Sourdough Bread Beginner Recipe
Learn to create amazing and delicious sourdough bread with our simple beginner's guide!
Equipment
- Dough Whisk optional
- Spray Bottle optional
Ingredients
For The Leaven:
- 20 g Starter
- 100 g Filtered Water
- 100 g Flour
For The Dough:
- 650 g Filtered Water
- 800 g Bread Flour
- 200 g Whole Wheat Flour
- 20 g Salt I prefer sea salt
Instructions
Leaven
- Mix 20g starter with 100g water and 100g flour. Let sit at room temp for 8-12 hours.
Autolyse
- Combine the water with the leaven and thoroughly mix with a dough whisk or similar or until combined and bubbly. Add the flour's and mix until a shaggy dough forms. Let rest for 30 minutes.
Salt & Mix
- Add 20g salt. Mix well. Rest another 30 minutes.
Stretch & Fold
- Perform 2 sets of stretch and folds, 30 minutes apart. Follow with 2-3 sets of coil folds, 30 minutes apart, until the dough is smooth and holds its shape.
Bulk Fermentation
- Let the dough rise at room temp until doubled in size. Optionally, refrigerate overnight.
Divide & Pre-Shape
- Wet your hands and surface. Divide the dough, pre-shape into balls, and let rest for 25 minutes.
Final Shaping
- Shape each dough ball using the method mentioned above in the article or similar techniques. Place in a floured proofing basket and refrigerate for 8-72 hours.
Score & Bake
- Preheat your oven and Dutch oven. Score the dough with shallow, decorative scores, place it in the Dutch oven, mist with water, and bake covered at 450°F for 10 minutes. Remove the lid, perform a deep score, mist again, and bake covered for another 20 minutes until golden brown. Remove the lid and bake an additional 20-25 minutes until internal temperature reaches 200°F.
Cool
- Let the bread cool completely before slicing. Enjoy!
