How To Bake Naturally Fermented Breads: Church Street Sourdough with Paul Barker

Today we have a very special guest, Paul Barker. Paul is the owner & creative mind behind artisan bakery Cinnamon Square & the winner of UK’s Best Loaf, ‘Church Street Sourdough’.

The Great Big Book Club is lucky enough to get an insider’s lesson in what goes into the best loaf of naturally fermented bread – no fresh or dried yeast required! Paul Barker is a qualified baker, p√Ętissier, chocolatier, cake decorator, and flour miller with an infectious enthusiasm for his craft. Over 35 years experience in the world of baking has led him to experiment with plants, flowers & fruits to ferment in the most delicious loaves of sourdough bread you’ll ever eat. Just add flour, salt & water!

This demonstration is perfect for all those new bakers & cooks who have been trying their luck with perfecting the humble loaf of bread. Watch on, because before you know it, you too will be crafting the UK’s best loaf.

Keep up to date with Paul’s soon to be released book & much more on his author profile with The Great Big Book Club here.


The Church Street Sourdough recipe


  • 387g White Bread Flour
  • 49g Dark Rye Flower
  • 49g Wholemeal Flour
  • 10g Salt
  • 195g Wheat Sour Culture
  • 300g Water

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