The Ultimate Sourdough Recipe

 

Are you ready to embark on a delicious journey to homemade sourdough bread? Follow this step-by-step guide to create a crusty, flavorful loaf that will impress your family and friends. 

I am going to link a really great starter set here, as well as a scale. These items are a must have if you are going to make sourdough!

Prepare to start the day before you plan to serve your bread, and let’s get baking!

If you haven't already made a starter, you can buy one! The process of making a really good starter can take weeks. Its okay to purchase one and start your sourdough journey now!

Ingredients

**For the starter:** - 50g sourdough starter (room temperature) - 50g warm water - 50g all-purpose flour **For the dough:** - 100g active sourdough starter - 330g warm water - 10g salt - 500g all-purpose flour

Day Before Baking **Activate Your Starter:** - Take your sourdough starter out of the fridge and add 50g to a large glass measuring cup. - Add 50g warm water and 50g flour to the cup. - Stir the mixture well and cover it loosely with a lid. Leave it to rise for at least 4 hours or until it has doubled in size. Baking Day **Prepare Your Dough:** - In a glass bowl, combine 100g of your active starter with 330g of warm water, mixing until well combined. - Add 10g of salt and 500g of flour to the bowl. - Use a bread whisk (or your hands) to mix everything together until you have a very shaggy dough. **First Rise:** - Cover the bowl with a towel or plate and let it rest on the counter for 1 hour. **Stretch and Fold:** - After 1 hour, do your first set of stretch and folds. Grab the dough, lift it until you feel resistance, and fold it down. Turn the bowl a quarter circle and repeat this about 15 times. - Set a timer for 30 minutes, then repeat the stretch and folds. - After another 30 minutes, do one more round of stretch and folds. **Rest the Dough:** - Allow the dough to rest for 2 hours on the counter. **Shape the Dough:** - Flour your work surface and dump the dough onto the counter. You might need to pull it out gently. - Shape the dough into a rectangle-ish form, fold the top half to the middle, then the bottom half to the middle, and roll it up. Using your hands, work it into a round ball. **Prepare for Sleeping:** - Sprinkle flour into your banneton (or a bowl) and place the shaped dough inside. Cover it with a wet towel and place it in the fridge overnight (for at least 12 hours). Baking Your Bread **Preheat Your Oven:** - Place your Dutch oven in the oven with the lid on and preheat your oven to 500°F (260°C). **Score and Bake:** - Once preheated, take the dough out of the fridge and place it on a piece of wax paper. Score the top of the dough with a sharp knife or razor. - Carefully place the dough into the heated Dutch oven, cover it with the lid, and bake for 35 minutes. After 35 minutes, remove the lid and lower the oven temperature to 425°F (220°C) for an additional 5-10 minutes until the bread is golden brown. After Baking **Storing Your Starter:** - Once the bread is baked, remember to put any leftover starter back in the fridge. When you’re ready to use it again, measure how much is in the jar and feed it equal parts warm water and flour. For a stronger starter, wait until it rises and then falls before repeating the feeding process. If you start baking homemade sourdough, you'll never go back to store bought bread! I know it!