Easy Sourdough Bread Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Add 300 g of warm water to a bowl, warmed to about 80°.

Add 150 g of active starter and mix together.

Add 437 g of bread flour and 9 g of salt, mixing first with a fork or Danish whisk.

Scrape down the sides of the bowl as it starts to incorporate.

Knead the dough for about three to five minutes, scraping down the sides again.

Cover the bowl and let it rest for 30 minutes before the first round of stretch and folds.

Perform three rounds of stretch and folds, 30 minutes apart, stretching the dough up and folding it in each time.

After the stretch and folds, let the dough bulk ferment for about 4 to 16 hours, depending on the temperature.

After 4 and 1/2 hours, sprinkle the countertop with flour and transfer the dough onto it.

Pull the dough out gently without pulling it too thin, then fold it into thirds and flip it.

Starting with the end nearest you, roll the dough up tightly.

To finish shaping, push the dough away from you and pull it back to build tension, repeating a couple of times.

Sprinkle flour on the dough ball and the banneton basket, then use a bench scraper to place the dough into the basket.

Cover the banneton and place it in the fridge to bake the next day.

Preheat the oven to 450° with a Dutch oven inside.

After 20 hours in the fridge, score the dough with at least one deep cut.

Spray the dough with water, place the lid on the Dutch oven, and bake for 30 minutes covered and 10 to 15 minutes uncovered.

After 30 minutes, remove the lid and bake until finished cooking.

Let the bread cool for about two hours before cutting it open.

Cooking Techniques

Equipment Needed

Allergens