Jamie Oliver Sourdough Bread is made with all-purpose flour, active sourdough starter, lukewarm water, and salt. This traditional Jamie Oliver Sourdough Bread recipe creates a delicious, crusty bread that can be perfect as side dish for stew, soup or even casserole dishes.
More Jamie Oliver recipes:
🧡 Why You’ll Love This Sourdough Bread Recipe:
- Tasty Homemade Flavors: Enjoy the authentic, homemade taste of Jamie Oliver’s Sourdough Bread. It brings a cozy, traditional feel to your meals.
- Crunchy Crust: Feel the joy of biting into a loaf with a golden, crispy crust. Each slice has a wonderful crunch that makes it even better.
- Homemade Goodness: Be proud of baking your own bread. It’s a great way to get better at baking and enjoy every slice you make.
🧂 Jamie Oliver Sourdough Bread Ingredients
- 475 g all-purpose flour
- 100 g active sourdough starter, bubbly
- 325 g lukewarm water (about 90°F or 32°C)
- 10 g salt
🍞 How To Make Jamie Oliver Sourdough Bread
1. Prepare the Starter:
- Ensure your sourdough starter is active and bubbly. Feed it every 4 to 12 hours, starting at least one day before you make your dough.
2. Mix the Ingredients:
- In a large bowl, use a wooden spoon or your hands to combine the lukewarm water, active starter, salt, and flour. Mix until all ingredients are well incorporated.
- Cover the bowl with a lid or plastic wrap. Let it sit for 30 minutes to allow the flour to fully absorb the water.
3. Stretch and Fold:
- Gently pull and stretch the edge of the dough upwards and then fold it back towards the center. Rotate the bowl a quarter turn and repeat the stretch and fold. Perform this action four times to complete one round.
- Let the dough rest for 30 minutes, covered. Then perform another round of stretches and folds. Cover the bowl and let the dough rest for an additional two hours.
4. Shape and Proof the Dough:
- Lightly flour your work surface and place the dough on it. Fold the dough over itself and gently roll it towards you to form a tight ball.
- If desired, let the dough rest uncovered for 15 to 20 minutes to help it form a skin, which makes it easier to handle.
- Fold the sides of the dough to the center, pinch them together, and repeat with the remaining sides to increase surface tension.
- Place the dough seam side up in a floured banneton or bowl. Cover with a floured tea towel. Alternatively, you can wrap it in plastic or place it in a plastic bag and tie the ends.
- Refrigerate the dough for 12 to 15 hours, or let it rise at room temperature for 3–4 hours.
5. Bake the Bread:
- Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
- Remove the dough from the fridge and place it on a parchment-lined baking sheet. Score the dough with a lame or razor blade.
- Carefully place the dough with the parchment into the preheated Dutch oven. Cover and bake for 20 minutes.
- Reduce the oven temperature to 475°F (245°C), remove the lid, and bake for an additional 15 to 25 minutes until golden brown.
đź’ Recipe Tips:
- Check the Starter: Make sure your sourdough starter is bubbly and active for the best bread rise.
- Warm Water: Use water that’s a bit warm to help wake up the yeast in the starter.
- Dough Stretching: Stretch and fold the dough as the recipe says to make the bread’s texture better.
- Watch the Dough Rise: The time it takes for your dough to rise can change depending on how warm your kitchen is.
- Hot Oven: Heat your Dutch oven before baking to help your bread cook well and get a crunchy crust.
🍵 What To Serve With Sourdough Bread?
You can serve Sourdough Bread with Classic Butter and Jam, Cheese Platter, Soup and Stew, Bruschetta, Avocado Toast, Smoked Salmon, Pesto Chicken Sandwich, Hummus, and Veggies.
🎚 How To Store Leftovers Sourdough Bread?
- In the fridge: Place leftover sourdough Bread in an airtight container for 2 days
- In the freezer: Seal leftover sourdough Bread in a freezer bag for 3 months.
🥵 How To Reheat Leftovers Sourdough Bread?
- In the Oven: Place leftover Sourdough Bread on a baking sheet and warm for 10 minutes at 350°F.
