Here’s a classic sourdough bread recipe that balances flavor, texture, and simplicity. This version assumes you already have a mature, active sourdough starter.
🥖 Basic Sourdough Bread Recipe
Ingredients:
-
500g bread flour (can be white, whole wheat, or a mix)
-
375g water (75% hydration)
-
100g active sourdough starter (20% inoculation)
-
10g salt (2%)
Equipment:
-
Large mixing bowl
-
Dutch oven or baking stone
-
Bench scraper or spatula
-
Kitchen scale (recommended)
-
Proofing basket (banneton) or bowl lined with a floured towel
-
Lame or sharp knife for scoring
🕐 Timeline Overview:
-
Feed starter: 4–6 hours before mixing (or the night before)
-
Bulk fermentation: 4–6 hours
-
Cold proof: Overnight (8–16 hours in the fridge)
-
Bake: Next morning
🧑🍳 Instructions:
1. Mix Dough (Autolyse):
-
In a bowl, mix 500g flour and 375g water until no dry bits remain.
-
Cover and let sit for 30–60 minutes.
2. Add Starter and Salt:
-
Add 100g sourdough starter and 10g salt.
-
Mix well until fully incorporated. You can use stretch and fold or slap and fold techniques.
3. Bulk Fermentation (4–6 hours):
-
Leave dough covered at room temperature.
-
Perform stretch and folds every 30 minutes for the first 2 hours (3–4 times).
-
Dough should become smooth, elastic, and slightly puffy.
4. Shape the Dough:
-
Lightly flour your surface and shape the dough into a tight round.
-
Let it rest for 20 minutes, then shape again for final tension.
5. Final Proof (Overnight):
-
Place dough in a floured banneton or bowl, seam side up.
-
Cover and refrigerate overnight (8–16 hours).
6. Bake:
-
Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
-
Remove dough from the fridge, turn it out onto parchment paper, score the top.
-
Transfer to hot Dutch oven, cover, and bake:
-
20 minutes covered
-
20–25 minutes uncovered at 450°F (230°C), until deep golden brown.
-
🧊 Storage:
-
Let cool completely.
-
Store at room temperature in a paper bag or cut-side down on a cutting board for 2–3 days.
-
For longer storage, freeze slices.