Sourdough Basic BreadBy Wessex Mill


This recipe also works well with all of the Wessex Mill bread flours - six seed and wholemeal. Adjust the amount of water to produce a slack dough.

It depends on how runny your mother is. You might try 200g to start. (If you wish to produce an overnight sourdough then just reduce the mother to 100g in the recipe and allow it to stand at room temperature for at least 14 hours then process.)

Finished dough temperature: - 25 to 30°c if possible

About Wessex Mill

Their flour is different. It has been milled to produce top quality bread time after time. They collect wheat from farms within a 30-mile radius of Wessex Mill, before being ground slowly on the mill's 1935 built roller mills. The name of the farms can be found on the back of each bag.


  • 500g Wessex Mill strong white bread flour
  • 10g Maldon sea salt
  • 250g Mother starter
  • 300g water

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1. Weigh all the ingredients into the mixing bowl and bring together. When it has started to form a dough, turn it out onto your work surface. It will be very sticky and your fingers will get glued together.

2. Then tear down (literally tearing and moulding) to form a soft silky dough.

3. Dust the dough with flour and place it in a bowl covered with plastic to avoid it skinning, and then allow it to stand for 5 hours. After this time, put the dough on your work surface and knock it back by gently folding and moulding the dough taking care not to rip it.

4. Place back into the bowl and cover. Stand for 2 hours.

5. Take out of the bowl and knock it back again and then give it the final mould.

6. Place onto a well floured baking tray. The final prove will be about one and a half hours.

7. Bake at about 220°c for 30 to 35 minutes.

If you want a nice crispy crust, put a cast iron pan in the bottom of the oven. Allow to heat up and then put 2 ice cubes in after putting the bread in the oven. The steam gelatinises on the crust to make it crispy.

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