Simple and Plain Sourdough Bread with 78% hydration

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Today, I will walk you through the entire process of what is my favorite sourdough bread recipe. I’ve tried several sourdough bread recipes, and this one is by far the easiest and most foolproof recipe that yields the best results. 😊

This loaf is 78% hydration, but the method is straightforward to follow, and in the end, you’ll have a really nice, open crumb, sourdough loaf. 👌

My other video recipes:

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.

Please refer to my page – Common Baking and Cooking Conversions, if you’re using other baking measurements.

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You will need:

For the sourdough starter

  • 30 grams sourdough starter
  • 30 grams lukewarm water
  • 30 grams bread flour

For the main dough

  • 280 grams lukewarm water
  • 370 grams bread flour (14% protein)
  • 75 grams sourdough starter
  • 8 grams fine sea salt

Procedure (video):

  1. In the morning around 7 am, prepare your sourdough starter.
  2. After preparing the starter, combine and mix water and flour in a mixing bowl. Mix until no dry flour left. Cover and let the dough sit (autolyse) until your starter is ready for baking.
  3. After 6 hours my starter is ready. Add active sourdough starter and fine sea salt. Mix the dough using the Rubaud method for 15 minutes, Cover and let the dough rest for 15 minutes.
  4. Perform dough lamination. Wet your countertable with a little bit of water before doing the lamination.
  5. Transfer the dough in a new bowl or square baking dish greased with oi. Cover and let it rest for 30 minutes.
  6. Perform three coil folds. Cover and rest every 30 minutes.
  7. Perform fourth coil fold. Cover and rest for 1 hour.
  8. Perform the fifth coil fold. Cover and rest for 30 minutes.
  9. Perform the final coil fold and let the dough rest until the dough rise about 50%, about 1 hour.
  10. Lightly wet your countertable and pre-shape the dough. Let the dough rest, uncovered, for 15 minutes, Then shape the dough into a batard or boule. Transfer the dough in a lightly floured banneton and let it rest at room temperature for 30 minutes. Transfer it in the fridge (4C) overnight up to 18 hours.
  11. One hour before baking, preheat oven at 250C/450F with a dutch oven or cast iron pan inside.
  12. Score and bake the dough with lid on/steam for 20 minutes,
  13. After 20 minutes, take the lid off. Put the dough back in the oven. Lower the heat to 218C and bake for 8 minutes, Then 204C for 12 minutes,
  14. Allow the bread to cool all the way to complete the cooking process before slicing. Enjoy! 😊

 

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