How to Make a Beginner 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.

The night before baking, feed the sourdough starter by discarding all but 40 grams of it.

Add 125 grams of warm water to the starter and 140 grams of flour, mixing until combined.

Let the starter sit overnight on the counter to become bubbly and active.

The next morning, check that the starter has doubled in size with air bubbles.

In a large bowl, measure out 125 grams of the active starter.

Add 355 grams of warm water to the bowl and mix until it looks milky.

Add 500 grams of flour to the mixture and mix with hands until the flour is fully incorporated, noting that the dough will be very sticky.

Cover the bowl with a plate and let it rest for 3 to 5 hours.

After resting, measure out 13 grams of salt and sprinkle it into the dough.

Wet hands and pinch the salt into the dough, then stretch and fold the dough for about 2 minutes.

Cover the bowl again and let it rest for another 3 to 5 hours.

Prepare a well-floured proofing basket and flour the counter.

Dump the dough onto the counter, noting the bubbles in the dough.

Shape the dough into a rectangle, fold in the sides, and roll it up while gaining friction.

Let the shaped dough rest on the counter for 20 minutes undisturbed.

After 20 minutes, gently shape the dough again and place it upside down into the floured basket.

Cover the basket with a shower cap and refrigerate overnight.

The next morning, preheat the oven to 425°F with a Dutch oven inside.

Dump the dough out onto parchment paper and wipe off excess flour.

Score the top of the dough with a blade or sharp knife.

Cooking Techniques

Equipment Needed

Allergens