Get ready to bake the ultimate Aussie sourdough bread using the lively starter you’ve lovingly nurtured! This rustic recipe will have you savouring the tangy flavour, crispy crust, and soft, chewy crumb that make sourdough a true Aussie favourite.

Let’s do this!


350g strong bread flour (white or whole wheat)

150g whole grain flour (for that extra nutty goodness)

270g filtered or non-chlorinated water

100g active sourdough starter (that’s the star of the show!)

10g salt (kosher or sea salt for best results)


Day 1 – Prep and Autolyse:

In a large mixing bowl, combine the strong bread flour, whole grain flour, and 240g of filtered or non-chlorinated water. Mix until all the flour is hydrated. Cover the bowl with a damp cloth and let it rest for 1 hour. This “autolyse” process helps improve the dough’s structure and gluten development.

Day 1 – Add the Starter:

After the autolyse, add 100g of your active sourdough starter to the dough mixture. The starter should be at its peak, all bubbly and full of life!

Mix the starter into the dough until fully incorporated. Add the remaining 30g of water as needed to achieve a slightly sticky, but not too wet, dough consistency.

Day 1 – Knead and Bulk Fermentation:

Sprinkle the salt evenly over the dough and knead it for about 10 minutes until smooth and elastic. A bit of flour on your hands or the surface can help prevent sticking.

Place the dough back into the mixing bowl, cover with the damp cloth, and let it rest at room temperature for about 4-6 hours. During this bulk fermentation, perform a series of “stretch and fold” every 30 minutes for added strength.

Day 1 – Shape and Proof:

After the bulk fermentation, lightly flour your work surface and shape the dough into a round loaf or a traditional boule shape.

Place the shaped dough seam-side down into a floured proofing basket or a bowl lined with a floured cloth. Cover it with a plastic wrap or damp cloth.

Refrigerate the dough for a slow and flavorful overnight proofing. Let it chill and develop its distinctive sourdough character for around 12-16 hours.

Day 2 – Preheat and Bake:

Preheat your oven to 230°C (450°F) with a Dutch oven or cast-iron pot inside for 30 minutes.

Carefully remove the pot from the oven, turn the proofed dough into it (seam-side up now), and score the top with a sharp knife or bread lame to allow for expansion during baking.

Cover the pot with its lid and bake the bread for 20 minutes. Then, remove the lid and continue baking for another 20-25 minutes until the crust is beautifully golden and crispy.

Cool your masterpiece on a wire rack for at least an hour before slicing. Embrace the heavenly aroma, share with your mates!

Enjoy Your Homemade Aussie Sourdough!

Congratulations! You’ve created an authentic, mouthwatering sourdough bread that’s sure to impress. Whether you slather it with butter, dip it in olive oil, or enjoy it with your favorite toppings, this rustic loaf will transport your taste buds to bread heaven.

Keep experimenting and baking like a true Aussie BreadMan!