Blackberry Sourdough

Servings 1 Loaf
Author Sisley White


  • 190 g strong white flour
  • 125g sourdough starter
  • half a teaspoon of salt
  • roughly 60ml of water
  • 60g of blackberries
  • extra flour for dusting the work top
  • semolina for dusting


  1. Mix together the sourdough starter and strong white flour with the salt and gradually add the water until it forms a soft dough.
  2. Tip the dough on to a lightly oiled work top and knead by hand for 10-15 minutes. The dough is lovely to knead and is far smoother and softer than a normal loaf I think.
  3. Put the dough in a oiled bowl, in a plastic bag and leave for 4-5 hours until double in size.
  4. Knock the dough back and chop up the blackberries in to quarters.
  5. Knead the blackberries in to the dough trying not to squash them too much.
  6. Flour the banneton basket and pop the dough in with the seam side facing up.
  7. Pop the basket in a plastic bag and leave for about 9 hours - overnight is what I do. Then you have fresh bread for breakfast.
  8. Preheat the oven to 220 degrees and put in a baking tray at the bottom of the oven.
  9. Dust another baking tray with strong white flour and semolina. Carefully tip the dough out of the banneton and on to the tray.
  10. Add cold water to the baking tray at the bottom and put the other baking tray in. The water will create steam and give the loaf a lovely crust. Bake for 20 mins.