Simple Sourdough Recipe (beginner friendly!)
This straightforward sourdough recipe employs the "mix-it-all method" and provides clear, step-by-step instructions for ease and simplicity!
Equipment
- Dutch oven or cast iron
- Mixing bowl
- Bench scraper or dough scraper
- Bread lame/scoring tool
- Food scale
- Parchment paper
- banneton proofing baskets
Ingredients
- 70 grams sourdough starter (active and fed )
- 350 grams water
- 500 grams bread flour (with a protein content of 12% or higher)
- 10 grams salt
Instructions
Mix the dough
-
To your mixing bowl add the water and sourdough starter. Whisk using a fork or dough whisk until the starter has dissolved.
-
Then add the bread flour and salt and mix until all of the flour has absorbed the water. I find using a dough scraper or your hands achieves this best. The dough will be quite shaggy and wet.
-
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. Your dough should look noticeably fuller and have increased in size by about 75%. It will feel light and slightly jiggly, with visible air bubbles along the surface, and should be tacky but not overly sticky when handled.
-
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.
Want a softer crust? After the covered bake, lower the oven temperature to 425°F, uncover the Dutch oven, and bake for 15–20 minutes until just lightly golden. Avoid over-browning, and for an extra soft crust, brush the loaf with a little butter or cover it with a clean towel while it cools.
-
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
Nutritional information is automatically calculated and should be used as an approximation only.
