Small Sourdough Loaf
If you have ever wanted to bake proper sourdough bread,this is the place to start. This small hybrid loaf uses sourdough starter for flavour and a touch of yeast for lift, so you get reliable oven spring and a crisp crust every time. It is ideal for home bakers cooking outdoors and works beautifully in the Charlie Charcoal Oven.
- Makes: 1 small loaf
- Prep time: 20 minutes (plus resting and proving)
- Cook time: 30 minutes
- Oven temperature: 240°C (465°F)
Ingredients
- 350g strong white bread flour
- 235 to 240g water
- 35g active sourdough starter (100 per cent hydration)
- 4g instant yeast (we recommend Fermipan)
- 7g fine salt
Charlie Oven setup for baking bread
Use good quality lump charcoal. We recommend Stag Charcoal for a clean, steady burn. Never use briquettes.
Light a half football-sized pile of charcoal directly on the fire grates. There is no need to wait for the charcoal to burn down to embers. Once the flames settle and the charcoal is glowing, you are ready to cook.
Preheat the oven to around 240°C (465°F). Place a pizza stone in the middle section of the oven, closer to the source of heat. This gives you strong base heat for oven spring without overcolouring the top too quickly.
If the crust starts to darken too fast, move the loaf up to a higher rack where the heat is more gentle and indirect for the final part of the bake.
Method
1. Mix
- In a large bowl add the water, sourdough starter and yeast. Stir well to loosen the starter so it disperses evenly through the water.
- Add the flour and salt. Mix until no dry flour remains. The dough will look shaggy and slightly sticky. Do not worry about smoothness at this stage.
2. Rest
- Cover and leave for 20 minutes. This short rest allows the flour to fully hydrate and makes the dough easier to work.
3. Strengthen the dough with stretch and folds
- With slightly damp hands, slide your fingers under one side of the dough. Gently lift it up until you feel resistance, then fold it back over the centre. Turn the bowl a quarter turn and repeat. Do this four times so you have worked all the way around the bowl. That is one full set.
- Rest for 20 minutes.
- Repeat the stretch and folds for a second set. By now the dough should feel stronger and hold its shape a little more confidently.
- Rest for another 20 minutes.
4. Move to a coil fold
- For the third set, use a coil fold. With damp hands, slide both hands underneath the centre of the dough so your fingers are almost touching beneath it. Lift the dough straight up so it stretches, then gently lower it back down, allowing the ends to tuck under themselves.
- Turn the bowl 90 degrees and repeat the coil fold once more. This gently builds strength without knocking out too much air.
- After the final fold, leave the dough undisturbed to continue rising.
5. Bulk fermentation
- Leave at 20 to 22°C until the dough has risen by about 60 to 70 per cent. It should look slightly domed, feel light and airy, and wobble slightly if you shake the bowl. This usually takes 2½ to 3½ hours depending on your room temperature.
6. Pre-shape
- Tip the dough onto a lightly floured surface. Gently shape it into a loose round using a scraper or your hands. Let it rest for 15 minutes.
7. Final shape
- Shape into a tight boule or oval. Create surface tension by gently pulling the dough towards you on the worktop so the outer skin tightens.
- Place seam side up in a well-floured banneton, around 500g size.
8. Final proof
- Leave at room temperature for 45 to 75 minutes until slightly puffy and holding a light finger dent.
- Or cold proof in the fridge for 8 to 16 hours for deeper flavour and easier scoring.
9. Bake in the Charlie Charcoal Oven
- Ensure the oven is steady at 240°C (465°F) and the pizza stone is fully heated.
- Turn the loaf onto a peel or floured board. Score confidently with a sharp blade. A single deep slash works well for this size loaf.
- Lightly mist the surface with water to encourage good oven spring and crust.
- Place a small jug or pan of water in the base of the oven in a metal container to add more steam. 50ml of water is perfect. The steam helps with the rise in the first part of the bake.
- Slide onto the hot stone in the middle section. Bake for 20 minutes.
- Check the crust. If needed, bake for a further 10 minutes. If browning too quickly, move to a higher rack for the final part of the bake.
- The loaf is ready when it is deep golden brown and sounds hollow when tapped underneath.
10. Cool
- Remove and cool completely on a wire rack before slicing. Cutting too early will compress the crumb and make it gummy.
How to create a simple sourdough starter
If you do not already have a starter, it is easier than you think. Start with flour, water, a jar, and a bit of patience.
Day 1
Mix 50g strong white flour with 50g lukewarm water in a clean jar. Stir well, scrape down the sides and loosely cover. Leave at room temperature.
Day 2
Discard half. Add 50g flour and 50g water. Stir and leave again.
Days 3 to 5
Repeat the discard and feed once a day. By day 3 or 4 you should see bubbles and a fresh, slightly tangy smell. When the starter doubles in size within 4 to 6 hours of feeding, it is ready to bake with.
How to look after your starter
If you bake often
Keep it at room temperature and feed it daily.
If you bake once a week or less
Store it in the fridge. Feed it, let it start to bubble for an hour, then refrigerate. Once a week discard half and feed again.
Before baking
Bring it back to room temperature and give it one or two feeds until it is lively and doubling again.
Keep the jar clean, do not seal it airtight, and if it smells strongly unpleasant or develops mould, start again.
Why bake sourdough in a charcoal oven
Baking sourdough in a charcoal oven gives you strong base heat, excellent oven spring and a crust with real bite.
Cooked in a Charlie Oven
This recipe is made for live-fire charcoal cooking. Here is the kit that nails it every time: