Simple Sourdough Recipe

5 from 16 votes

This straightforward sourdough recipe employs the "mix-it-all method" and provides clear, step-by-step instructions for ease and simplicity!

Prep Time45

Cook Time40

Resting time1

Servings: loaf

Calories: 180kcal

Equipment

Dutch oven or cast iron
Mixing bowl
Bench scraper
Scoring tool
Food scale
Parchment paper
Banneton Proofing Basket

Ingredients

500 grams bread flour
70 grams sourdough starter active and fed
10 grams salt
350 grams water filtered

Instructions

Mix the dough

To your mixing bowl add the water and sourdough starter. Whisk using a fork until the starter has dissolved.
Next, add the salt and whisk it into the mixture.
Lastly, add the bread flour and mix until all of the flour has absorbed the water. I find using a dough scraper or your hands achieves this the best. The dough will be quite shaggy and wet.
Then, cover the mixture with plastic wrap and allow it to rest in the warmest spot in your kitchen for 30-45 minutes.

Strengthen the dough

Once the dough has rested, come back to it and work it into a ball by folding it into itself for 3-5 minutes. Additionally, you can use the scoop and slap method where you slap the dough against the bowl repetitively.
The dough will look smoother with some lines. It is okay if it is still a bit sticky. This will improve as time goes on.
Once complete, cover the dough and let it rest for 30 minutes.

Stretch and fold the dough

After the dough has rested for 30 minutes, perform your first stretch and fold.
This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
Once complete, cover the dough and let it rest for 30 minutes.
Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds.
Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has increased in volume by 75% and has some air bubbles (about 3-5 more hours).
Tip: to create a warmer spot for your dough, turn the oven on & then off, or place the dough in the oven with the oven light turned on.

Pre-shape the dough

Once the dough has finished its first bulk fermentation it can be pre-shaped.
Place the dough on a lightly floured surface and create a round shape by using your bench scraper.
To create a round shape place the bench scraper under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape. The tension will naturally settle in the middle of the dough, giving it a better oven spring when baked. You can also do this motion using your hands.
After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 15 minutes.

Final Shaping

When it comes to the final shaping, you have the choice of creating a round boule or an oval batard. I offer instructional videos for both shaping options, allowing you to pick the one that suits you best (shown above).
After shaping, position the dough in a lightly floured banneton basket with the seam facing upwards. If necessary, you can gently stitch or tighten the seams while in the basket
Now, cover the dough either with a cloth or by placing it inside a 2.5-gallon bag. Then, transfer it to the refrigerator and let it rest for a minimum of 8 hours and a maximum of 18 hours.

Score & bake the sourdough bread

The next morning place your baking pot in the oven and preheat it to 500 degrees F for at least 30 minutes.
When ready to bake, remove the bread from the refrigerator and invert it on a piece of parchment paper.
Using a bread lame or sharp razor score one slightly curved line down the middle of the dough (about 1/4 to 1/2 inch deep). Hold your tool at a 45-degree angle and start at the top of the dough going fast all the way to the bottom of the dough.
Optional: spray your bread with room temperature water to create those beautiful blisters and a better oven spring.
Place the dough in the pan using the parchment paper and bake for 20 minutes covered on 500 degrees F.
After 20 minutes, remove the lid, reduce the temperature to 450 degrees F, and bake for another 17-20 minutes.
Once the bread is complete, allow it to cool on a cooling rack for a minimum of 1-2 hours before slicing it.
Sourdough bread can be stored in a plastic or bread bag of your choice for up to 4 days at room temperature.

Notes

Baker's schedule: Feed your starter the evening before. Mix your dough in the morning to bake for the following day.

My baking schedule: I feed my starter the evening before, I mix my dough in the morning around 8 AM. I place it in the refrigerator between 3-4 PM and bake the bread the following morning.

Ensure you are using a starter at its peak, meaning it is active and bubbly.

Proofing times: If you are unsure about how long your bread should ferment, take a look at "expert tips before baking" above. This recipe calls for a 7-9 hour fermentation at 72 degrees F and an 8-18 hour cold-proof. You may need to adjust this depending on your environment.

Nutrition