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Basic Sourdough Recipe

Prep Time8 hours
Active Time2 hours
Total Time16 hours
Course: Sourdough Bread
Author: Jessica

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.