Pipe bread and sourdough, recipe to make you fall in love with making homemade bread


We are crazy about homemade breads and you have the proof in the number of bread recipes that we have to our credit. Today we add one more to the list. In this case, this recipe for pipe bread and sourdough is one of the simplest that doesn't give any work.

The use of natural yeast or sourdough is optional, you can use commercial yeasts or even combine them, as you please. As in this case the hydration of my sourdough is 100% the only thing you have to add to the recipe, if you want to use commercial yeast, it is 55 g of strength flour and 55 ml of water, and of course the yeast in sufficient quantity according to the time of year and the ambient temperature.


For 1 units
  • Force flour 250 g
  • Salt
  • Water 150 ml
  • 100% hydrated sourdough 110 g
  • Peeled sunflower seeds 100 g

How to make pipe bread and sourdough

Difficulty: Medium
  • Total time 1 h 50 min
  • Elaboration 1 hour
  • Cooking 50 m
  • Repose 3 h

We mix the strength flour with the salt. We add the sourdough and stir the whole. We pour the water little by little, while we mix with a wooden spoon, until we obtain a rather sticky dough. Flour the work table and dump the dough on top. We add the sunflower seeds so that they join and distribute well and knead until the dough becomes more elastic while making some folds.

The mixes will be short, letting the dough rest for 10 minutes and folding it. We will do this three times in a row, we form a ball with the dough, we can help ourselves by greasing our hands with oil and placing it in a floured or greased bowl. Cover and let it rest for at least an hour in a warm place.

As this bread only has sourdough, the fermentation time will depend on its strength, so it is only a guide. After time and we see that the dough has grown slightly, we carefully remove the gas, shape and let it ferment a second time until it has almost grown to the initial volume.

In my case, this second fermentation was done in banetón for 24 hours, this is optional, you can do it in a normal bowl. We heat the oven to 250º with heat up and down. We make a few cuts to the bread and bake it at this temperature for 10 minutes. We lower the oven temperature progressively by 10º every 10 minutes, until it reaches 200º.

Bake until the bread has grown, has a nice color and if we hit the base it sounds hollow. We remove from the oven and let it rest on a rack until it cools. Breads with sourdough are best left unopened for at least 12 hours so that they are settled and the crumb set.

With what to accompany the pipe bread and sourdough

This pipe bread and sourdough keeps very well for several days due to the use of natural yeast. It can be taken to accompany all kinds of meals, although I especially like to toast at breakfast, with a little extra virgin olive oil, or a little butter and jam. To store it, do it in a cloth bag or wrapped in a clean cotton cloth.

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