James Martin Recipes

James Martin Sourdough Bread Recipe

James Martin Sourdough Bread Recipe

This easy and delicious sourdough bread recipe by James Martin is perfect for home bakers. With simple ingredients like strong white bread flour and a sourdough starter, you can make a crusty, flavorful loaf that’s sure to impress. It’s a great way to enjoy fresh, homemade bread with a beautiful, chewy texture.

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Ingredients Needed

  • 500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting
  • 300g/10½oz sourdough starter
  • 2 tsp brown sugar
  • 2 tsp salt
  • Flavourless oil, for greasing

How To Make Sourdough Bread

  1. Mix the dough: In a bowl, combine the flour, sourdough starter, and 250ml/9fl oz water. Add the sugar and salt, and mix until well combined.
  2. Knead the dough: Turn the dough out onto a surface and knead for about 10 minutes, or until the dough achieves the ‘windowpane effect’ (stretch it thin until it becomes transparent).
  3. First prove: Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and leave it to prove for 2½–3 hours. Note that the dough will rise slower than regular yeasted bread.
  4. Shape the loaves: Once the dough has proved, turn it out and knock it back. Divide the dough into two portions and shape each into a ball. Flour generously and place each ball seam-side up in a bowl lined with a couche cloth or a heavily floured tea towel. Cover and let prove for another 2½ hours.
  5. Preheat the oven: While the dough proves, preheat the oven to 230°C/210°C Fan/Gas 8 (450°F/425°F Fan/ Gas 8).
  6. Bake the bread: Place a few ice cubes or cold water in a baking tin at the bottom of the oven to create steam. Turn the loaves onto a baking tray or hot baking stone and score the top with a sharp knife, making two or three cuts. Bake for 35–40 minutes or until the loaves have a good crust and sound hollow when tapped on the base.
James Martin Sourdough Bread Recipe
James Martin Sourdough Bread Recipe

Recipe Tips

  • Use a strong sourdough starter: A healthy, active starter will help your bread rise properly and develop great flavor. Make sure it’s bubbly and ready before starting the recipe.
  • Knead until the dough is smooth: The dough needs to be kneaded for about 10 minutes. This builds the gluten structure and helps the bread rise.
  • Allow enough proving time: Sourdough bread takes longer to rise than yeasted bread. Be patient and let the dough prove for the full 2½–3 hours for the best results.
  • Flour generously when shaping: To prevent the dough from sticking, flour your surface and bowls generously. This helps keep the loaves from sticking while they prove.
  • Create steam in the oven: Adding ice cubes or cold water to a baking tin in the oven helps create steam, giving the bread a crispy crust. This is key for that perfect sourdough finish.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover sourdough bread cool to room temperature. Then, wrap it in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days in the fridge.
  • Freeze: To freeze, wrap the bread tightly in plastic wrap and foil, or place it in a freezer bag. It will keep for up to 3 months. When ready to eat, thaw at room temperature for a few hours before serving.
  • Reheat: Preheat the oven to 180°C/350°F. Place the bread on a baking tray and cover it with foil. Heat for about 10–15 minutes until warm.

Nutrition Facts

Serving Size: 1 slice (130g)

  • Calories: 350
  • Total Fat: 1.5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Potassium: 250mg
  • Total Carbohydrate: 56g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 10g​

Try More James Martin Recipes:

James Martin Sourdough Bread Recipe
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James Martin Sourdough Bread Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Side Dishes Recipe Keys: S Sourdough Bread Recipe
Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time:5 hours Total time:5 hours 55 minutesServings:12-16 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

This easy and delicious sourdough bread recipe by James Martin is perfect for home bakers. With simple ingredients like strong white bread flour and a sourdough starter, you can make a crusty, flavorful loaf that’s sure to impress. It’s a great way to enjoy fresh, homemade bread with a beautiful, chewy texture.

Ingredients

Instructions

  1. Mix the dough: In a bowl, combine the flour, sourdough starter, and 250ml/9fl oz water. Add the sugar and salt, and mix until well combined.
  2. Knead the dough: Turn the dough out onto a surface and knead for about 10 minutes, or until the dough achieves the ‘windowpane effect’ (stretch it thin until it becomes transparent).
  3. First prove: Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and leave it to prove for 2½–3 hours. Note that the dough will rise slower than regular yeasted bread.
  4. Shape the loaves: Once the dough has proved, turn it out and knock it back. Divide the dough into two portions and shape each into a ball. Flour generously and place each ball seam-side up in a bowl lined with a couche cloth or a heavily floured tea towel. Cover and let prove for another 2½ hours.
  5. Preheat the oven: While the dough proves, preheat the oven to 230°C/210°C Fan/Gas 8 (450°F/425°F Fan/ Gas 8).
  6. Bake the bread: Place a few ice cubes or cold water in a baking tin at the bottom of the oven to create steam. Turn the loaves onto a baking tray or hot baking stone and score the top with a sharp knife, making two or three cuts. Bake for 35–40 minutes or until the loaves have a good crust and sound hollow when tapped on the base.

Notes

  • Use a strong sourdough starter: A healthy, active starter will help your bread rise properly and develop great flavor. Make sure it’s bubbly and ready before starting the recipe.
  • Knead until the dough is smooth: The dough needs to be kneaded for about 10 minutes. This builds the gluten structure and helps the bread rise.
  • Allow enough proving time: Sourdough bread takes longer to rise than yeasted bread. Be patient and let the dough prove for the full 2½–3 hours for the best results.
  • Flour generously when shaping: To prevent the dough from sticking, flour your surface and bowls generously. This helps keep the loaves from sticking while they prove.
  • Create steam in the oven: Adding ice cubes or cold water to a baking tin in the oven helps create steam, giving the bread a crispy crust. This is key for that perfect sourdough finish.
Keywords:James Martin Sourdough Bread Recipe