Basic Sourdough Loaf - Perfect for Beginners

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while keeping moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it dairy-free.

Combine 325g water, 80g sourdough starter, and 10g salt in a bowl.

Add 500g all-purpose flour and mix until thoroughly combined, using fingers to feel the dough.

Gather the loose bits and bring the dough together in a fresh bowl to keep things neat.

Cover the bowl and let the dough rest for one hour.

After one hour, check the dough temperature, which should be around 83°F.

Perform the first stretch and fold of the dough.

Perform the second stretch and fold, noting that the dough is still grainy.

Perform the third stretch and fold, getting gentler with the folds as the dough becomes light and jiggly.

Round off the dough and pop any surface bubbles that appear, checking the temperature again at 84°F.

After another hour, cover the dough and let it rest for one hour.

After one more hour, the dough should feel heavy; cover and rest for another hour.

After this hour, check the dough and if it feels light and jiggly, it's time to shape.

Gently release the dough and turn it out, being careful not to deflate it while building surface tension.

Cover with a larger bowl and let it rest for 30 minutes to fully relax.

After 30 minutes, dust the dough with flour and smooth it in.

Gently grab the dough and pull toward you with a bench knife, then flip onto a clean spot.

To shape, gently fold the edges in toward the center, ensuring the dough sticks to itself.

Flip the dough and pull toward you while gently rotating to round it off, being careful not to degas or tear it.

Let the seam side seal for a minute, then gently flip into a banneton seam side up.

Let the dough relax at room temperature for 15-20 minutes before placing it in the fridge overnight.

The next day, preheat the oven and Dutch oven to 500°F for 1 hour.

Spritz the dough with water for steam before covering and baking at 500°F for 15-20 minutes.

After 15-20 minutes, drop the temperature to 475°F and bake uncovered for another 15-20 minutes, checking for an internal temperature of 204°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens