Simply Sourdough Recipes — 6 Easy Recipes Using Our All-In-One Sourdough Add-In
Simply Sourdough — Recipe Collection
Welcome! Each recipe below uses Simply Sourdough as the magic ingredient that delivers authentic sourdough flavour and crust — without the starter, the wait or the fuss.
Quick reference: All recipes use 20g of Simply Sourdough per 500g of bread flour (4% dosage). Each 200g jar makes approximately 10 loaves.
New to Simply Sourdough? We recommend starting with the Classic Sourdough Loaf below.
1. Classic Sourdough Loaf
The everyday loaf — rustic crust, soft open crumb, full sourdough flavour. Perfect for sandwiches, toast, or just eating warm with butter.
Total time: ~3 hours | Makes: 1 loaf
Ingredients
- 500g bread flour
- 20g Simply Sourdough
- 10g salt
- 370ml water (room temperature)
Method
- Combine all ingredients in a large bowl. Mix by hand for 3 minutes until shaggy, then knead for 8 minutes until smooth and elastic. (Or use a stand mixer: 3 minutes slow, 8 minutes medium.)
- Cover and rest (bulk ferment) for 30–45 minutes at room temperature.
- Turn dough onto a lightly floured surface and shape into a round (boule) or oval (batard).
- Place seam-side down into a floured proofing basket or a tea-towel-lined bowl.
- Final proof for 60–90 minutes at room temperature, or until visibly puffy.
- Preheat oven to 230°C with a Dutch oven inside.
- Score the top of the loaf with a sharp knife or razor.
- Bake covered in the Dutch oven for 25 minutes, then uncovered for a further 10 minutes until deep golden brown.
- Cool on a wire rack for at least 30 minutes before slicing.
2. Overnight Seeded Sourdough
A cold-fermented version that develops deeper flavour. Mix in the evening, bake fresh in the morning — perfect for Saturday brunch.
Total time: ~14 hours (mostly hands-off in the fridge) | Makes: 1 loaf
Ingredients
- 500g bread flour
- 20g Simply Sourdough
- 10g salt
- 370ml water
- 200g seed mix (equal parts sunflower seeds, pepitas, linseeds)
Method
- Mix all ingredients until well combined and dough is smooth and elastic (3 min slow, 8 min medium in a stand mixer, or knead by hand for 10 minutes).
- Cover and rest for 30–45 minutes at room temperature.
- Shape into a round or oval and place seam-side down in a floured proofing basket.
- Cover loosely and place in the fridge overnight (12–16 hours).
- Next morning, remove from fridge and rest at room temperature for 45–60 minutes.
- Preheat oven to 220°C with a Dutch oven inside.
- Score the loaf and bake covered for 25 minutes, then uncovered for 10 minutes.
- Cool on a wire rack before slicing.
3. Crusty Ciabatta
Italian-style flat loaves with a wildly open, irregular crumb and a crisp, blistered crust. Perfect for sandwiches, dipping in olive oil, or toasting.
Total time: ~2.5 hours | Makes: 2–3 ciabatta loaves
Ingredients
- 500g bread flour
- 20g Simply Sourdough
- 10g salt
- 350ml water
- 20ml olive oil
- 60ml extra water (added at the end)
Method
- Combine all ingredients except the extra 60ml of water and the olive oil. Mix on slow speed for 3 minutes, then medium for 8 minutes until well developed.
- Slowly drizzle in the olive oil and the extra 60ml of water while mixing, until fully incorporated. The dough will be very wet and sticky — this is correct.
- Cover and bulk ferment for 30 minutes. Fold the dough over itself, then ferment another 30–45 minutes.
- Tip dough onto a heavily floured bench. Cut into 2–3 rectangular pieces — try not to deflate the dough.
- Carefully transfer to a baking tray lined with baking paper.
- Final proof for 30–45 minutes.
- Preheat oven to 240°C.
- Bake for 12–15 minutes until deep golden and hollow-sounding when tapped.
4. Sourdough Pizza Dough
Restaurant-quality pizza bases with a crisp bottom, chewy edge, and incredible flavour. The cold-rise is the secret.
Total time: ~18–25 hours (mostly in the fridge) | Makes: 4 pizzas
Note: This recipe uses a slightly lighter dose of Simply Sourdough (3.5%) for a lighter, crispier crust.
