Basic Sourdough Recipe
Baking sourdough bread brings a sense of joy and accomplishment. You feed your starter, mix the dough with your hands, and fill your home with the irresistible smell of fresh bread. Whether you’re just starting out or already hooked on sourdough, this simple recipe gives you a reliable, delicious loaf every time. Let’s get started!
Basic Sourdough Recipe
Equipment
- 1 Banneton basket
- 1 Dutch oven
- 1 Mixing bowl
- 1 Bowl cover
- 1 Bread lame for scoring (or a razor blade)
- 1 Quick-read thermometer
Materials
- 100g Active Starter
- 350g Water
- 360g Stoneground Bread Flour (70-75 extraction) or unbleached organic
- 90g Whole Wheat Flour
- 10g Salt
Instructions
- The Night Before: Starter Prep • Feed 20g active starter with 42g water and 42g flour. • Mix this in the mixing bowl and cover with a plate or lid. • Leave out at room temp around 75°F.
- The Next Morning: Mix the Dough• Add the water to your active levain. • Mix well, then add flours. • Mix this well by squeezing with hands till no dry bits of flour are left. • Cover the bowl and let this rest for 30 minutes.
- Add Salt • Add salt. If your dough feels dry, add 10–15g additional water with the salt. • Mix this in by squeezing and folding. • You could also perform slap and folds to help dough smooth and strengthen. • Cover and let rest for 30 minutes.
- Bulk Fermentation (Approx. 2–4 Hours) • This is the start of your bulk fermentation. • Perform at least 4 stretch and folds in the next 2 hours, spaced out by 30 minutes. • After the last stretch and fold, gluten should be strengthened and dough should be holding shape better. • Cover dough and let it continue to rise at about 75–80°F. • Use oven proof function or just the light inside as a warm environment. • Bulk fermentation is over when dough has doubled or feels full of air.
- Bench Rest and Shaping • Flip dough onto a lightly floured surface and fold into a boule shape. • Let it rest covered with a towel for 15 minutes. • If you doubled the recipe, divide the dough now. • Final shape the dough and place in banneton basket. • Cover with dough cover and place in fridge overnight to cold ferment.
- Baking Day • In the morning, preheat oven with Dutch oven inside to 500°F. • Let the Dutch oven heat for at least 40 minutes. • Take dough out of fridge. • Place parchment paper over banneton and flip dough over, removing the banneton. • Score the dough with a relief score on the side (use lame or razor blade). • Drop 2 ice cubes in the Dutch oven and immediately place dough in, using parchment to lift. • Cover quickly and place in oven. • Bake for 20 minutes at 500°F. • Then remove lid and reduce temp to 450°F. • Bake until internal temp reaches 210°F. • Remove and place on cooling rack. • Wait at least 1 hour before slicing.