My favorite sourdough loaf recipe! 🫶
Sourdough doesn’t have to be scary or hard! This recipe takes a little time but it gets a beautiful delicious loaf every time!
Ingredients:
150g active sourdough starter
350g warm water
525g bread flour (I use King Arthur’s)
10g salt
Directions:
Whisk starter and water till starter is fully dissolved. Mixture should be milky with some bubbles.
Add in flour and salt. Whisk till a shaggy dough forms.
Cover and let dough sit for 1 hr.
After 1 hr you will start your stretch and folds. After each one turn your bowl 1/4 of a turn. I do 8 stretch and folds.
After each set of stretch and folds, cover and let sit for 30 minutes. I do 4 sets of stretch and folds but you could do more or less.
After stretch and folds, cover the dough and let it rise on the counter for 6-10 hours depending on how cold your kitchen is. The colder it is, the longer it should sit.
Dump dough on a lightly floured surface and stretch out into a rectangle-ish shape and then tri-fold (think like a decorative towel) then roll tightly. Shape dough into a ball by spinning dough.
Put dough in a floured banneton or a bowl lined with a lint-free towel with the seam side of the dough facing up.
Cold-proof dough in the fridge for 10 hours.
Pre-heat oven and Dutch oven or bread oven to 450 degrees
Flip dough out of bowl onto parchment paper or bread sling
Score dough however you’d like. Get as fancy with it or as simple as you’d like.
Drop into Dutch oven and bake for 30 mins with the lid on.
Remove lid and bake for 20 more minutes.
Place bread on cooling rack and cool for at least one hour before cutting!
Sourdough baking can be intimidating, but with the right approach, it becomes a rewarding experience. To ensure the best flavor and texture, starting with a strong, active sourdough starter is essential. Allow your starter to reach peak activity by feeding it a few hours before you begin your recipe. Temperature plays a crucial role in sourdough development; a warmer kitchen will accelerate fermentation. Take note of your dough's appearance and feel—the dough should become elastic and rise significantly during fermentation. Consider trying different flour types, such as whole wheat or rye, which can enhance flavor complexity. Scoring your dough before baking not only adds aesthetic value but also helps control how the bread expands in the oven. Experiment with various scoring patterns for a personalized touch. Lastly, remember that the cooling period is vital; bread continues to cook internally after it’s removed from the oven. Patience will reward you with a more developed flavor and ideal texture.