White Semi-Sourdough


Preparation info

  • Makes 1.5 kg dough or


    • Difficulty


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

This is the loaf that epitomises the balance between new and old worlds, using both commercial yeast and sourdough starter. The versatility of this dough is impressive — it can be shaped into regular loaves, baguettes or small rolls and makes the perfect fairy bread.



To mix the semi-sourdough by hand, put the starter in a large mixing bowl with the flour, yeast and water. Stir with a large spoon until the mixture comes together to form a dough. Turn out onto a clean work surface and knead into a ball with your hands, for about 10 minutes. Cover with plastic wrap and set aside to rest for 20 minutes. Sprinkle the salt over the dough and knea