Sourdough Bread by @littletownbrewing


  • 500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting
  • 300g/10½oz sourdough starter
  • Half Jar Zims Tribe Spicy OH Relish
  • 2 tsp brown sugar
  • 2 tsp sat
  • Zims Rosemary & Thyme Oil for greasing


  • Mix together the flour, sourdough starter, Zims Tribe Relish and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the ‘windowpane effect’ is achieved (where the dough can be stretched until it is so thin that it becomes transparent).
  • Put the dough into a lightly oiled bowl, cover with a damp tea towel and leave to prove for 2½–3 hours. You won’t notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.
  • Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured tea towel – without the cloth, your loaf will stick in the bowl, and you won’t be able to turn it out. Leave to prove for a further 2½ hours.
  • Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.

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