollywood’s sourdough bread will surely tickle your taste buds.
Ingredients & Method
Ingredients:
- 50 g strong white bread flour
- 25 g water
- 20 g ripe, active sourdough starter
- 300 g strong white Fine for bakers
- 4 g salt
- 200 g mature sourdough starter
- 225 g warm water
Method:
- To make your mature starter, combine 20 g of ripe, active sourdough starter, 50 g strong white bread flour, and 25 g of water in a container with a lid. Cover and leave in a warm place overnight or up to 12 hours.
- Put the flour, salt and starter into a bowl. Make a well in the centre and pour in the warm water. Bring everything together with your hands or a spoon until it forms a ball and place the dough on a lightly floured surface.
- Knead the dough for 5 minutes, then leave it to rest on the surface for 10 minutes.
- Knead the dough for a further 5 minutes. Cover the dough and leave it to rise in a warm place for around 1-2 hours, or until it is doubled in size.
- Tip the dough onto a lightly floured surface and knead for 2 minutes, then shape into a round loaf and place it onto a baking tray lined with baking parchment.
- Cover and leave for a further 1-2 hours, or until it has doubled in size.
- Heat your oven to 230C/210C fan/ gas 8 and place a roasting tin in the bottom of the oven. Fill the tin with hot water to create steam.
- Sprinkle the top of your rise dough with some flour and slash the top with a sharp knife.
- Place the dough into the preheated oven, then quickly shut the oven door. Bake the loaf for 25 minutes, then reduce the temperature to 200C/180C fan/gas 6 and bake for a further 12-15 minutes. The loaf should be a deep golden brown and sound hollow when you tap the base of it.
- Transfer the loaf to a wire rack, to cool and enjoy freshly baked!
This classic sourdough bread recipe offers a change from the traditional French style. Like all sourdough recipes, it’s time consuming, but it’s well worth the effort when the finished result is a rustic loaf of supremely delicious bread. Although this recipe originated from the United Kingdom, it is adapted from its European roots with a combination of creamy white flour, salt and of course sourdough starter.
No matter what experience you have as a baker, don’t be intimidated by this recipe. Paul Hollywood’s recipe has been simplified to guarantee successful results every time. Soon enough, you’ll find yourself creating beautiful sourdough loaves with ease.
Happy baking!
