Beginners Sourdough Bread Recipe

Beginner’s Sourdough Bread Recipe

INGREDIENTS

• 150grams (3/3 cup) of active sourdough starter

• 500grams (2 cup) of bread flour

• 350grams (1 1/4 cup) of water (preferably filtered)

• 10grams (2 tsp) of salt

DIRECTIONS

1. To a large bowl, add the sourdough starter, water and salt. Whisk it together. Add flour and bring together until it forms a dough. Cover and let it sit for 1 hour.

2. After 1 hour, start stretch and folds. Grab one corner of the dough and pull it up to stretch it then put it back down. Repeat to all corners, working your way around the bowl. Let sit for another 30 minutes.

3. Repeat stretch and folds every 30 mins another 3 more times.

4. After your last stretch and fold, allow your dough to bulk proof until it has doubled in size. Generally between 4-8 hours depending on your climate (it will proof faster in warmer climates).

5. Once doubled, it is time to shape your loaf. Flour your clean work bench and place your dough onto it. Spread and lay your dough out on your bench. Fold the side closest to you over into the middle and then the side furtherest away from over in the middle so it looks a bit like a flat log. Then roll your dough from the long end to the other end to form a ball, tucking it all in nice and tight forming a ball like shape. Then, push the dough away from you very gently with the palm of your hand, and then from back towards you, slightly tucking the sides under until the dough is tight.

6. Line your bread basket and then dust it with all purpose flour. Place your loaf into your lined basket, cover and put into the fridge to cold ferment overnight.

7. The next morning, preheat your cast iron pot for 1 hour in your oven on the highest temp. For me that is 250 degrees celsius (482 fahrenheit)). After it has preheated, take your loaf out of the fridge and flip it onto a sheet of baking paper. Dust lightly with flour and then score your loaf with a bread lame. Place your loaf into your hot cast iron pot with the lid on and cook for 25 mins. After 25 mins, take the lid off and reduce to 200 degrees celsius (392 Fahrenheit) then cook for another 25 mins.

TIPS

• You don’t need to do a cold ferment, but I prefer to when I have the time. If you wish to skip the cold ferment, after placing into your loaf into your lined bread basket, allow it to rise in a warm spot for 1-2 hours covered and then follow the bake schedule (#7).

• When scoring your loaf, score on an angle to get that “ear” on your loaf "(like pictured).