A Sourdough Recipe from Apiece

If you’ve been thinking of having a crack at the perfect sourdough, then this is the recipe you’ve been waiting for!  The team at Apiece have shared their sourdough recipe with us for this week’s featured recipe:

The following recipe yields a rustic, mild-flavoured sourdough loaf that can be made with minimal fuss. The starter can be made from any whole-grain flour of your choice–spelt, wheat, rye, emmer, barley, einkorn or whatever you choose. We recommend the stoneground flours from The Grain Family. Any plain, supermarket flour can be used for the final dough.


For the starter:

115g stoneground, whole-grain flour

115g water

35g sourdough starter, previously refreshed

Method. Mix all the ingredients together until homogenously combined. Store in an air-tight container. Keep in a warm place, and allow to ferment for 12 to 16 hours.


For the final dough:

264g plain flour

165g water

264g starter, from above

7g salt

Method. In a large bowl, combine all ingredients together by squeezing them together with your dominant hand. Once a homogenous mixture is achieved, cover and allow to rest. After 20 minutes, wet your hands and fold the edges of the dough onto itself, turning the bowl as you do. Keep folding the dough’s edges into its centre until it no longer wants to be folded. Cover and let rest. You will repeat this folding twice more, at 40m and 1h. After 1h, keep the bowl covered and allow the dough to rise for a total of 2h to 3h30m or until doubled in volume.

Butter or oil a baking tin, and, using wet hands, transfer the dough into the tin. No shaping is necessary. Simply plop it in! At this point, the dough can be topped with seeds, if desired. Allow the dough to rise for an additional 1 to 2 hours or until its corners reach the top of the tin. Bake in a preheated oven at 250C for 10 minutes, and then lower heat to 215C and bake for an additional 25 to 30 minutes.


Once you’ve baked the perfect loaf why not top it with a few of the following options…..