Simple Country Sourdough Loaf Recipe | James Bridges | Simply Bread Co.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought starter is convenient; yeast is cheaper but alters flavor.

Add sourdough starter to water to make it easier to pour into the mixer.

Use colder water, aiming for a temperature between 75°F and 78°F.

Add Rouge de Bordeaux whole wheat flour and Central Milling Artisan Bakers Craft Plus bread flour to the mixture.

Mix on low speed to hydrate the flour, then increase to medium speed to form a shaggy dough.

Let the dough rest for 15 to 20 minutes for an 'improved mix' process.

After resting, add salt to the dough and mix on medium-high speed, adding reserved water gradually until fully absorbed.

Transfer the dough to a bulk bin for fermentation, folding it once after 30 to 45 minutes.

Allow the dough to bulk ferment for about 4 to 5 hours at around 80°F.

After bulk fermentation, dump the dough out and divide it into 850g portions.

Pre-shape the dough into rounds, then let it rest for 15 to 20 minutes.

Perform final shaping using a letter fold technique, creating an oval or batard shape.

Pinch to seal the seams and place the shaped dough into a banneton for final proofing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens