Written by Dale Richardson - Updated: June 23, 2023
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Now we all know the man. I mean, Paul Hollywood is an English legend. Perhaps you've watched too much Bake Off , or you're stuck in the home with quarantine. Regardless of why you're here, we've got a great sourdough bread recipe straight from Paul Hollywood. And the best part? I'll show you how to make a sourdough starter of your own! That's what will really set this recipe apart from your everyday sourdough loaf from the market.
Let's get right into it! We don't do the faff and filler that others do here - just solid recipes and their ingredients. So no, you won't be hearing my life story nor that of my mother and her mother.
First things first, as always, is the mise en place. A simple term with massive meaning, mise en place (litreally "everything in its place" in French) will ensure you're baking like a pro in no time. Now, what will you need?
You'll be able to get 1 loaf out of this recipe, with roughly 1 hour of work (minus resting and proving).
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If you've not done this before, check out this video . It'll help with picturing what I'm saying.
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First things first, this will take at least 8 days, so you'll have to be patient.
As a note, I recommend doubling up on this recipe, if not more if you plan to make a lot of bread. This is enough for the occasional baker.
To make a sourdough starter, you'll need:
Now, here's what to do, by day:
Day 1: Combine 1 tsp rye flour and 1 tsp tepid filtered water in a clean jar. Stir to make a batter, cover with lid, and leave for the day.
Day 2 and 3: Each day, stir in 1 tsp rye flour, 1 tsp tepid water, and lid the jar. Leave it somewhere warm, not hot. (So not on or near an oven - I made and paid for that mistake already. Don't be like me.)
Day 4, 5, and 6: Each day, stir in 1 tsp rye flour, 1 tsp strong white flour, and 2 tsp tepid water. Replace the lid and leave somewhere that's warm, not hot. By the sixth day, you should have a bubbling, living sourdough starter.
Day 7 and 8: Discard half of the starter. Stir in 20 grams of both rye and white flour, and 40 grams tepid water. Replace the lid and leave it in a warm place.
After this, just remember to feed your starter! When you remove the starter you need, replace it with equal parts flour and water. For the above recipe, for example, you would need to add 50 g each of flour and water.
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And there you have it! A sourdough bread recipe from Paul Hollywood himself! While his method doesn't include a starter, I feel that our starter makes a drastic difference in the quality of the final product.
And if you're looking for a new recipe to try, check out Paul Hollywood's English muffins , with my own personal sweet or savoury butter recipes. Now the only thing left is to get baking! I believe in you - you'll do Paul proud.
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