My Sourdough Bread Recipe

As this is not a food blog, I’m not going to drag out a bunch of text prior to you seeing the recipe. That drives me crazy.

What you’ll see is my recipe for sourdough bread, which has been cobbled together from various sources. Basically I spent like two days online watching tons of videos and came up with this. If you have never made sourdough bread before, I recommend watching stuff on YouTube about how to make sourdough starter, how to do the stretch and fold, and how to shape the dough in your banneton prior to baking. I don’t cover any of that here. All you’ll find here is my measurements and basic instructions.

As these instructions are in grams, I highly recommend using a scale and taring between each addition to the same bowl.

This is a two day process. Feed your starter early in the morning. I do mine around 7:30 a.m. Then I make the dough at around 1:30 p.m. By 9:00 p.m. it’s done it’s bulk rise and it ready to go into the banneton and spend the night in the fridge (this halts the fermentation). The next morning I bake it.

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Sourdough Bread

250g all purpose flour

100 g whole wheat flour

125 g bread flour

100 g fed sourdough starter

10 g salt

325 g water

1. Mix all ingredients together and bring together with your hands into a loose ball. Cover with a tea towel and let the dough autolyze for 30 minutes.

2. Dip your hands into some water and stretch and fold the dough. Cover and let rest for 30 minutes.

3. Repeat step 2, three more times. Then let the dough rest until bedtime.

4. Before you head to bed, shape the dough on a lightly floured surface and put the dough into a banneton. Cover the banneton with a tea towel and put the whole thing in a plastic bag and leave in the fridge overnight. The plastic bag holds in the moisture so your dough doesn’t dry out.

5. The next morning, place your dutch oven into a cold oven. Preheat both to 550 degrees F.

6. Take the dough from the fridge and turn out onto parchment paper.

7. Make your cuts into the dough top.

8. Once the oven is up to 550 degrees, remove the dutch oven and carefully, so as not to burn yourself, lower the dough into it, using the parchment paper. Cover the dutch oven and put it back into your cooking oven.

9. Turn the temperature down to 485 degrees F and bake with the lid on for 20 minutes.

10. Take the dutch oven lid off, turn the oven down to 465 degrees F and back for an additional 20 minutes.

11. When done, remove from the dutch oven onto a rack to cool before slicing.