Are you looking for a sourdough dough recipe, tips on how to make it, or help with a specific issue (like texture or fermentation)? Here’s a basic classic sourdough bread dough recipe to get you started:
Basic Sourdough Dough Recipe
🥣 Ingredients:
-
500g (3 1/3 cups) bread flour (or a mix of bread and whole wheat flour)
-
100g (1/2 cup) active sourdough starter
-
350g (1 1/2 cups) water (room temp, filtered)
-
10g (2 tsp) salt
🧑🍳 Instructions:
1. Mix (Autolyse)
-
In a bowl, mix the flour and water until no dry flour remains.
-
Cover and let rest for 30–60 minutes.
2. Add Starter & Salt
-
Add the sourdough starter and salt.
-
Mix thoroughly until combined. Use your hands to squish and fold if needed.
3. Bulk Fermentation (4–6 hours)
-
Let the dough rise at room temp.
-
Perform stretch & folds every 30–45 minutes during the first 2 hours to strengthen the dough.
4. Shape
-
Lightly flour the surface. Turn out the dough, shape it into a tight ball or batard.
5. Proof (Second Rise)
-
Place in a well-floured proofing basket or bowl lined with a floured towel.
-
Cover and let rise:
-
Room temp: 2–4 hours
-
Fridge (cold proof): Overnight up to 18 hours for deeper flavor
-
6. Bake
-
Preheat oven to 475°F (245°C) with a Dutch oven inside.
-
Score the dough, place it in the hot Dutch oven.
-
Bake:
-
Covered: 20 minutes
-
Uncovered: 20–25 more minutes
-
🔍 Tips:
-
Your starter must be active and bubbly before using.
-
Adjust water for desired hydration (350g is about 70% hydration).
-
Don’t rush fermentation — sourdough is all about time and patience!