Classic Sourdough Bread Recipe
This Classic Sourdough Bread is not only delicious, it's going to become a family favorite in no time.
Servings 1 loaf
Ingredients
- 1 3/4 cups water
- 1/2 cup active, bubbly starter
- 1 tsp sea salt
- 2/3 cup whole wheat flour (can use all white flour, use up to 1 cup if using all white)
- 3 cups flour
Instructions
- Mix the water, starter and salt in a bowl and stir until combined. Add the whole wheat flour, stir, then the rest of the flour, a cup at a time, until the dough comes together in a ball. Cover and let sit for 30-60 minutes.
- Stretch the dough, pulling from the edge of the bowl, upwards, then fold toward the center. Do this 8 times, rotating the bowl as you go. Cover and let the dough rest for 30 minutes. With wet fingertips, do this process 3 more times.
- After the 4th time, let the dough rise somewhere warm for 4-6 hours or until it has nearly doubled in size. Lift the dough from the bowl, letting the weight of the dough fold under itself. Do this 4-6 times.
- Preshape: lift the dough and perform a coil fold to strengthen the dough (shown in the video above) and then bring the dough out of the bowl and onto the counter (floured, if needed). Rotate the dough while dragging it towards you, tucking the bottom underneath. This will create a round ball, taut on the surface. Sprinkle the top with flour and cover with a tea towel. Let rest for 40 minutes (can be shortened to 20 minutes).
- Final shape: dust a banneton or bowl with flour. Flip the dough upside down on the counter. Fold in one side, then the opposite side, then the top, then bottom, like wrapping a present. Now pull each diagonal corner in. Transfer the dough, seam side up to the prepared banneton/bowl. Cover the bowl with a large bag.
- Final proof: Refrigerate the dough overnight or for 12-18 hours (can do up to 3 days). To bake the same day, let rise in the bowl for 2-3 hours before baking.
- With the Dutch oven inside the oven, preheat to 500°. Turn the dough onto parchment paper. Using a lame or sharp knife, score the dough, then lift it into the hot Dutch oven. Optional: place 3-5 ice cubes between the parchment and Dutch oven to create steam.
- Bake covered for 20 minutes, then lower the heat to 450°. Remove the lid and bake for another 20 minutes (for a lighter crust, remove the lid with 10 minutes left.) Remove the bread and let cool on a wire rack for 1 hour. Enjoy!