Sourdough loaf
A French bake for the galley that best on calm days or at anchor, can be made ahead and frozen, needs no fridge, about 90 min hands-on.
- Bread & bakes
- French
- ⏱ 90 min
- 🌊 Sea tolerance 1/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 5 servings (one normal-appetite adult each). Per serving in brackets.
- Bread flour (strong)500 g (100 g)
- Salt10 g (2 g)
Method
- Night before (from your fed starter): mix 20 g active starter, 75 ml water and the flour per serving; rest 30 minutes, add the salt.
- Stretch and fold 4 times over the next 2 hours, then cover and leave to rise overnight (8–10 hours, until doubled).
- Morning: shape on a floured board, rest 1 hour.
- Bake in a lidded pot at 240°C 25 minutes, then 20 uncovered (internal ~96°C). Let it cool before cutting.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Plan ahead: let rise about 12 hours before.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Gluten — always check the labels of what you buy.
Per serving
- kcal
- 361
- protein
- 12 g
- fat
- 2 g
- carbs
- 73 g
- sugar
- 0 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes