Classic Sourdough Bread Recipe｜Basic

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Put 134g (10℃) of water into the bowl.

Add the Leaven (Levain) and mix evenly.

Add flour and mix evenly until no flour is visible.

Let the mixture rest for 30 minutes at room temperature (Autolyze).

Add salt and 20g of water, then mix by hand.

Check dough temperature: 24℃.

After 40 minutes of rest, perform the first fold (folding).

After another 40 minutes of rest, perform the second fold (folding).

Let the dough ferment at room temperature for 1 hour and 30 minutes.

Lightly fold the dough and round it.

Let it rest at room temperature for 40 minutes.

Shape the dough and place it in a Banneton for second fermentation.

After 1 hour at room temperature, begin refrigerated fermentation at 2℃ for 4 hours.

Cut the surface of the second fermented dough with a knife.

Put the dough into the preheated Lodge 10-inch combo cooker.

Cover the lid of the Lodge 10-inch combo cooker and place it in the oven.

Bake for 20 minutes, then block the bottom heat line.

After 30 minutes of baking, remove the lid of the Lodge and continue baking for 13 minutes.

Cooking Techniques

Equipment Needed

Allergens