This is our basic sourdough loaf recipe. Recipes for sourdough bread often need to be tweaked by each individual because of the obvious variations in climate, ovens, water, and flours used. Once you perfect your basic loaf then you’ll want to play around with add-ins and flours.
- 75 g (Fed, Active) Starter
- 350 g (Well, Spring) Room Temperature Water
- 500 g Organic White Bread Flour
- 12 g Sea Salt
- Ready Starter - Feed starter the night before the bake. 12 hours later feed it again. Once the starter doubles within 4 hours or triples in 6 it is ready
- Mix Dough/Let Rest - Combine starter and water. Mix wellAdd flour and salt. Mix only until rough. Let rest 30 -60 minutes
- Stretch and Folds - 2 – 3 hours. 78 to 82 degrees. Stretch and fold every 30 min 4 times.
- Bulk Fermentation - 3-6 hours. 78-82 degrees. The dough should rise by at least 50%
- Shape Loaf - Loaves should be shaped twice for the best-looking results. Rest in between 15-30 min
- Final Proof/ Cold Retard - Prepare banneton with gluten-free flour. Put loaves in a proofing bowl/banneton. Refrigerate. Cold proof 24 -48 hours
- Baking Your Bread - Preheat oven your Dutch Oven inside to 525 degrees for an hour. Dust parchment paper with cornmeal. Take the dough out of the refrigerator, place it on parchment, score, and spray lightly with water. Place parchment in hot DO and return to oven. Lower temp to 500 and bake for 15 minutes. Lower temp to 450 and bake for 20 minutes. Remove the lid and bake an additional 5 minutes if needed until the loaf is the desired color. Same for the smaller loaf but reduce each time above by five minutes. Cool for two hours. All homes, ovens, water, and even flours produce different results.
- When it comes to bread you’ll need to practice, adjust, and practice again. Below you’ll find the form I use to keep track of my bakes and perfect my loaves. It really helps. You’re welcome!!