How To Bake Simple Sourdough Bread: A Beginner's Guide

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Add 350 g of water to a bowl and mix with bubbly, active sourdough starter.

Add 500 g of flour and 10 g of salt to the mixture and mix until a shaggy dough forms.

Let the dough sit for about an hour.

Perform four sets of stretch and folds at 30-minute intervals over a couple of hours.

Check the dough for bulk fermentation: it should be jiggly, doubled in size, and pulling away from the sides of the bowl without sticking.

Flip the dough out onto a clean surface, ensuring it leaves a clean bowl.

Shape the dough by tucking the ends in and place it into a banneton dusted with rice flour or semolina flour.

Refrigerate the dough to cold ferment overnight.

Preheat the oven before baking.

Take the dough out of the fridge and score the top.

Bake the dough in the oven with the lid on for around 30 minutes at 230° C (450° F).

Remove the lid and lower the temperature to 210° C (410° F) for an additional 10 to 15 minutes.

Let the bread cool for at least 2 hours before slicing.

Cooking Techniques

Equipment Needed

Allergens