Sourdough
Here’s a quick and dirty outline of how I make my sourdough (not including starting and maintaining a starter)! I won’t be getting too detailed because honestly, it’s a very detailed process and there are plenty of YouTube videos and other blogs already out there that walk you through the whole workflow! I do, however, have a couple of videos pinned on my TikTok that get a bit more granular if that’s what you’re looking for.
Note, this recipe makes two loaves!
Another note, this recipe is HIGHLY dependent on your environment (i.e. the climate and humidity where you live, etc.) meaning, this may not work perfectly for you, so be prepared to tweak! I had to adjust my recipe when I moved from SC to UT :)
Ingredients
150 g active starter
24 oz filtered warm water
1 bag bread flour 32 oz / (2lb) / 907 g (Whole Foods sells bags in this exact size - super easy!)
16 g kosher salt
Method
Mix the starter and warm water in a stand mixer with the dough attachment or by hand on low for approximately 1 minute
Add the flour and salt then mix again on low for 1-1/2 minutes or just long enough for a rough dough ball to form
Cover the bowl with a tea towel or a loose lid and set in the in oven with the light on for 1 hour (DO NOT TURN THE OVEN ON)
After the first round of proofing, remove from the oven and stretch and fold the dough - aim to complete 6 rounds of this spread out in 30 minute intervals (3 hours total)
If you are adding flavors like roasted garlic, nuts and seeds, everything but the bagel seasoning, etc. add them before you start your first round of stretch and fold
After 4 total hours have passed, divide the dough into 2 loaves and gently form the loaves depending on shape of your banneton
Before adding the loaves to your bannetons, let the loaves bench rest for 10 - 20 minutes (this just means let them sit out on the counter to relax)
Transfer the loaves into floured bannetons covered with shower caps (this is a fun hack!) or saran wrap & refrigerate overnight
The following morning, place your Dutch oven inside of your oven and preheat to 475-500 degrees (depending on your oven - I bake at 475) for 1 full hour
Tip: If you notice your bread is burning on the bottom, place a baking sheet at the very bottom of your oven for protection
Keep your loaves in the refrigerator until right before you are ready to bake! You want them to stay cold
Score your loaves and place them in the Dutch oven with the lid on and bake for 30 minutes
Remove the lid and bake for an additional 10 or so minutes, until desired darkness
Let the Dutch oven reheat fully before baking the second loaf
Let cool for an hour and enjoy!
