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How to Make Sourdough Bread: Video Series

Learn how to make sourdough bread with this simple recipe.

Ready to take your sourdough bread to the next level now that your sourdough starter is set to go?! This recipe will create a beautiful artisan-style bread, and is a step up from basic “no-knead” recipes. It creates a bread with a nice open crumb and crisp crust.

This recipe by Honorbread is not complicated, but it does require you to be home. Perfect for those of us working at home! You can even take it with you (in a plastic container) if you need to go out and simply fold when required.


  • 200g of levain (build the levain the night before you bake: Mix 150g of flour, 150g water and 1 tbsp of starter together. Cover and leave at room temperature overnight).
  • 700g water
  • 800g unbleached white bakers flour
  • 100g whole wheat bakers flour
  • 100g rye flour
  • 20g salt
  • 50g water


  • Mix all the ingredients except salt and water, let rest for 30 minutes (autolyse).
  • Do folds every half an hour for 2 hours (x4 times).
  • Then every hour for 2 hours (x2 times).
  • Leave to rise for 3-4 hours.
  • Shape into rounds on the bench, sprinkle with flour and cover for half an hour.
  • Then shape into loaves and place into bread bannetons or equivalent (you can use a clean floured teatowel and a colander if all else fails!).
  • Leave to rise in a warm place for 3-4 hours or place in the fridge covered overnight.
  • Preheat oven to 260ºC. Place ceramic pot or enamel baking dish in at the oven.
  • When hot, take out and sprinkle pots with polenta to prevent sticking.
  • Place loaves in the pots with lids.
  • Cook for 20 minutes, remove lids and cook for another 30-40 minutes.
  • Look for colour of crust or if it sounds hollow when tapped.
If you would like to take a bread making course in the beautiful Bermagui NSW when things return to normal, check out Honorbread.
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  1. Thank you! This is so great. Also so lovely to hear an Australian accent in a tutorial video about sourdough. 🙂 Love the kitchen too. x

  2. Hi Robyn; Thank you so much for your tutorials, I love them. Ive been making sourdough for a little while now but have never produced a really nice loaf. I’m hoping that has now changed! Also with the surplus leaven I have (aprrox 115gm) could I just add it back in with my starter? Or is something else you make with it? Cheers Sara

  3. This was so helpful! Could you please post where you got your Romertopf bread ovens from? I recall you said op shops.

    1. I got them second hand but i have found them online too. If you google them, you should find them for sale new too. You could try gumtree or ebay as well.

  4. Missed a bit. The sour dough bread recipe also does not say to reduce the temperature of the oven to 230 degrees after preheating and before you put the bread in the oven.
    I’m on the hunt for a cloche, the ones you obtained from the second hand store look divine!

  5. Hi Robyn,
    Thanks for the video. Just wondering if you soaked your Römertopf prior to putting it into the oven? I just obtained a hand-me-down römertopf (unglazed) and wonder if I need to soak it prior to each bake.
    Grant Bradly

    1. Hi Grant,
      No I don’t soak it but I make sure I put it in the oven when it is cold and let it heat up with the oven. You don’t want to put a cold Römertopf in a hot oven or it will crack.

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