Bobbie'sKitchen
Baking

Sourdough

A slow bulk ferment for loaves, baguettes and rolls.

Sourdough, photographed by Bobbie
The original food picture from Bobbie's recipe card.
1 large loaf Prep 30 min · Bulk ferment 4–6 hr · Bake 40–45 min at 450°FBuy ingredients on Amazon Make a shopping list for this
VegetarianContains gluten

Ingredients

  • 3 cups bread flour (450g)
  • 1.5 cups water (350ml)
  • ½ cup starter (100g)
  • 1 tsp salt

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Method

  1. 1

    Mix and knead until smooth.

  2. 2

    Let rise 4 to 6 hours, or until doubled (bulk ferment).

  3. 3

    Shape and proof.

  4. 4

    Bake at 450°F for 40 to 45 minutes, until deeply browned and the loaf sounds hollow when tapped.

  5. 5

    Cool completely before slicing.

  6. 6

    Don't rush the rise — flavour comes with time.

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From Bobbie's “Bobbie's Bread Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026