Easy CLASSIC 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.

Mix sourdough starter with 240 gr water in a large bowl.

Add 340 gr flour to the mixture and stir until well incorporated.

If the dough is too sticky, dip your hands in warm water to help with mixing.

Perform stretch and fold technique on the dough.

Cover the bowl with cling wrap and let it rest for 40 minutes.

After 40 minutes, repeat the stretch and fold process and add salt to the dough.

Cover again and leave at room temperature for another 40 minutes.

After 40 minutes, the dough should be stretchy and strong. Shape it into a ball and fold the bottom.

Cover and let it rest for 1 hour.

After 1 hour, shape the dough into a round loaf and let it rest on the counter for 30 minutes to form a skin.

After 30 minutes, perform the final shaping by stretching and folding the corners, then roll tightly into a loaf.

Transfer the shaped loaf to a proofing basket, sprinkle a little flour on top, and cover.

Keep the proofing basket in the fridge overnight.

Preheat the oven to 250° Celsius with a baking pan inside.

Remove the dough from the fridge and flip it over onto a surface.

Sprinkle flour on the surface and score the top of the dough with a design.

Carefully transfer the dough to the hot baking pan.

Lower the oven temperature to 230° Celsius and bake for 25 minutes.

Remove the lid and bake for an additional 10 minutes.

Total baking time is 35 minutes.

Cooking Techniques

Equipment Needed

Dietary

Allergens