Hackney Wild Sourdough
- 30m Prep Time
- 40m Cook Time
- 1h 10mReady In
A wild sourdough bread with a complex, tangy flavor developed through a multi-day fermentation process. The dough is built in stages, resulting in a crusty loaf with an airy crumb.
Ingredients
- 35 g wheat or rye sourdough starter
- 30 g water
- 40 g white bread flour
- 12 g wholemeal bread flour
- 85 g water
- 125 g white bread flour
- 30 g wholemeal bread flour
- 215 g water
- 245 g white bread flour
- 45 g wholemeal bread flour
- 8 g fine salt
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 94.2 mg
- Iron: 22.7 mg
- Magnesium: 156 mg
- Phosphorus: 552 mg
- Potassium: 556 mg
- Zinc: 4.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 35 g wheat or rye sourdough starter
- 30 g water
- 40 g white bread flour
- 12 g wholemeal bread flour
- 85 g water
- 125 g white bread flour
- 30 g wholemeal bread flour
- 215 g water
- 245 g white bread flour
- 45 g wholemeal bread flour
- 8 g fine salt
Let's Cook
-
Step 1.
Mix the pre-ferment ingredients (35g wheat or rye sourdough starter, 30g water, 40g white bread flour, 12g wholemeal bread flour) together thoroughly in a bowl. Cover the bowl and refrigerate for 6 hours.
-
Step 2.
After 6 hours, add the first-stage dough ingredients (85g water, 125g white bread flour, 30g wholemeal bread flour) to the pre-ferment and mix thoroughly. Cover and refrigerate for 2 days, or until the mixture is active and bubbling.
-
Step 3.
After 2 days, add all final dough ingredients except the salt (215g water, 245g white bread flour, 45g wholemeal bread flour) to the first-stage dough and mix thoroughly. Cover and let rest at room temperature for 30 minutes.
-
Step 4.
Add 8g salt to the dough and knead for a few minutes until fully incorporated. Cover the dough and leave at room temperature for 2½ hours, giving it a single fold (gently stretch and fold the dough over itself) every 30 minutes.
-
Step 5.
Shape the dough into a round or oval to fit a large proving basket. Generously flour the dough and the basket, then place the dough seam-side up in the basket. Cover and refrigerate for 12 hours (typically overnight) for the final proof.
-
Step 6.
Preheat the oven to 250°C (230°C fan)/480°F/gas 9+ (or as high as it will go) with a baking stone or inverted baking sheet inside. Turn the proofed dough out onto a well-floured peel, slash the top with a sharp knife or lame, and slide it onto the hot baking stone. Bake for 40 minutes, turning the loaf around after 20 minutes for even browning. Let cool completely on a wire rack before slicing.