Today, I’m sharing with you my basic and plain sourdough recipe. 😉 I created this recipe last year, and use it to do some recipe twisting. This dough recipe has hydration high enough to yield an open crumb bread but not so wet that it is hard to handle – especially with my amateur sourdough baking skills. 😃
Below you will find my step-by-step recipe and video guidance. So, let’s do this!
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
My other video recipes:
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
- Matcha Sourdough Bread
Enjoy your bread with butter and jam, it also makes delicious toast and can be frozen.
You will need:
- 200 grams water
- 60 grams sourdough starter (100% hydration)
- 300 grams bread flour
- 6 grams fine sea salt
Equipment and tools:
- mature and active sourdough starter
- kitchen weighing scale
- mixing bowls and spatula
- bulk container with a lid (or use plastic film)
- dough scraper
- banneton basket – oval (21cm/8inch) and cloth liner
- gluten-free flour, for dusting the proofing basket
- sharp bread lame or razor blade
- very thick oven gloves
- dutch oven or cast iron pan
- Nice to have: instant thermometer, room thermometer, sharp bread knife
- Prepare your levain: Around 12 noon, build the starter with 15g starter: 30g water: 30g flour.
- Fermentolyse: Once the starter is ready for baking, dissolve the starter with water, then add flour and salt to the bowl. Stir all the ingredients until no dry flour is left, cover, and let the dough sit on your counter for 1 hour.
- 1x light bench fold: Lightly mist the counter, then fold your dough four times. Cover and let the dough rest for 30 to 45 minutes.
- 1x lamination: Laminate the dough, fold and transfer into a greased container—cover and rest for 30 to 45 minutes.
- 2x Coil fold: Perform 1x fold and rest the dough for 30 minutes. Then perform the 2nd coil fold and rest the dough overnight at 18C/64F for 10 to 12 hours, or until the dough is ready for pre-shaping.
- Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a boule (ball), be careful not to degas too much, and allow bench rest for 15 minutes (uncover).
- Final shape: Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton.
- Cold retard: Transfer the dough to the fridge for 3 to 5 hours or overnight. My fridge temperature is 5C / 41F.
- Pre-heat the oven and freeze the dough: One hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F. Take the dough out of the fridge and transfer it to your freezer while you’re preheating the oven.
- Score and bake: Once the oven is ready, take the dough out of the freezer, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 8 minutes, then 12 minutes at 205C/401F.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.