How To Make The Worlds Tastiest Sourdough bread (Updated)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Feed the sourdough starter 75 milliliters of warm water and 75 grams of wholemeal flour 12 hours before making the bread.

Weigh 460 grams of strong white flour into a mixing bowl.

Add 300 grams of lively sourdough to the bowl.

Add 10 grams of sea salt to the mixture.

Pour in 230 milliliters of warm water.

Gently incorporate the ingredients using a scraper for about a minute until combined.

Tip the mixture onto a dough table and knead for about 10 minutes until the dough is smooth and elastic.

Place the dough back into the bowl and cover with cling film for its first rise, letting it rest for 30 minutes in a warm place.

Dust the proofing basket with flour and stretch the dough into a rectangular shape.

Fold the dough into thirds and create a seam by pushing down on the edge nearest to you.

Roll the dough towards you, sealing the seam at the bottom, and place it seam side up in the proofing basket.

Cover the basket with cling film and leave it to rise overnight for about 12 hours.

Preheat the oven to 230 degrees Celsius with the baking stone inside.

Tease the loaf out of the basket onto the baking stone, score the top with a sharp knife, and spray water into the oven for humidity.

Bake the sourdough for 30 minutes until golden brown and hollow sounding when tapped.

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Equipment Needed

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