White sourdough bread (Sat 21.11)

Simple white sourdough bread.


  • 200 g starter (based on 100 g water/100g flour)
  • 1200 g flour
  • 750g water
  • 2 teaspoons salt
  • 30 g olive oil

1. (Sat 09:00) Reactivate the starter: mix with with 300g water and 300g flour. Keep 200 g of the batter for later use (store in the fridge). Let the remaining 600g become active, takes about 6 hours.

2. (Sat 15:00) Add an additional 400g flour and water to the starter.

Leave to rise for another 4 hours.

3. (Sat 19:00) Make up the dough by adding remaining flour, salt and olive oil. Mix all in a bowl add enough water to avoid any dry patches, the result will be quite sticky. Turn out on working surface. Do not flour the surface to avoid adding to many flour. If it’s too difficult to knead, try  with some olive oil on hands and working surface. Knead for about 12 ‘strokes’.

Leave to rest for 10 minutes.

4. (Sat 19:20) Knead again for 12 “strokes”.

5. (Sat 19:30) Knead again for 12 “strokes”. with each iteration the dough should become easier to handle. leave to rest for 20 minutes.

6. (Sat 19:50) Slowly stretch out the dough in a large rectangle (not unlike handling a pizza dough).The working surface can be floured.

Fold the dough in 3 layers (envelope style) making a neat package.

Leave to rest for 20 minutes.

7. (Sat 20:10) Repeat the previous step once again. Leave to rise for a final hour.

8. (Sat 21:10) Dough should be well risen and light. Form loaves or buns as desired.

Leave to rise until doubled in size 1 and 1/2 hour.

9. (Sat 22:30) Bake in a preheated oven at 220 C. Count on 20 minutes for rolls, 30 minutes for small loaves. Tap underneath to check if done.

Wholemeal raisin bread (Sat 21.11)

Raisin bread with wholemeal. based on “Deluxe Raisin Bread” from “The Laurel’s Kitchen Bread Book – A Guide to Whole-Grain Breadmaking” by Laurel Robertson.


  • 150 g raisins
  • 350 g water
  • 800 g wholemeal flour
  • 2 teaspoons salt
  • 42g yeast
  • 120 ml water
  • 60 g olive oil
  • 2  tablespoons honey
  • 1 egg

1. (Sat 10:30) Bring the water to the boil. Cover the raisins with the water and leave for 5 minutes.

Drain the rasins and keep the water, leave to cool till about lukewarm.

Mix salt and flour in a bowl. Crumble the yeast in the additional water with the honey.

Add all (including oil and egg) to the flour and start mixing till you get a soft dough.

Turn out on working surface and knead for some 3 to 5 minutes.

Add carefully the rasins to the dough. Spread raisins on working surfcae and roll the dough over.

Leave to rise for 1 hour.

2. (Sat 11:45) Divide the risen dough in 2 loaves.

Leave to rise for another 45 minutes.

3. (Sat 11:45) Bake in a pre-heated oven 200 C for about 33 minutes.