There’s something truly magical about creating your own Paul Hollywood sourdough bread recipe from scratch. This isn’t just any ordinary bread – it’s a testament to thousands of years of baking tradition, using nothing but flour, water, salt, and time to create something extraordinary.
Following the legendary baker’s methods, this Paul Hollywood sourdough bread recipe harnesses the power of wild yeast naturally present in the air around us. Unlike commercial bread that relies on baker’s yeast, this traditional approach creates that characteristic tangy flavor and chewy texture that sourdough enthusiasts crave.
What makes this Paul Hollywood sourdough bread recipe special is its simplicity and authenticity. You’ll be amazed at how four basic ingredients can transform into a crusty, golden loaf that rivals any artisan bakery. The process requires patience, but the hands-on time is surprisingly minimal – nature does most of the work for you.
My Personal Experience with This Paul Hollywood Sourdough Bread Recipe
When I first attempted this Paul Hollywood sourdough bread recipe, I’ll admit I was intimidated by the starter process. The idea of growing my own wild yeast seemed like something only professional bakers could master. However, Paul’s straightforward approach made it surprisingly achievable.
The most rewarding moment came after three days of feeding my starter, watching it bubble and come alive with that distinctive earthy aroma. There’s something almost mystical about witnessing flour and water transform into a living culture. My first loaf using this Paul Hollywood sourdough bread recipe had that perfect balance of crusty exterior and soft, airy interior.
What I love most about this Paul Hollywood sourdough bread recipe is how it connects you to centuries of baking tradition. Each time I slice into a fresh loaf, hearing that satisfying crunch of the crust, I’m reminded why this ancient technique has endured. The flavor is incomparable – tangy, complex, and deeply satisfying in a way that commercial bread simply cannot match.
Ingredients Required for This Paul Hollywood Sourdough Bread Recipe
For the Sourdough Starter:
- 100g strong white bread flour
- 100ml tepid water
To Feed the Starter (each time):
- 60g strong white bread flour
- 60ml tepid water
For the Paul Hollywood Sourdough Bread Recipe Dough:
- 150g active sourdough starter
- 10g fine sea salt
- 450g strong white bread flour, plus extra for dusting
- 310ml tepid water
- A little oil, for oiling the bowl
Kitchen Utensils List
- Large mixing bowl with lid or plastic wrap
- Stand mixer with dough hook (or mix by hand)
- Kitchen scale for precise measurements
- Measuring jug for liquids
- Fork for mixing starter
- Plastic scraper or spatula
- Clean kitchen towel or plastic bag for covering
- Heavy-based Dutch oven or cast iron pot with lid
- Parchment paper
- Sharp knife or razor blade for scoring
- Wire cooling rack
Preparation and Cooking Time
Starter Development: 5-7 days (5 minutes daily feeding)
Active Prep Time: 20 minutes
First Rise: 10-12 hours
Shaping and Second Rise: 1 hour
Baking Time: 60 minutes
Total Time: Approximately 6-8 days from start to finish
Cooling Time: 2-3 hours before slicing
Copycat Paul Hollywood Sourdough Bread Recipe
Creating Your Sourdough Starter:
- Day 1: Mix 100g strong white flour with 100ml tepid water in a small container using a fork. Cover and leave at room temperature (around 20°C) for 2-3 days.
- Days 3-5: Once bubbling begins, discard half the starter. Feed with 60g flour and 60ml tepid water. Repeat daily until very active (bubbling within 8 hours of feeding).
Making the Paul Hollywood Sourdough Bread Recipe:
- Mix the dough: In a stand mixer, combine 450g flour and 10g salt. Add 310ml tepid water and mix for 3-4 minutes until coming together.
- Add starter: Incorporate 150g active starter and mix for 10-15 minutes until smooth and elastic. The dough should stretch without breaking easily.
- First rise: Transfer to an oiled bowl, cover, and leave for 10-12 hours at room temperature until doubled in size.
- Shape: Turn out onto floured parchment paper. Gently shape into a round, tucking edges underneath. Rest for 30 minutes to 1 hour.
- Prepare for baking: Preheat your Dutch oven to 210°C (410°F) for 10 minutes. Score the top of your dough with a sharp blade in your desired pattern.
- Bake: Carefully transfer the dough (on parchment) into the hot pot. Spray with water, cover with lid, and bake for 30 minutes. Remove lid and bake another 25-30 minutes until deep golden brown.
Storage Guidance for Paul Hollywood Sourdough Bread Leftovers
Store your finished Paul Hollywood sourdough bread recipe at room temperature in a paper bag or bread box for up to 3 days to maintain the crusty exterior. For longer storage, slice and freeze for up to 3 months. Toast frozen slices directly from the freezer for best results.
Serving Ideas for Your Paul Hollywood Sourdough Bread
- Classic Butter and Jam: Slice thick and serve with quality butter and homemade jam for a traditional breakfast experience that highlights the bread’s tangy flavor.
