Sourdough with Stoneground White Flour

by Chris Holister

Our Head Baker Chris wrote this recipe for our organic stoneground “white” flour, which crosses the divide between a traditional stoneground wholemeal, and a modern white bread flour. We are currently sourcing the wheat for this flour from Yew Tree Farm, a local organic grower. The process for milling this flour involves slowly grinding the wheat through our French Burr stones, and then lightly sieving it to remove any of the larger bran fractions. This means that it has more texture and depth of flavour to it compared with a typical refined white bread flour, and this also creates a slightly richer, less fluffy crumb. The bran gives the loaf a beautifully malty taste.

Makes one large loaf (just under 1kg approximately in weight)


  • 500g stoneground white flour
  • 100g sourdough starter
  • 375g water (around 40°C)
  • 10g salt


Place all the ingredients except the salt into a bowl.

Mix well until all the ingredients are well incorporated, cover and leave for 30 minutes to autolyse. You want to leave the dough in a warm place to try and maintain a dough temperature in the mid-to-high 20s (celsius).

Next, add the salt and work this well into the dough and then cover and leave for three to four hours, folding the dough every hour. To do this, imagine four sides. Fold the right side to the left, the left to the right, top to bottom, and bottom to top.

Make sure you don’t fold the dough just before shaping, so at hour three check the dough and if it still isn’t pillowy enough fold it and leave for another 30 minutes to one hour. Once ready, the dough should feel nice and light and have increased in volume by about a third.

Tip the dough out on to a lightly floured work surface and shape to fit your proving basket.

Place into a well-floured proving basket (the best to flour it with is a mix of white flour and brown rice flour which really helps to prevent sticking), and leave it out for 30 minutes to 1 hour before placing in the fridge overnight.

The next morning, preheat the oven and casserole pot / Dutch oven to 250°C for at least 30 minutes.

Flip the loaf out of the basket on to some baking parchment paper and score the loaf with the pattern of your choosing.

Lift it into your hot casserole pot using the parchment and place it in the oven for 20 minutes with the lid on, to create steam.

Remove the lid and continue to bake for 15-20 minutes at 220 – 230°C until you get the desired colour you want for your crust.

Place on a wire rack to cool.

(Pictured below as an oval for an alternative shaping option.)