- In the Microwave: Reheat leftover Sourdough Bread on a microwave-safe plate for 20 seconds.
- In the Air Fryer: Place leftover Sourdough Bread in the air fryer basket and heat for 3 minutes at 350°F.
FAQ’S:
How To Prevent The Bread From Becoming Too Dense?
To keep the bread from being too dense, let it rise enough during fermentation and proofing. Don’t work the dough too much, as this can make it heavy.
How To Prevent The Crust From Becoming Too Hard During Baking?
To keep the crust soft, cover the bread with a damp cloth as it cools. This keeps it moist. Also, watch the oven temperature and how long you bake it.
Can I Use Bread Flour Instead Of All-Purpose Flour?
Yes, you can use bread flour instead of all-purpose flour. It might make the bread a bit chewier because bread flour has more protein. You might need to adjust how much you use to get it just right.
How To Prevent The Bread From Sticking To The Dutch Oven During Baking?
To stop the bread from sticking, heat up the Dutch oven first and sprinkle some flour or cornmeal on the bottom before you put the dough in.
More Jamie Oliver recipe:
Jamie Oliver Sourdough Bread Nutrition Fact:
- Calories: 84
- Carbohydrates: 16g
- Fiber: 1g
- Added Sugars: 0g
- Protein: 3g
- Total Fat: 1g
- Saturated Fat: 0g
- Sodium: 187mg
Jamie Oliver Sourdough Bread Recipe
Description
Jamie Oliver Sourdough Bread is made with all-purpose flour, active sourdough starter, lukewarm water, and salt. This traditional Jamie Oliver Sourdough Bread recipe creates a delicious, crusty bread that can be perfect as side dish for stew, soup or even casserole dishes.
Ingredients
Instructions
- Ensure your sourdough starter is active and bubbly. Feed it every 4 to 12 hours, starting at least one day before you make your dough.
- In a large bowl, use a wooden spoon or your hands to combine the lukewarm water, active starter, salt, and flour. Mix until all ingredients are well incorporated.
- Cover the bowl with a lid or plastic wrap. Let it sit for 30 minutes to allow the flour to fully absorb the water.
- Gently pull and stretch the edge of the dough upwards and then fold it back towards the center. Rotate the bowl a quarter turn and repeat the stretch and fold. Perform this action four times to complete one round.
- Let the dough rest for 30 minutes, covered. Then perform another round of stretches and folds. Cover the bowl and let the dough rest for an additional two hours.
- Lightly flour your work surface and place the dough on it. Fold the dough over itself and gently roll it towards you to form a tight ball.
- If desired, let the dough rest uncovered for 15 to 20 minutes to help it form a skin, which makes it easier to handle.
- Fold the sides of the dough to the center, pinch them together, and repeat with the remaining sides to increase surface tension.
- Place the dough seam side up in a floured banneton or bowl. Cover with a floured tea towel. Alternatively, you can wrap it in plastic or place it in a plastic bag and tie the ends.
- Refrigerate the dough for 12 to 15 hours, or let it rise at room temperature for 3–4 hours.
- Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
- Remove the dough from the fridge and place it on a parchment-lined baking sheet. Score the dough with a lame or razor blade.
- Carefully place the dough with the parchment into the preheated Dutch oven. Cover and bake for 20 minutes.
- Reduce the oven temperature to 475°F (245°C), remove the lid, and bake for an additional 15 to 25 minutes until golden brown.
Prepare the Starter:
Mix the Ingredients:
Stretch and Fold:
Shape and Proof the Dough:
Bake the Bread:
Notes
- Check the Starter: Make sure your sourdough starter is bubbly and active for the best bread rise.
- Warm Water: Use water that’s a bit warm to help wake up the yeast in the starter.Dough Stretching: Stretch and fold the dough as the recipe says to make the bread’s texture better.
- Watch the Dough Rise: The time it takes for your dough to rise can change depending on how warm your kitchen is.
- Hot Oven: Heat your Dutch oven before baking to help your bread cook well and get a crunchy crust.
Jamie Oliver Sourdough Bread Recipe