How To Make Sourdough Bread Recipe|| Beginners Guide|| Sonya’s Prep

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Remove sourdough starter from the refrigerator and show its texture and air bubbles.

Measure 440 grams of sourdough starter into a large bowl.

Zero out the scale and add 440 grams of flour (400 grams bread flour and 40 grams whole wheat flour).

Add 440 grams of water and mix everything with a Danish whisk until combined.

Let the mixture rise until doubled in size, usually takes 3 to 6 hours.

Reserve some starter for future use and place it in the refrigerator.

In a small bowl, add 100 grams of the fed sourdough starter for each loaf (two loaves total).

Zero out the scale and add 450 grams of bread flour and 50 grams of whole wheat flour to each bowl.

Zero out the scale again and add 350 grams of lukewarm water to each bowl and mix into a shaggy dough with a Danish whisk.

Cover the bowls with plastic wrap and let them rest for 10 to 15 minutes.

Add 10 grams of salt to each bowl, dip fingers in water, and massage the salt into the dough until incorporated.

Cover the bowls again and let them rest for another 10 minutes.

Perform stretch and folds every 30 minutes for a total of three times, covering the dough between each session.

After the final stretch and fold, leave the dough covered on the counter for about six hours to rise, preferably overnight.

After rising, spill the dough onto the counter and shape it into a ball by tucking fingers under and rotating to create tension.

Let the shaped dough rest on the counter for 10 minutes without covering it.

Reshape the dough to create more tension, fluffing it out gently.

Cooking Techniques

Equipment Needed

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