Sourdough At Home | Gunn News | Rodd & Gunn

The Lodge Bar's Sourdough

18th May 2020
Households around the world have jumped headfirst into crafting their very own sourdough, given the opportunity of working from home during lockdowns and shelter-in-place orders.

The process is intimate in that it requires significant care and attention; however, the results can be remarkably good provided you have the right ingredients and technique. Our recipe calls for a sourdough starter.

Yields 1kg sourdough loaf.

Note – you will need to start this recipe the day before.

Serves 2




Sponge dough
100ml water
100gr bread flour
50gr starter

Bread dough
Sponge dough (as above)
315ml water, room temperature
400gr bread flour
100gr wholemeal flour
13gr salt




The day before, begin the sponge dough. Incorporate all ingredients in a bowl, then cover and set aside for 8 hours or overnight.

To make the sourdough loaf, take the rested sponge dough and add water, bread and wholemeal flour and combine together without working the dough. Rest for 30 mins.

After resting add salt and work the dough for approx. 10 mins until smooth. Rest for a further 30 mins.

Fold the edges of the dough into the centre every 30 mins for the next 4 hours, then shape and rest in a colander lined with a flour dusted tea towel for 1 hour.

Preheat oven to 250c. Place a Dutch oven or heavy based pot with secure lid in the oven to heat through.

Remove bread from colander and place on a piece of baking paper, ensuring it fits in the Dutch oven/pot.

Take Dutch oven/pot from oven and gently slide the dough on the baking paper in. Place lid on and cook for 33 mins at 250c, then lower the oven to 220c and remove lid. Cook for a further 4-7 mins until the bread is browned but not burnt.

Remove bread from pot, allow to rest for a further hour.

Serve – slice the loaf in half and cut slices from one half, sample immediately with salted butter or extra virgin olive oil.


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