Enjoy your homemade sourdough bread! It’s perfect for sandwiches, toast, or simply enjoyed with butter.
Ingredients :
For the Starter :
– 120 grams (1/2 cup) all-purpose flour or bread flour
– 120 grams (1/2 cup) water (room temperature)
– 1 tablespoon active sourdough starter (or use store-bought)
For the Dough :
– 450 grams (3 3/4 cups) all-purpose flour or bread flour
– 350 grams (1 1/2 cups) water (room temperature)
– 10 grams (2 teaspoons) salt
– 100 grams (1/2 cup) active sourdough starter (from above)
Preparation :
1. Prepare the Starter :
– In a glass or plastic container, mix 120 grams of flour, 120 grams of water, and 1 tablespoon of sourdough starter. Stir until fully combined, cover loosely (with a cloth or plastic wrap), and let it sit at room temperature for about 8-12 hours, or until bubbly and doubled in size.
2. Make the Dough :
 In a large mixing bowl, combine 450 grams of flour and 350 grams of water, and mix until no dry flour remains. Let it rest for about 30 minutes (this is called autolyse).
– After the autolyse, add 100 grams of the active starter and 10 grams of salt to the dough. Mix well, using your hands to knead in the salt and starter until fully incorporated. This may take a few minutes.
3. Bulk Fermentation :
– Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature (ideally around 75°F to 78°F or 24°C to 26°C) for about 4 to 6 hours. During the first 2 hours, perform stretch and folds every 30 minutes (grab one side of the dough, stretch it up, and fold it over itself; repeat this process 4 times, rotating the bowl).
4. Pre-shape :
– After bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round by tucking the edges into the center, then let it rest for about 30 minutes, covered with a cloth.
5. Final Shape :
– After resting, shape the dough into your desired shape (a round or oval loaf). Place it seam-side down in a well-floured proofing basket or bowl.
6. Proof :
– Cover the dough with a cloth and let it proof for another 1 to 3 hours at room temperature, or refrigerate overnight for a cooler proof (this can enhance the flavor).
7. Preheat the Oven :
– About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
8. Bake :
 Carefully transfer the dough to a piece of parchment paper (if using a Dutch oven). Use a sharp blade or knife to score the top of the dough (this helps control the expansion during baking). Lift the parchment with the dough and place it into the preheated Dutch oven. Cover with the lid.
– Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes, until the crust is deep golden brown.
9. Cool :
– Once baked, transfer the bread to a wire rack to cool completely before slicing.