Simplest sourdough bread masterclass

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Make the Levon the night before by mixing 20 grams of ripe sourdough starter, 100 grams of white flour, and 100 grams of water. Let it ferment for 12-14 hours overnight.

In the morning, mix 1000 grams of flour with 600 grams of water for the autolyse, reserving 60 grams of water for later.

Cover the bowl and let the autolyse rest for 30 minutes.

After 30 minutes, check the temperature of the dough and reserved water. Adjust the water temperature if necessary to reach a final dough temperature of 78 degrees Fahrenheit.

Uncover the dough; it should look smoother but still shaggy. Add 220 grams of the prepared Levon on top of the dough.

Sprinkle 20 grams of salt over the dough and wet your hands with reserved water. Pinch the ingredients together until incorporated.

Knead the dough by reaching down, picking it up, and folding it over itself for about 4 minutes, rotating the bowl as you go.

After kneading, let the dough undergo bulk fermentation for 4 hours, performing three sets of stretches and folds during this time.

After bulk fermentation, scrape the dough out, divide it into two halves, and loosely pre-shape them into rounds. Let them rest for a bench rest.

Shape the dough into two rounds and place them in proofing baskets, covering them before refrigerating overnight.

Bake the bread in a preheated oven using a Dutch oven or combo cooker.

Cooking Techniques

Equipment Needed

Allergens