This is our head baker Chris Holister’s classic white sourdough recipe, which he often takes as a starting point for various recipe adaptations, and is our go-to for a pillowy, beautifully fermented dough.

For this recipe, he uses our organic no. 4 and our organic 100% wholemeal flour, but you can use any strong white and strong wholemeal bread flours.

Makes one sourdough loaf


  • 450g strong white flour
  • 50g strong wholemeal flour
  • 350g water (around 40°C)
  • 100g sourdough starter (wheat)
  • 10g salt


Place the flours, water and sourdough starter in a mixing bowl.

Combine until the ingredients are thoroughly incorporated, cover, and leave for 30 minutes to autolyse.

Next, add the salt and a tablespoon of water. Work this well into the dough, cover, and leave for 3-4 hours in total.

Fold the dough once every hour. Once ready, the dough should feel pillowy and have increased in volume by a third.

Tip the dough out onto a lightly floured work surface and shape into a round (or your shape of preference).

Place into a floured prooving basket and leave it for one hour at room temperature. Then place the dough in the fridge overnight.

Preheat your oven to 250°C, and put your casserole pot / Dutch oven in to heat up in advance.

Flip the loaf out of the basket on to some baking parchment and slash.

Lift the loaf on the parchment paper into your hot casserole pot and place in the oven with the lid on for 30 minutes.

Carefully remove the lid and continue to bake for 15-20 minutes until you get the desired colour on the crust.

Remove the loaf and leave on a wire rack to cool for at least an hour.