Basic Sourdough Recipe

This recipe is simple but it has worked so well. It yields a loaf with a beautiful rustic crust and soft crumb.

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Prep Time 1

Cook Time 55

Course Main Course

Cuisine American

Servings slices

In a glass bowl combine your sourdough starter with the water and whisk together to dissolve.
75 grams sourdough starter, 350 grams water
Add the salt and flour and whisk together until you form a shaggy dough. Cover with a plastic cap and allow it to rest for 1 hour.
500 grams bread flour, 10 grams kosher salt
After the 1 hour mark start performing stretch and folds every 30 minutes or so for a total of 4 sets.
Place the dough in the counter and allow it to bulk ferment for about 4-6 hours depending on your home's temperature. I ferment mine around 75F on my kitchen counter for about 5 hours.
Look for signs of fermentation. The dough should be a little jiggly when you shake the bowl, there should be bubbles on the surface and on the sides.
After bulk fermentation is complete, shape the dough into the desired shape (round or elongated) to place on your banneton.
Place in the fridge covered with a plastic cap and allow it to cold proof for at least 3 hours. I let mine cold proof overnight for about 12-16 hours before baking.
When ready to bake, use the lame to create a score on your dough to release steam in a controlled way.
Place it in the dutch oven and set up the oven temperature at 450F and bake for 55 minutes with the lid on. (no preheating required)
After 55 minutes remove the lid and bake for 5 minutes or until the desired color is achieved.
Remove from the oven and place on a wired rack and allow it to cool down for 2 hours before slicing.

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