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mary berry sourdough bread

Classic Mary Berry Sourdough Bread Recipe

Sourdough BreadAn authentic sourdough made by first creating a fermented starter from rye and bread flours that develops over 12-24 hours. This traditional method produces a tangy, flavorful loaf with a chewy crust and complex depth of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising time 2 hours
Servings: 1 Loaf
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the Starter:
  • 1¼ cups 125g dark rye flour
  • 1 cup 125g bread flour
  • 1 tsp fast-acting dried yeast
  • 1¼ cups 300ml slightly warm water
For the Loaf:
  • 2¾ cups 350g bread flour, plus extra for dusting
  • 1 tsp fast-acting dried yeast
  • 2 tsps salt
  • ⅔ cup 150ml slightly warm water

Method
 

  1. Begin by preparing the starter, which forms the foundation of this sourdough. In a large bowl, combine 1¼ cups (125g) dark rye flour, 1 cup (125g) bread flour, 1 tsp fast-acting dried yeast, and 1¼ cups (300ml) slightly warm water.
  2. Mix these ingredients thoroughly, then cover the bowl with plastic wrap and let it rest at room temperature for 24 hours. This resting period allows the starter to develop flavor and activate the yeast, creating the characteristic sourdough taste without requiring a traditional multi-day fermentation process.
  3. The next day, add the remaining loaf ingredients to your starter: 2¾ cups (350g) bread flour, 1 tsp fast-acting dried yeast, 2 tsps salt, and ⅔ cup (150ml) slightly warm water.
  4. Mix everything into a unified dough, then transfer it to a floured surface and knead for approximately 10 minutes until the dough becomes smooth and elastic. Place the kneaded dough into an oiled bowl, cover it, and allow it to rise for about 1 hour until it has doubled in size.
  5. Once the dough has risen, shape it into either a round or oblong loaf and transfer it to a floured, parchment-lined baking sheet. Cover with a tea towel and let it rise for a second time, approximately 1 hour.
  6. Preheat your oven to 425°F. Before baking, dust the dough generously with flour and slash a cross into the top with a sharp knife. Place the loaf in the oven on a rack above a second baking sheet containing a few ice cubes to generate steam, which creates the characteristic crispy crust. Bake for 30–35 minutes until the loaf sounds hollow when tapped on the bottom.

Notes

Is sourdough actually healthier than regular bread?

Mary Berry sourdough bread offers several health advantages over standard yeast bread. The natural fermentation process breaks down gluten and phytic acid, making nutrients more bioavailable and easier to digest. This longer fermentation in sourdough bread creates beneficial bacteria and organic acids that support gut health and may reduce digestive discomfort for some people.
The glycemic index of Mary Berry sourdough bread is lower than regular bread, meaning it causes a slower, more gradual rise in blood sugar levels. This makes sourdough a better choice for managing energy levels and appetite throughout the day. The lactic acid produced during fermentation also helps preserve the bread naturally, keeping it fresh longer without artificial preservatives.
However, Mary Berry sourdough bread isn't automatically healthier in all aspects. It still contains similar calories and carbohydrates to regular bread. The health benefits depend largely on using quality wholegrain flour rather than refined white flour. While sourdough bread does offer digestive and nutritional advantages, portion control and overall diet quality matter more than bread type alone. The fermentation process makes it gentler on digestion, but it's not a miracle food.