How to make your first home-made sour-dough bread
Prep time
Cook time
Total time
This is my linseed and sunflower seed sour-dough bread. If you want to know more about it, I encourage you to read my blog post :)
Recipe type: Bread
Cuisine: French
  • 150g sour-dough starter
  • 400g flour (T65+ or 12g+ of protein per 100g) plus extra for dusting
  • 50g wheat grain
  • 50g rye grain
  • 10g salt (fleur de sel is gorgeous)
  • 20g linseed
  • 20g sunflower seeds
  • 350g water
  1. Tip rye and wheat grains in a food processor or electric coffee grinder, mill until fine.
  2. Put all ingredients in a stand mixer's bowl. Install the dough hook.
  3. Mix at low speed for 4 mins.
  4. Mix at high speed for 6 mins.
  5. Dust a silicon mat with flour. Tip elastic dough. Lightly flour your hands. Bring the outside of the dough in the centre. Turn ball upside down, dusting underneath. Palms up use the sides of your hand to tuck dough under the ball rolling it at the same time (keeping the folds facing down).
  6. Cover the ball with a wet towel. Leave to rise for 2h.
  7. Turn the flatten ball upside down. Fold ⅓ and seal with the heal of your hands turn 180° and fold ⅓ and seal the same way. Turn 90° fold the same way. Turn 180° and fold & seal again.
  8. Turn the ball upside down, folds facing down. Proceed as before, gently tucking the sides underneath the ball.
  9. Place ball on a baking paper.
  10. Let proof for 2h.
  11. Ten mins before the en of proofing, slide an oven tray at the very bottom, 1 rack just above, place a pizza stone. Pre-heat oven at 230°C for at least 10 mins.
  12. Dust ball generously with flour.
  13. When oven is ready, cut a cross using a baker's blade or a serrated knife. When the bread is scored you need to put it in the oven ASAP.
  14. Just before putting the loaf in the oven throw 50g of water on the bottom tray.
  15. With a very safe and high temperature proof silicon oven mitt, grab the pizza stone. Place it very close to your bench and slide the baking paper with loaf on the stone. Put quickly in the oven.
  16. Bake for 30 mins.
  17. I sometimes open the oven at 30 mins and leave the loaf on the stone for a few minutes if I have the feeling that the bread might be too cooked on top and not enough at the bottom.
  18. Grab loaf with oven mitts and place on cooling rack. Let cool.
Recipe by The Flo at