- Avocado Toast Upgrade: Top toasted slices with smashed avocado, sea salt, and a drizzle of olive oil for a sophisticated twist on the trendy favorite.
- Artisan Grilled Cheese: Use your Paul Hollywood sourdough bread recipe for gourmet grilled cheese with aged cheddar and caramelized onions.
- Soup Companion: Serve alongside hearty soups and stews – the crusty exterior and chewy interior make it perfect for dipping and mopping up broths.
- Bruschetta Base: Slice, toast, and top with tomatoes, basil, and mozzarella for an elegant appetizer that showcases your homemade bread.
Essential Tips for Perfect Paul Hollywood Sourdough Bread Recipe Results
- Temperature Matters: Keep your starter and dough at consistent temperatures around 20°C (68°F). Cooler temperatures slow fermentation, while warmer speeds it up significantly.
- Patience with the Starter: Don’t rush the starter development process. A truly active starter that doubles in 8 hours or less will give you the best rise and flavor in your bread.
- Hydration Control: This Paul Hollywood sourdough bread recipe has high hydration (around 70%), making it sticky but creating better texture. Use wet hands when handling to prevent sticking.
- Steam is Crucial: The initial steam from spraying water and using a covered pot creates the perfect crust. Don’t skip this step for optimal results.
- Cool Completely: Resist cutting into your bread too early. Allow at least 2 hours of cooling for the interior to set properly and develop the best texture.
This Paul Hollywood sourdough bread recipe proves that the most extraordinary things often come from the simplest ingredients. With just flour, water, salt, and time, you can create bakery-quality bread that connects you to thousands of years of baking tradition.
The process may require patience, but the minimal hands-on time and incredible results make it absolutely worthwhile. Start your sourdough journey today and discover why this ancient technique continues to captivate bakers worldwide – your taste buds will thank you!
Paul Hollywood Sourdough Bread Recipe
Ingredients
- 100 g strong white bread flour
- 100 ml tepid water
- 60 g strong white bread flour
- 60 ml tepid water
- 150 g active sourdough starter
- 10 g fine sea salt
- 450 g strong white bread flour plus extra for dusting
- 310 ml tepid water
- A little oil for oiling the bowl
Instructions
- Day 1: Mix 100g strong white flour with 100ml tepid water in a small container using a fork. Cover and leave at room temperature (around 20°C) for 2-3 days.
- Days 3-5: Once bubbling begins, discard half the starter. Feed with 60g flour and 60ml tepid water. Repeat daily until very active (bubbling within 8 hours of feeding).
- Mix the dough: In a stand mixer, combine 450g flour and 10g salt. Add 310ml tepid water and mix for 3-4 minutes until coming together.
- Add starter: Incorporate 150g active starter and mix for 10-15 minutes until smooth and elastic. The dough should stretch without breaking easily.
- First rise: Transfer to an oiled bowl, cover, and leave for 10-12 hours at room temperature until doubled in size.
- Shape: Turn out onto floured parchment paper. Gently shape into a round, tucking edges underneath. Rest for 30 minutes to 1 hour.
- Prepare for baking: Preheat your Dutch oven to 210°C (410°F) for 10 minutes. Score the top of your dough with a sharp blade in your desired pattern.
- Bake: Carefully transfer the dough (on parchment) into the hot pot. Spray with water, cover with lid, and bake for 30 minutes. Remove lid and bake another 25-30 minutes until deep golden brown.
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Notes
Frequently Asked Questions
Here, we’ve got you covered with some common questions about this recipe
Q: How do I know if my sourdough starter is ready to use?
A: Your starter is ready when it doubles in size within 8 hours of feeding, has a pleasant tangy aroma, and passes the float test (a spoonful floats in water).
Q: Can I make sourdough bread without a stand mixer?
A: Absolutely! You can mix and knead by hand, though it will take longer (15-20 minutes) to develop the gluten properly. Use the stretch and fold technique every 30 minutes during the first few hours.
Q: Why didn’t my sourdough bread rise properly?
A: Common causes include inactive starter, too cool temperatures, under-fermentation, or over-proofing. Ensure your starter is bubbly and active before using.
Q: How long can I keep my sourdough starter?
A: With proper feeding, a starter can last indefinitely. If refrigerated and unfed for weeks, simply remove any discolored liquid on top and feed as normal to reactivate.
Q: What’s the best flour to use for sourdough bread?
A: Strong white bread flour with high protein content (12-14%) works best for structure and rise. You can experiment with whole wheat or rye for different flavors once you master the basic recipe.
Q: Can I speed up the sourdough bread making process?
A: While you can’t rush the fermentation significantly without compromising flavor and texture, slightly warmer temperatures (24-26°C) can reduce rising times by a few hours.
Q: Why does my sourdough bread taste too sour?
A: Over-fermentation or an overly acidic starter can create excessive sourness. Try reducing fermentation time or feeding your starter more frequently to balance the flavor.
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Simply good recipe