Endless Creations Start Here
Thaw, bake, and create! With Earth Origin Plain and Sour Dough, the possibilities are endless. Follow the steps below to create your favourite baked delights.
Don’t forget to share your scrumptious creations on social media and tag us!
From Dough to Fresh Artisan Sourdough bread baked fresh at home
Thaw dough at room temperature until soft (±1–2 hours) or overnight in the fridge.
Preheat oven at 200 °C – 220 °C. Place an empty tray or oven-safe dish on the bottom shelf (for steam).
Transfer dough into lightly oiled dish and cover with tea towel. Rest dough for 2 hours. Gently folding the sides of the dough in.
Once the dough has doubled in size sprinkle the dough with flour and tip into greased bread tin/ tray.
Cover the top of the dough with flour entirely. Gently cut/ score the top of the bread with a sharp knife.
Once cut, let it rest for further 30 minutes.
Put the loaf in the preheated oven at 200 °C - 220 °C. Carefully pour a cup of hot water into the empty tray on the bottom shelf (for steam).
Bake for 25 - 30 minutes or until golden brown.
The loaf is ready when it sounds hollow when tapped underneath.
Cool on a wire rack for at least 30 minutes before slicing.
Dream it
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Make it
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Bake it
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Dream it 〰️ Make it 〰️ Bake it 〰️
More homemade creations:
Pizza
1. Flatten your dough ball on a floured surface.
2. Add pizza sauce, cheese, and your favourite toppings.
3. Bake at 220 °C for 8–12 min until golden and bubbly.
1. Roll dough into strips.
2. Brush with melted butter, sprinkle with cheese + herbs.
3. Bake at 180 °C for 8–10 min until melty and toasty.
Cheesy Sticks
Focaccia
1. Press dough into an oiled baking dish.
2. Drizzle olive oil, sprinkle coarse salt + rosemary.
3. Bake at 200 °C for 15–20 min until golden.
Vetkoek
1. Flatten dough slightly.
2. Fry in hot oil (170 °C) for 2–3 min per side until golden.
3. Fill with curry, cheese, or jam and enjoy!
Bread Rolls
1. Shape dough balls into rounds.
2. Place on tray, cover, and let rise for 30 min.
3. Bake at 180 °C for 12–15 min until golden.
Tip: Always thaw dough before baking 1–2 hours at room temp or overnight in the fridge.
