Sourdough Bread
A simple sourdough recipe for beginners.
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Timeline
| Time | Action |
|---|---|
| Day 1, 9am | Mix dough |
| Day 1, 9:30am | Add salt, fold |
| Day 1, 10am-2pm | Stretch and fold every 30 min |
| Day 1, 2pm-8pm | Bulk ferment |
| Day 1, 8pm | Shape, into fridge |
| Day 2, morning | Bake |
Instructions
Mix
- Combine flour and water, mix until no dry flour remains
- Rest 30 minutes (autolyse)
- Add starter and salt, squeeze to incorporate
- Rest 30 minutes
Bulk Ferment
- Every 30 minutes, stretch and fold
- Do 4-6 sets of folds
- Let rise until 50% larger (4-6 hours)
Shape
- Turn out onto floured surface
- Shape into a round or batard
- Place in floured banneton, seam up
- Cover and refrigerate overnight
Bake
- Preheat oven to 500°F with Dutch oven inside
- Score the loaf
- Bake covered 20 minutes
- Uncover, reduce to 450°F, bake 20-25 minutes
Tips
- Use a kitchen scale for accuracy
- Dough temperature should be 75-78°F
- A warmer kitchen = faster fermentation
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