Easy Sourdough Bread
This recipe is one of my favorite for making an easy sourdough boule or loaf. It also shows how sourdough is not as intimidating as many make it seem. This recipe makes a 73% hydration dough. This recipes makes a perfect loaf every time.
Video
Ingredients
- 150 g active sourdough starter ¾ cups
- 363 g warm water (108°F-110°F) 1½ cups
- 500 g bread flour 4cups + 3 tbsp
- 13 g salt 2 tsps
- Rice flour, for dusting banneton
Instructions
Making Dough
- In a large bowl, add the water and active starter. Mix until starter is dissolved in water.
- To the same bowl, add the bread flour, and salt. Mix until a shaggy dough forms. Cover and let rest for 1 hour.
Stretch and Folds
- First stretch-and-fold: Wet your hands to make working with the dough easier. Pull part of dough up and fold over rest of dough, turning bowl as you go until you have did full circle around the bowl. Repeat this until you have done 8-10 stretch-and-folds. Cover and let rise for 30 mins.
- Second stretch-and-fold: Repeat previous step, but only do 4 stretch-and-folds. Cover and let rest for 30mins.
- Third stretch-and-folds: Repeat previous step, but only do 4 stretch-and-folds. Cover and let rest for 30mins.
- Fourth Stretch and folds: Repeat previous step, but only do 4 stretch-and-folds. Cover dough and let rest for 2 hours or until doubled in size (bulk fermentation)
Lamination and Shaping
- Pour dough out onto floured surface. Gently spread dough into a rectangle. (Do not de-gas dough.) Do a letter fold by folding one side of dough to the middle of dough. Then fold the other half of the dough on top of the first side of the dough.
- Beginning at the end closet to you, start rolling dough away from you, making sure to keep the tension in the dough. Pinch ends closed. Begin pulling the dough into a ball, using tension on the work surface. Cover with a bowl or tea towel and let rest on work surface for about 20 minutes.
- After 20 minutes, reshape dough by repeating previous steps.
- Using rice flour, flour banneton basket. Put the dough into the basket seam side up. Stitch dough together if necessary. Sprinkle with more rice flour. Cover and put in refrigerator for about 3-12 hours, for cold fermentation.
Dutch Oven Baking
- Preheat oven to 450°F. Add in Dutch oven without lid. Allow pot of Dutch oven to preheat for about 30mins.
- Pour cold dough out onto parchment paper or silicon baking mat.
- Using bread lame, cut whatever design you like into the dough. Then cut an expansion score at a 45 degree angle from the top of the dough.
- Place dough into Dutch oven. Add a few ice cubes around the dough. Place lid on the Dutch oven. Place Dutch oven in stove.
- Bake at 450℉ for 30 minutes covered.
- Remove lid and bake an additional 15-16 mins long. Bread is done when internal temperature of 205℉-210℉.
- Enjoy!!
Notes
Rice flour verses all-purpose flour for dusting- Rice flour does not discolor as the bread bakes. It will stay white while all-purpose or even bread flour will turn brown at high temperatures.
Active Stater: Starter should have been fed hours ahead and should have doubled in size or peek. Should not show signs of falling or only small signs of deflating. I usually feed my starter in the morning so I can make the bread in the evening. If your room is very warm, starter will peek sooner.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 194kcalCarbohydrates: 39gProtein: 6gFat: 1gSodium: 507mgPotassium: 50mgFiber: 1gVitamin A: 1IUCalcium: 9mg
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