Branston Pickle Sourdough Bread

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Prep time:

Cook time:

Serves: 12



  • 500g strong white bread flour


• 500 g strong white bread flour
• 55g wholemeal bread flour
• 370g water
• 13g fine sea salt
• 170g liquid white sour starter
• 150g Original Branston Pickle (7.5 tablespoons)


Preparing the dough:

  1. Place both flours in a bowl and mix together
  2. Add 350g of your water at 28°C
  3. Combine with the flour to make a dough
  4. Cover and leave to rest for 30 minutes
  5. Add sour starter, salt and the rest of the water
  6. Bring together to form a dough, then develop by hand for 10 minutes or by mixer on a slow speed with hook attachment for 6 minutes
  7. Once mixed, place in a lightly oiled bowl
  8. Give dough a fold. Ensure all corners fold over, and leave for 45 minutes
  9. Give a second fold, and leave for 45 minutes
  10. Give a third fold, and leave for 45 minutes
  11. As you fold the sides over spread a 1/4 of Branston Pickle on each layer
  12. Cover and leave for 45 minutes
  13. Now pre-shape the dough into a light ball and place onto a lightly oiled surface
  14. Cover and leave for 30 minutes

To shape the bread:

  1. You will need a round bread basket, heavily dusted with flour
  2. Take your dough and turn it upside down
  3. Bring all the corners over to meet in the middle, then stitch the dough together down the middle
  4. Turn-over and bring together to form a ball
  5. Place into your floured basket seam side up
  6. Leave at room temperature for two hours before placing in the fridge for 12-18 hours

Baking the bread:

  1. The next day you are ready to bake! Pre-heat oven 250°C or Gas Mark 8
  2. For best results place a cast iron pot into the oven and ensure the dough fits (a), or place a tray in the oven to heat (b)
  3. a) If baking in a pot:
  4. Place dough into pot, and slash a square on top
  5. Place lid on and bake for 30 minutes
  6. Take lid off and bake for a further 10 minutes
    b) If baking on a tray:
  7. Take out of the oven and place bread on the tray
  8. Slash a square on top
  9. Place in oven with a small container of water for the steam
  10. Bake for 30 minutes
  11. Take loaf out of the oven and allow to cool

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