Basic Sourdough Bread

Basic Sourdough Bread

This is my basic "go to" recipe. It's based on about 73% total hydration (if your starter is 100% hydration). This recipe will make one average sized loaf. The "baker's percentages" are: 70% water, 20% starter, 2% salt.

  • 500 grams unbleached flour
  • 350 grams unchlorinated water
  • 100 grams starter
  • 10 grams salt
  1. Combine water and starter and mix thoroughly. Mix flour and salt, and add to water/starter mixture. Mix until you have a shaggy dough.
  2. Cover, and let rest (autolyze) for 30 minutes
  3. Do first set of stretch and folds; cover and let rest 30 minutes
  4. Do second set of stretch and folds; cover and let rest 30 minutes
  5. Do third set of stretch and folds; cover and let rest 30 minutes
  6. Do fourth set of stretch and folds; cover.
  7. Time to bulk ferment. This can be done at any temperature. It's ready when the dough has risen/expanded by about 70%.
  8. Pre-shape your dough and let rest 30 minutes, uncovered.
  9. Give your dough a final shaping and place in banneton. I prefer to give the banneton a heavy dusting with white rice flour. Allow to rise/ferment a second time until it reaches about 75% growth.
  10. Preheat oven to 475°F.
  11. Remove dough from banneton, and place on a square piece of parchment paper.
  12. Make your ear and decorative cuts.
  13. Place dough (with paper) into an unheated Dutch oven and cover with the lid.
  14. Place in oven for 40 minutes.
  15. After 40 minutes, remove lid and allow to bake for an additional 15-20 minutes.
  16. Remove Dutch oven and place it on a non heat sensitive surface. 
  17. CAREFULLY lift loaf out of the Dutch oven by the corners of the parchment paper.
  18. Let cool for a minimum of two hours, but preferably overnight.
  19. Slice and enjoy!
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