Sourdough Bread
Beginner-Friendly Recipe
Ingredients
Active Sourdough Starter 100 grams (fed 4-12 hours prior, active & bubbly)
Warm Water 350-375 grams
Bread Flour 500 grams (unbleached)
Salt 10-12 grams fine sea salt
Instructions
Activate your starter, make sure it is fed & active. Should be bubbly and have doubled in size, ideally 4-6 hours after feeding.
In a large bowl, whisk 100 grams of active starter into warm water until fully mixed. Add 500 grams of bread flour and 10-12 grams of salt. Mix with your hands or with a dough whisk until a shaggy dough forms. Cover with a damp towel and let rest for 30-60 minutes to allow the dough to fully hydrate.
Stretch & Folds: with wet hands, grab the edge of the dough and stretch it upward then fold into the center. Turn your bowl 90 degrees and repeat this step 4-5 times until you come full circle. After the first stretch & fold is complete, allow dough to rest 30 minutes. You will repeat this step 3-4 times with 30 minute rests in between each set. Be sure to cover your bowl with the wet towel during each rest period to keep the dough from drying out.
Bulk Fermentation: once the stretch & folds are complete, allow the dough to rise at room temperature for 6-12 hours or until it has doubled in size & looks airy with bubbles on the surface. Cover with a wet towel to keep the dough from drying out.
Shape & Cold Proof: gently turn the dough out onto a lightly floured surface. Shape it into a tight ball by folding the edges into the center, then flipping over and dragging it on the counter to create tension. Place the dough seam-side up into a proofing basket (banneton) that has been generously dusted with flour (rice flour preferred but bread flour/all-purpose flour works as well). Cover and place into the refrigerator for 12-24 hours. You can buy bowl covers for this step, use a tea towel, or use a plastic grocery bag to cover.
Score and Bake: preheat your oven to 500°F with a Dutch Oven inside for at least 1 hour. Remove the dough from the fridge just before you are ready to bake for scoring. For a simple score, use a sharp blade to score about 1/2 inch deep straight down the center of your loaf. But you can totally get creative and have fun during this step! Make sure there is at least 1 expansion score (1/2 inch deep) but use lighter scores to create designs to your liking.
Bake at 500°F for 30 minutes then remove the lid of the Dutch Oven, lower oven to 475°F and bake for another 10-15 minutes or until deep golden brown.
Cool on a wire rack for at least 1-2 hours before slicing to avoid a gummy texture.
Tips:
To ensure your starter is ready for use, drop a teaspoon of it into a glass of water. If it floats, it is ready to bake with.
In humid climates, you may need slightly less water. In hot climates, the rise/proofing time may be shorter (4-6 hours).
In cold climates, you can use a Sourdough Starter Warmer when feeding your starter to ensure a regulated temperature.
If you want to add inclusions (ingredients mixed into your loaf like cheese, veggies, etc), you will want to do so during Shape step. Stretch the dough on the floured surface, add your inclusion ingredients, and fold the dough into itself. Then continue by following the instructions for shaping it into a ball. Be careful not to rip your dough by creating too much tension.