Sourdough September

Since 2013, Sourdough September has been on a mission to spread the word of the wonders of sourdough bread.

The month-long campaign also aims to encourage more people to bake genuine sourdough, help them say no to ‘sourfaux’ and encourage individuals to join the Real Bread Campaign.

The Big Three

In its simplest form, sourdough is made using just three ingredients. Throughout September, you’re encouraged to revel in the crafting of flour, water and salt into a delicious moreish real bread! Using the ‘power of three’, novice bakers and experienced artisans alike can exploit the yeasts and bacteria naturally present in flour to create a sourdough starter culture – this is where the magic happens, and the dough rises!

Sourdough Recipe

Making sourdough is easy. By using your loaf and following the recipe below, courtesy of Paul Hollywood’s book: How To Bake, you can get involved in this tasty celebration of real bread!

Ingredients

375g/13oz Strong White Flour, plus extra for dusting

250g/90z Sourdough Starter

7.5g Salt

130-175ml/4-6fl oz Tepid Water

Olive Oil for Kneading

To find out how to make your own Sourdough Starter, click on this recipe from Paul Hollywood’s How to Bake book: paulhollywood.com/sourdough-starter

Method

1. Combine the flour, start and salt in a mixing bowl. Then add the water, a little at a time, and combine with your hands to make a soft dough.
2. Coat a kitchen surface with olive oil, then tip the dough onto it and kneed for 15 minutes – or until the dough is smooth and elastic.
3. Put the dough into a lightly oiled bowl and cover. Leave to rise in a warm place for five hours or until it has doubled in size.
4. Once doubled, tip the dough out and knead until it’s smooth – knocking the air out in the process. Roll into a ball and dust with flour.
5. Tip the dough into a well-floured proving basket and leave to rise again for 6 hours.
6. Put a half-filled baking tray of water on the bottom shelf of the oven and preheat it to 220C/425F/Gas Mark 7.
7. Line a different baking tray, and gently tip the risen dough onto it. Bake the loaf for 30 minutes at this heat, and then reduce it to 200C/400F/Gas Mark 6 – baking for another 15-20 minutes.
8. Cool on a rack before serving.

Tuck in at The Pantiles

The Pantiles is host to a range of restaurants, cafes, bars and pubs that champion sourdough. Why not try some of these offerings during Sourdough September:

Vintry Pizza: Woodfired Sourdough Pizzas – check out their pizza of the day!

Framptons: Cherry Tomato Bruschetta – made with caramelised onion and sourdough

Sankeys: Cornish Cock Crab Salad – dressed salad, mayonnaise and sourdough

Hattons: Poached Eggs on Sourdough – free range poached eggs served on sourdough with the option of smoked bacon, herbed sausage, field mushrooms and herbed tomatoes

Share your Sourdough Shenanigans!

Sourdough September is celebrated by thousands of people around the world, posting pictures of sourdough they have baked or brought. You can join in this celebration by doing the same! Simply post your loaves using the hashtags #wearerealbread, #sourdoughselfie and #sourdoughseptember.

You can also send your pictures to The Real Bread Campaign at:

Twitter: @RealBread

Facebook: RealBreadCampaign

Instagram: RealBreadCampaign