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Jamie Oliver Sourdough Bread

Jamie Oliver Sourdough Bread
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Jamie Oliver’s Sourdough Bread is a naturally leavened bread made using a sourdough starter instead of yeast. The dough ferments slowly, developing flavor and structure before being baked into a crusty loaf.

Ingredients

Scale

  • 500g strong bread flour

  • 350ml water (lukewarm)

  • 100g active sourdough starter

  • 10g salt

Instructions

Step 1: Mix the Dough

In a large bowl, combine flour and water. Mix until a rough dough forms and let it rest for 30 minutes (autolyse stage).

Step 2: Add Starter and Salt

Add sourdough starter and salt. Mix thoroughly until well incorporated.

Step 3: Knead or Fold

Instead of heavy kneading, perform stretch-and-fold techniques every 30 minutes for 2–3 hours.

Step 4: Bulk Fermentation

Cover and let the dough rise at room temperature for 4–6 hours until it increases in size.

Step 5: Shape the Dough

Gently shape into a round or oval loaf. Avoid deflating too much air.

Step 6: Final Proof

Place in a floured basket and refrigerate overnight (8–12 hours).

Step 7: Preheat Oven

Heat oven to 230°C (450°F). Place a Dutch oven or baking tray inside to heat.

Step 8: Bake the Bread

Transfer dough to the hot surface, score the top, and bake for 20 minutes covered, then 20–25 minutes uncovered until golden and crisp.

Step 9: Cool Before Slicing

Let the bread cool completely before cutting—this helps the crumb set properly.

Find it online: https://jamieolivereats.uk/sourdough-bread/