Sourdough Bread Recipe Jamie Oliver

November 16, 2025

Discover Jamie Oliver easy sourdough bread recipe! Perfect for beginners, this guide will have you baking delicious, crusty loaves in no time.

Author: Echo Reader

I've been baking bread since my college days in a tiny apartment in Seattle, but nothing changed my game like discovering Jamie Oliver's approach to sourdough. His Jamie Oliver sourdough method strips away the intimidation, turning bread making into something joyful and doable on a lazy Sunday. I’m not a pro baker just a home cook who’s fed countless loaves to friends and family across the U.S. and this sourdough bread recipe has become my signature. If you’ve ever wanted that bakery style bread with a crusty loaf and tangy interior, but thought sourdough technique was too fussy, let me walk you through my take on Jamie Oliver bread. It’s forgiving, uses pantry staples, and delivers that artisan bread magic every time.

Jamie himself says, "Bread is alive treat it with love, and it’ll love you back." That’s the spirit I bake with. Whether you're in a high-rise in Chicago or a farmhouse in Texas, this easy sourdough recipe works with American flour, tap water, and a little patience. Let’s dive into making your own homemade sourdough with wild yeast and fermentation that tastes like it came from a European boulangerie.

Why Jamie Oliver’s Sourdough Method Works for Busy Americans

I first tried Jamie’s recipe during a rainy weekend in Portland, Oregon. Most sourdough instructions demand precise timing and fancy equipment. Jamie? He keeps it real: no stand mixer needed, no thermometer obsession. His Jamie Oliver cooking philosophy simple, bold flavors, minimal fuss translates perfectly to sourdough bread recipe success.

The secret? Long, slow fermentation. It builds flavor while you sleep or run errands. I’ve baked this loaf before work, after kids’ soccer practice, even while binge-watching in my PJs. The dough doesn’t care it just wants time.

What Makes This Sourdough Special

• Tangy but not sour overload: Balanced wild yeast activity.
• Open crumb, crackly crust: Thanks to high hydration and steam.
• No commercial yeast: Pure sourdough starter power.

How to Make (or Buy) a Bubbly Sourdough Starter

Your sourdough starter is the heart of this Jamie Oliver sourdough. I made mine from scratch using King Arthur flour and filtered tap water no weird ingredients.

Day-by-Day Starter Schedule (7 Days)

Pro tip: I name my starter (mine’s “Bubba”) and keep it on the counter in a Weck jar from Target. Feed it daily if room temp is above 70°F; fridge it weekly otherwise.

If you’re short on time, buy a mature starter from Breadtopia or local bakeries in cities like San Francisco or Brooklyn. Just make sure it’s 100% hydrated (equal flour and water by weight).

Ingredients and Tools You’ll Need

I shop at Costco and local grocery chains nothing fancy required.

Core Ingredients (1 Large Loaf)

• 450g bread flour (I use King Arthur or Bob’s Red Mill)
• 50g whole wheat or rye flour (adds depth)
• 350g filtered water (75–80°F)
• 100g active sourdough starter
• 10g fine sea salt

Optional for Flavor

• Seeds (sesame, poppy) for crust
• Olives or rosemary folded in

Tools I Actually Use

• Digital kitchen scale ($15 on Amazon)
• Large mixing bowl
• Dough scraper
• Dutch oven (Lodge 5-quart is my workhorse)
• Parchment paper

No banneton? I proof in a floured tea towel inside a colander.

Into slow‑food and natural techniques? Explore Fermentation Recipes for Vegetables to expand your homemade food skills.

Step-by-Step Sourdough Instructions (Jamie Oliver Style)

Here’s my adapted sourdough bread recipe based on Jamie’s no-knead, high-hydration method. Total hands-on time: 15 minutes.

Step 1: Autolyse (30 Minutes)

Mix flours and 325g water until shaggy. Rest. This hydrates the dough and kickstarts gluten.

Step 2: Add Starter and Salt

Dissolve starter in remaining 25g water. Add to dough with salt. Pinch and fold for 2 minutes until incorporated. It’ll be sticky that’s good.

Step 3: Bulk Fermentation (8–12 Hours)

Cover and let sit at room temp (68–75°F ideal). Every 30–60 minutes for the first 3 hours, do stretch and folds:

1. Wet hands
2. Grab one side, stretch up, fold over center
3. Rotate bowl 90°, repeat 4x

After 8 hours, my dough usually triples with big bubbles.

Step 4: Shape the Loaf

Turn onto lightly floured counter. Letter-fold, then roll into a tight ball. Proof seam-side up in floured basket for 2–3 hours (or fridge overnight for better flavor).

Step 5: Bake Like a Pro

Preheat Dutch oven at 450°F for 45 minutes.
Score loaf with a lame or sharp knife.
Bake covered 25 minutes, uncovered 20–25 until deep golden.
Internal temp should hit 205–210°F.

Cool on rack at least 2 hours I know, torture.

Troubleshooting Your Sourdough (I’ve Messed Up Plenty)

Flavor Variations I’ve Tested

• Rosemary Sea Salt: Fold in 2 tbsp chopped rosemary + flaky salt on top
• Jalapeño Cheddar: 1 cup shredded cheese + diced peppers
• Cinnamon Raisin: Swirl in cinnamon sugar + soaked raisins

Key Takeaways

• Feed your sourdough starter daily at room temp or weekly in the fridge it’s low maintenance.
• Use a scale for accuracy; cups lie with flour.
• Long fermentation = better flavor and texture in Jamie Oliver sourdough.
• Preheat your Dutch oven hot for that crusty loaf signature crackle.
• Don’t slice hot bread steam escape ruins the crumb.

Conclusion

Baking this sourdough bread recipe Jamie Oliver–style has become my weekend ritual, my stress relief, and honestly, my love language. There’s something magical about pulling a steaming, crusty loaf from the oven knowing wild yeast and a little patience turned flour and water into artisan bread. I’ve gifted loaves to neighbors in Denver, mailed starter to my sister in Florida, and even sold a few at local farmers markets. Whether you’re after that perfect sandwich slice or just the smell of homemade sourdough filling your kitchen, this easy sourdough recipe delivers. Start your starter tonight, follow these sourdough instructions, and in a week, you’ll be hooked. As Jamie would say, “Pukka!”

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