Recipe for Basic Sourdough Loaf with Carrs Flour

Basic Sourdough Loaf

25 mins prep + prove time

Bake 30-40 mins


375g Carr's Strong White flour

250g Sourdough Starter

7g Salt

175g-225g Tepid Water

Olive Oil (for kneading)

Carr’s Strong White Flour


In a large bowl mix the flour, starter and salt. Start adding the water and mix in with your hand - try using a claw action using one hand to mix and the other to hold the bowl. Add more water until you have a soft dough and all the flour has been picked up.

Brush a little olive oil onto your work surface, place the dough on top and knead for 5-10 minutes. The dough will be sticky at first, but the texture will begin to change and form a soft, smooth texture.

When this has been achieved, place it into an oiled bowl and cover with cling film. Leave it to rise in a warm place approx. 22-24˚ C for around 6 hours or overnight until it has doubled in size.

Tip the dough out onto an oiled surface and fold it over on itself a few times to release the air. This strengthens the structure of the dough. You can either place the dough back into the bowl or into a proving basket inside a clear plastic bag.

Leave to prove again for another 6 hours or until doubled in size.

When it’s ready to bake, pre-heat the oven to 210˚C (Fan 190°C, Gas Mark 7) and place a tray in the bottom with 2cm of water in. This will keep the bread moist. Sprinkle a little flour onto a baking tray and place in the oven while it pre-heats.

Tip the dough carefully onto the floured tray and using a very sharp knife make a slash on top of the dough, cutting at a slight angle and cutting approx. 1½-2cm deep. Try experimenting with different shapes and patterns.

After half an hour check your bread and bake for a further 10 minutes at 200˚C (Fan 180°C, Gas Mark 6). To check it’s ready turn the loaf over and tap the base. It should sound hollow and be golden brown. Place on a wire cooling rack and resist eating until cooled!

Enjoyed your well earned Sourdough loaf with friends!

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