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Cooking Sourdough in the Tropics

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Anna is a Secondary School teacher from Perth Australia, that has lived and worked in Malaysia for 14 years.

Good crumb

Good crumb

The finished loaf

The finished loaf


  • 150g Active starter ( straight from the fridge is fine)
  • 400g Strong bread flour ( >11% protein)
  • 150g of water ( more may be needed)
  • 1/2 teaspoon salt ( I like to use sea salt)


1. Weigh out starter.

2. Add water.

3. Add flour.

4. Add salt.

5. Allow to autolyse/fermolyse for 20 minutes - 1 hour.

6. Mix with a spoon or butter knife. Slowly adding water if needed until a dough is formed.

Scroll to Continue

7. Leave for 20 minutes.

8. Kneed by pulling the edges into the middle. Place seam on the bottom.

9. Need every 1/2 an hour to 1 hour for 4 hours. If you miss a time dot worry. If the time you allow for the bulk proof is longer ie 6/7 hours also no worries.

10. At the end of the bulk proof, shape the loaf and place in a floured banneton.

11. Cover with a shower cap or place banneton into a plastic container and refrigerate overnight or up to 48 hours

12. When ready to bake place loaf on baking paper, slash the top with a sharp knife, place into a room temperature dutch oven.

13. Put lid on dutch oven and place in a cold oven. Set temperature for 220 degrees celsius.

14 Cook for 1 hr lid on

15. Remove loaf from Dutch oven allow to cool. Cut bread and enjoy!

© 2020 Anna

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