Bread Story
This is proper bread energy. A round crusty sourdough-style loaf with a chewy golden outside, soft open middle, and that slightly tangy flavour that makes shop bread feel like packing foam. No bakery counter required.
You’ll Need
Makes 1 medium boule
450g strong white bread flour
100g active sourdough starter
280ml warm water
1½ tsp sea salt
1 tsp honey
1 tbsp olive oil
Extra flour for dusting
Method
Mix the flour, starter, warm water, honey and olive oil in a large bowl until a rough dough forms.
Rest for 20 minutes, then add the salt and knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for 4–6 hours, until noticeably puffed and alive-looking.
Shape into a tight round boule, dust with flour and place on baking paper.
Cover and rest for another 45–60 minutes.
Preheat the air fryer to 180°C.
Score the top with a sharp knife.
Air fry at 180°C for 28–35 minutes, loosely covering with foil if the top colours too quickly.
The loaf is ready when deep golden and hollow-sounding underneath.
Cool on a rack before slicing.