The Margot sourdough boule

When I opened the bakery we tested several loaves in this style; fairly simple with a whole wheat starter, some rye flour for structure and flavour, and enough water to make a daily loaf that could sit in a kitchen for a day or two or three; suitable for toast, to make a sandwich for lunch or to serve with salad or soup for dinner. It’s the most popular loaf at the bakery, our customers ask for it by name and it has become the yardstick by which we measure how good all the products are. If the Margot is happy we are all happy! Feel free to reduce the water content a little while you get used to handling and shaping the dough and work your way up – 20g ( ¾ oz) less water will give a firmer, more manageable dough while you master the techniques.

See more recipes from Modern Sourdough.

We've got many more recipes for bread, from our soda bread recipe, to a naan bread recipe, banana bread recipe and easy overnight bread recipe.

A recipe from Modern Sourdough by Michelle Eshkeri (White Lion Publishing).