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Paul Hollywood Sourdough Bread Recipe

Paul Hollywood Sourdough Bread Recipe

5 from 1 vote
Following the legendary baker’s methods, this Paul Hollywood sourdough bread recipe harnesses the power of wild yeast naturally present in the air around us. Unlike commercial bread that relies on baker’s yeast, this traditional approach creates that characteristic tangy flavor and chewy texture that sourdough enthusiasts crave.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 163
Ingredients Method Video Notes

Ingredients
  

  • 100 g strong white bread flour
  • 100 ml tepid water
  • 60 g strong white bread flour
  • 60 ml tepid water
  • 150 g active sourdough starter
  • 10 g fine sea salt
  • 450 g strong white bread flour plus extra for dusting
  • 310 ml tepid water
  • A little oil for oiling the bowl

Method
 

  1. Day 1: Mix 100g strong white flour with 100ml tepid water in a small container using a fork. Cover and leave at room temperature (around 20°C) for 2-3 days.
  2. Days 3-5: Once bubbling begins, discard half the starter. Feed with 60g flour and 60ml tepid water. Repeat daily until very active (bubbling within 8 hours of feeding).
  3. Mix the dough: In a stand mixer, combine 450g flour and 10g salt. Add 310ml tepid water and mix for 3-4 minutes until coming together.
  4. Add starter: Incorporate 150g active starter and mix for 10-15 minutes until smooth and elastic. The dough should stretch without breaking easily.
  5. First rise: Transfer to an oiled bowl, cover, and leave for 10-12 hours at room temperature until doubled in size.
  6. Shape: Turn out onto floured parchment paper. Gently shape into a round, tucking edges underneath. Rest for 30 minutes to 1 hour.
  7. Prepare for baking: Preheat your Dutch oven to 210°C (410°F) for 10 minutes. Score the top of your dough with a sharp blade in your desired pattern.
  8. Bake: Carefully transfer the dough (on parchment) into the hot pot. Spray with water, cover with lid, and bake for 30 minutes. Remove lid and bake another 25-30 minutes until deep golden brown.

Video

Notes

Store your finished Paul Hollywood sourdough bread recipe at room temperature in a paper bag or bread box for up to 3 days to maintain the crusty exterior. For longer storage, slice and freeze for up to 3 months. Toast frozen slices directly from the freezer for best results.