Ingredients
- 500g bread flour
- 17g Simply Sourdough
- 10g salt
- 365ml water
- 20ml olive oil
Method
- Combine all ingredients and mix on slow for 3 minutes, then medium for 8 minutes until smooth and elastic.
- Cover and bulk ferment for 30–45 minutes.
- Divide dough into 250g balls (makes about 4 medium pizzas).
- Place balls in lightly oiled containers, cover and refrigerate for 16–24 hours.
- Remove from fridge 45–60 minutes before baking to come to room temperature.
- Preheat oven and pizza stone (or upturned baking tray) to maximum heat — at least 250°C.
- Stretch each ball into a 25–30cm round, leaving a slightly thicker edge.
- Top with sauce and toppings of choice.
- Bake for 8–12 minutes until crust is blistered and golden.
5. Turkish-Style Flatbread (Pide)
Soft, fluffy flatbread with a beautifully chewy texture — perfect for tearing and sharing, or stuffing with grilled meats and salad.
Total time: ~2.5 hours | Makes: 2–3 flatbreads
Ingredients
- 500g bread flour
- 20g Simply Sourdough
- 10g salt
- 350ml water
- 20ml olive oil
- 60ml extra water (added at the end)
- Optional: sesame and nigella seeds for topping
Method
- Combine all ingredients except the extra 60ml of water and the olive oil. Mix on slow for 3 minutes, medium for 8 minutes.
- Slowly add the olive oil and extra water while mixing, until fully incorporated.
- Cover and bulk ferment for 30 minutes. Fold the dough, then ferment another 30–45 minutes.
- Divide into 2–3 pieces and gently shape into long ovals or rounds — be careful not to deflate.
- Final proof for 30–45 minutes on baking paper.
- Preheat oven to 240°C.
- Brush tops with water or beaten egg, and press the traditional cross-hatch pattern with your fingertips. Sprinkle with sesame and nigella seeds.
- Bake for 10–12 minutes until golden and puffed.
6. Soft Sourdough Sandwich Loaf (Shokupan-Style)
A pillowy soft Japanese-style milk bread with the gentle tang of sourdough. Toasts beautifully and makes the best sandwiches.
Total time: ~3 hours | Makes: 1 large sandwich loaf
Ingredients
- 500g bread flour
- 20g Simply Sourdough
- 10g salt
- 35g sugar
- 35g butter, softened
- 15g milk powder
- 310ml warm water
- 40ml extra water
Method
- Combine flour, Simply Sourdough, salt, sugar, milk powder and water. Mix on slow for 4 minutes, then medium for 5 minutes.
- Add the softened butter and the extra water. Mix on slow for 6 minutes, then medium for 1 minute, until fully incorporated and dough is smooth and silky.
- Cover and bulk ferment for 60 minutes at room temperature.
- Divide into 3 equal pieces (about 300g each), shape into long logs and rest 20 minutes.
- Roll each log out and roll up tightly. Place seam-side down into a greased loaf tin (about 23cm x 13cm), with all three rolls side-by-side.
- Final proof for 60 minutes at warm room temperature (around 28°C if possible).
- Preheat oven to 200°C.
- Bake for 30 minutes until golden brown and the loaf sounds hollow when tapped.
- Turn out onto a wire rack to cool completely.
Tips for Success
Your flour matters. Use a strong bread flour (12%+ protein) for the best rise and crumb structure. Plain flour will work but won't give you the same open texture.
Water temperature is your friend. Aim for finished dough temperature around 25–28°C. In summer, use cool water; in winter, use warm water (around 30°C).
Don't skip the rest. Bulk fermentation is where the flavour develops. Resist the urge to rush.
A Dutch oven changes everything. Baking sourdough in a covered Dutch oven traps steam, giving you the crackling, blistered crust you'd get from a professional steam-injected oven.
Cool before slicing. Cutting into a hot loaf releases steam and gives you a gummy crumb. Wait at least 30 minutes — we promise it's worth it.
Need to stock up?
Each 200g jar of Simply Sourdough makes approximately 10 loaves of artisan sourdough at home — that's around $2 per loaf for bakery-quality bread.
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