My easy and reliable sourdough recipe!! 🍞
Here is my go-to sourdough recipe! It’s easy to do and so delicious 😋
Step 1: Make the Dough
- in a large mixing bowl (i like my pyrex from target) mix together ingredients until shaggy dough forms
💧430g warm water
🌾560g flour (i use all-purpose)
🫙200g soughdough starter
🧂16g salt
- Let it’s autolyse for 30 minutes to an hour (this lets the gluten start developing
Step 2: Bulk Rise
- perform stretch and folds (4-8) every 30 minutes for 2 hours until dough is smooth and elastic
- let sit in the counter covered for 6 hours or overnight
Step 3: Shape Dough
- pour the risen dough onto lightly floured counter. Fold the dough (1/3 over, 1/3 over, sides to middle and from bottom seam). If you have a bench scraper, use it to push and pull the dough to create tension and form it into a ball.
- line an 8-inch bowl or proofing basket with a towel and dust with flour.
- cold proof in the fridge at least 2 hours, but as long as 48 hours (I usually do this overnight).
Step 4: Bake Bread
- place a dutch oven or bread cloche in the oven and preheat to 500.
- flip bowl over to dump dough onto parchment. Score loaf with a razor blade or sharp knife and place into Dutch oven on the parchment paper.
- reduce temp to 425. Bake covered 20 minutes and then uncovered 20-30 minutes depending on how dark you prefer your crust.
- let loaf cool for 1 hour before cutting
Step 5: Enjoy 🍞
Pro-Tip: Listen to your gut. Once you get the hang of it you’ll know what looks, feels, and smells right vs wrong.
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Baking sourdough bread is truly a rewarding experience, and this easy and reliable recipe makes it accessible even for beginners. One thing I found very helpful is choosing the right all-purpose flour, as it provides a good balance for gluten development without being too heavy. Using warm water around 75°F helps activate your starter effectively and promotes a good fermentation process. When performing the stretch and fold technique during the bulk rise, it's key to handle the dough gently but firmly. This helps develop gluten structure without tearing it, resulting in a smooth and elastic dough that’s easier to shape. I personally found that doing 4 to 6 folds every 30 minutes is sufficient; you can even adjust based on how your dough feels. The autolyse step mentioned is fantastic — letting the flour hydrate and gluten start developing before adding salt and starter really improves dough extensibility and the final texture of your bread. Speaking of salt, using a flaky sea salt like Maldon adds a subtle touch of flavor and enhances the crust’s crispiness. Cold proofing the shaped dough in the fridge is a game-changer for flavor. The slow fermentation at low temperature brings out nuanced sourdough tang and improves the bread’s shelf life. I recommend proofing overnight (around 12 to 18 hours) but you can extend up to 48 hours if you want a more pronounced sour flavor. Baking in a covered Dutch oven at first creates steam that helps the crust expand beautifully and develop that sought-after crisp exterior. Reducing the temperature after 20 minutes and baking uncovered lets the crust brown perfectly without burning. Make sure to let the loaf cool completely before slicing to retain crumb structure and prevent it from becoming gummy. Overall, once you get a feel for the dough's look, feel, and smell during each step, you’ll gain confidence in your baking skills. This sourdough recipe is forgiving and versatile, ideal for experimenting with your own techniques and flavors. Enjoy the bread-making journey—fresh homemade sourdough is always worth it!
