EASIEST Sourdough Bread Recipe on YouTube | Complete Step-By-Step Process

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Prepare a new baneton at least 1 day before starting the sourdough.

Rinse off the baneton and let it dry for a few minutes, ensuring it's damp but not dripping wet.

Dust the baneton with 100% rice flour, creating a non-stick layer.

Mix the dough the morning before baking using 500 g of flour (350 g bread flour and 150 g sprouted whole wheat flour).

Add 10 g or 2 tsp of himalayan pink salt and 50 g of unfed starter straight from the fridge.

Mix in 330 g of room temperature water (about 1 and 1/2 cups minus 2 tablespoons).

Let the dough rest for 30 to 60 minutes after mixing to allow the flour to absorb the water.

Feed the starter with 20 g of dark rye flour and 30 g of water, aiming for a thick pancake batter consistency.

Let the starter ferment at room temperature for the rest of the day.

After resting, work out any clumps in the dough and form it into a ball.

Let the dough ferment at room temperature, performing gentle folds every 1 to 3 hours throughout the day.

Try to get in three to four rounds of folds before shaping the loaf for the final proof.

To shape the dough, stretch it out slightly, fold it in thirds, rotate 90°, and roll into a tight log, pinching the seam and sides closed.

Let the shaped dough rest seam side down for about 20 minutes.

Dust the baneton with a little extra rice flour if using a previously used one.

Dust the top of the dough with extra bread flour before transferring it to the baneton, seam side up.

Pull the edges of the dough towards the center to create surface tension.

Let the dough proof overnight at room temperature in the baneton.

Check the starter after about 10 hours of fermentation; it should be bubbly but not necessarily double in volume.

The next morning, the dough should have risen about 1 inch above the rim of the baneton.

Score the loaf using a razor, sharp knife, or scissors.

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