first loaf of sourdough YAYY!!
i have lots to yap about, but the word limit cut me off 💔 let me know if you have any questions tho
i didn’t make this recipe myself, but i compiled multiple different recipes i found online to work with my schedule. the process took 26 hours and spanned over 2 days.
you need to have an active starter for this to work. you can buy one already alive or make your own. i made my own 😇 i can do another post about the starter alone if you want more info about that. if you want more of a visual of this recipe, look at my tiktok.
recipe:
- 100g sourdough starter + bread flour and water to feed
- 350g water
- 500g bread flour
- 10g salt
DAY 1
8:30am: discard half of the starter and feed equal part bread flour water. mark where the starter is after you feed it, so you can see the growth. complete the next step once your starter has doubled. time may vary depending on your environment
12:00pm: mix 100g of starter and 350g of water. then mix in 500g of bread flour and 10g of flour until you get a rough dough. don’t over mix or knead it. cover and let the dough rest for an hour.
1:00pm: do three rounds of “stretch and folds”. this is the first one. grab the dough from the bottom, pull it up, stretch it, and fold it over. turn the bowl 90° and repeat three more times (4 total). cover and let rest for 30 mins-1 hr
1:45pm: round 2 of stretch and folds. repeat step above. cover and let rest for another 30 mins-1 hr
2:30pm: round 3 of stretch and folds. cover and let bulk ferment for 5 hours
7:30pm: flour surface. roll into a ball (visit my tiktok for a better visual of this). dust w/ flour and place top down in a banneton basket. cover in a plastic bag. let rise on the counter for an hour
8:30pm: place in the fridge overnight.
DAY 2
9:30am: preheat the dutch oven to 450°F. dump the dough onto a piece of parchment. dust w/ more. flour score w/ a lame or sharp knife. turn the oven down to 400°F. bake for 20 minutes w/ the lid on. take off the lid and bake for 20 more minutes. let cool for an hour before cutting.
YASSS YOU MADE SOURDOUGH
Baking your first sourdough loaf is an exciting and rewarding experience! To achieve the perfect texture and flavor, it's crucial to have an active sourdough starter, which can be made easily or purchased. The baking process consists of specific steps, such as mixing ingredients, allowing for fermentation, and performing stretch and folds to develop gluten structure. For an active starter, ensure it's bubbly and approximately double in size before you begin. It's helpful to perform the stretch-and-fold technique to aerate the dough, contributing to the sourdough's characteristic open crumb. During the bulk fermentation stage, the dough rises and develops flavor, so patience is key. The final bake requires preheating your Dutch oven to create a steamy environment, which is crucial for achieving a crusty exterior. Scoring the dough before placing it in the oven allows for controlled expansion during baking. Remember, each oven is different, so monitoring your loaf for the desired golden-brown crust is essential. Enjoy the satisfaction of slicing into your homemade sourdough, perfect for toasting or sandwiches, enhancing your culinary skills!
YUMMY 😋