I realized I never wrote a blog post with my favourite sourdough bread recipe, so here it is. This is a very beginner friendly recipe, but you will need some equipment, which I've shared in the notes. At the bottom of the post I also share a link for …
I realized I never wrote a blog post with my favourite sourdough bread recipe, so here it is. This is a very beginner friendly recipe, but you will need some equipment, which I've shared in the notes. At the bottom of the post I also share a link for a 2022 video I made, and another for a new video showing how I currently shape my bread loaves.
Ingredients:
1oo grams fed and bubbly starter
300 grams lukewarm water
500 grams flour
optional: 10 grams salt (helps with the the rising)
Equipment needed:
kitchen scale
bowl for mixing and resting dough
wooden spoon, strong spatula, Danish dough whisk, or your hands for mixing
breathable cover for dough bowl
oven safe baking vessel for the bread
optional: bench scraper, banneton (proofing) basket or a second clean mixing bowl, towel for lining the bowl
Directions:
Combine 100 grams starter and 300 grams starter in mixing bowl.
Add 500 grams flour and salt (if using).
Mix until the dough comes together and looks smooth.
Cover the bowl with a towel, cloth, etc and let it rest in a draft free area until the dough is about doubled in size (between 4-6 hours; see note A below).
After dough has risen, light sprinkle flour on a clean and dry counter top or work surface. Remove dough from bowl and place on counter. Gently pull up dough from the edges, and fold it into the centre. Go around the dough ball doing this a few times, adding a little flour if the dough is very sticky.
Now we will let the dough rest a second time. You can use the same mixing bowl as before, or a fresh bowl lined with a lightly floured towel. If you have a banneton basket you can use that. Gently flour the basket or the liner it came with, and then place your dough inside.
Cover the bowl or basket with a towel, cloth, etc, and let it rest for a few hours. Again, the time will vary. You want it puffy but not necessarily doubled in size.
After the second rest period, preheat your oven to 400 F on the convection setting if you have it. Lightly grease an oven safe baking dish (if you use a round dish, your bread will be round. If you use a loaf pan, your bread will be rectangular) and place your dough inside. See note B.
Bake bread for 45 minutes, or until a toothpick or skewer inserted into the middle comes out clean and not sticky.
Allow bread to cool before slicing.
NOTES:
A. The time varies based on your home's temperature and humidity.
B. You can use a variety of baking dishes for bread, and the oven temp and time will vary. Always use convection if you have that setting because it creates a more even heat. Not using convection will mean longer cook times. Be sure to check the bottom of your baking dish to ensure it is oven safe and what the max temp is BEFORE using it.
SAMPLE BREAD BAKING DAY SCHEDULE
7:00 Feed starter
11:00 Mix dough
11:00-4:00 Let dough rest in bowl
4:00 Turn out dough onto counter for gentle stretching
4:00-8:00 Rest dough in bowl or proofing basket
7:30 Preheat oven
8:00 Bake bread in oven
Note with my sample schedule, this is for my starter specifically, in my home. Your starter may not be ready to bake after 4 hours but mine usually is. There are lots of ways to test if it is ready, so just do a quick internet search if you're unsure.
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