This is one of my favorite sourdough bread, so simple and above; you find video guidance for every step of the process. If you are new to sourdough bread baking, then I recommend starting with this simple recipe.
It requires a mature and active starter and makes sure your starter is well fed and extra bubbly before you start. I feed mine the night before I want to make this bread, and then again, I wake up first thing in the morning.
How to make Sourdough Bread
I prefer to measure my ingredients by weight rather than by volume, giving more accurate and consistent results.
Firstly, you want to make sure that your sourdough starter is ready to bake. About 8 hours before you plan on mixing the dough, feed your sourdough starter. I keep mine at 100% hydration, which means that I feed it with equal flour and water weights. If you are new to sourdough baking, you can refer to my Make your Sourdough Starter post.
When your sourdough starter doubles in volume and passes the float test.
To make homemade sourdough bread, you will need an active, mature sourdough starter. If you don’t have a starter, please check out my simple sourdough starter recipe.
Please check out my other sourdough bread recipes
- Sourdough Doughnuts (Eggless and Can be Dairy-fee)
- Sourdough Danish Rye Bread
- Sourdough Filipino Spanish Bread
- Overnight Sourdough Rustic Breakfast Buns
- Sourdough Bread Trial #1 Beginner’s Sourdough Bread Recipe Without Banetton and Dutch Oven
- Sourdough Bread Trial #2 Purple Yam Open Crumb Sourdough Bread
- Sourdough Foccacia
- Sourdough Pandesal
Sourdough discard recipes
- Sourdough Banana Cake
- Sourdough Carrot Buns
- Gooey Sourdough Double Chocolate Brownie
- Sourdough Discard Pizza
- Sourdough Banana Bread
- Garlic and Cheddar Cheese Breadsticks
- Ube (Purple Yam) Sourdough Crumpets
- Overnight Sourdough Pancake
Quick tips and notes
- I keep my starter at 100% hydration, so don’t freak out if your hands get a bit doughy. If you really want to get the open crumb, you need to use a higher hydration starter. Shaping this bread was incredibly difficult. The dough becomes very sticky and a little slacker.
- Your sourdough starter should pass the float test before using it in your dough. If it sinks, it is not ready to use and usually requires additional time.
- Use a dough or bench scraper to assist you when lifting, shaping, and transferring the dough.
- Don’t skip the autolyse step.
- Always wet your hands when working with your dough.
- Remember to flour your shaping basket before transferring your dough into it. I use rice flour.
- Please always keep in mind that flours differ around the world. Yours may need more or less liquid than mine, just as your oven may behave differently from mine.
- Even though I used a high hydration sourdough, I am very pleased with the results overall. I need to focus on shaping and folding. 😃
- Last but not the list, I am also a beginner at baking sourdough bread. Therefore, I am still learning every day.
Let’s do this! 🤗
Share your results on Instagram with #fildankitchen and I made a video of the entire process of making this recipe for you.
You will need:
For the soakers
- 10 grams chia seeds
- 20 grams water, room temperature
For the main dough
- 200 grams bread flour
- 120 grams water, lukewarm
- 75 grams sourdough starter 100% hydration, active and bubbly
- 5 grams sea salt
The evening before baking
- Prepare the sourdough starter in advance. Let sit for 4 to 12 hours until it has risen and a small portion passes the float test.
- In a large bowl, mix well the flour and water either with your hands or a strong wooden spoon until you have a big, sticky, shaggy dough, and no dry flour remains anywhere. Cover with a damp kitchen towel and leave to hydrate overnight on your countertop.
The next day
- When the starter has doubled and passed the float test, now it’s time to add it to the dough. Fill a bowl with water and dunk your fingers in to make sure they are nice and wet. This will stop your hands from getting too sticky. Then spread the ripe sourdough starter on the bowl with autolyse dough. Push your fingertips into the autolyse, dimpling the surface all over and pinching the starter into the autolyse. It takes about 5 minutes, then covers the dough with a clean damp cloth and let stand for 30 minutes.
In the meantime, add chia seeds to a separate bowl with water and sit for 30 minutes. The chia seeds will soak all the water.
- Now sprinkle the salt, using your wet hands’ mix in the sea salt. It takes about 5 minutes until it is fully incorporated. Transfer the dough into a clean bowl or plastic tub (lightly greased), cover, and rest for 30 minutes.
Stretch and fold
- We will perform 4 sets of stretch and folds. We will do this every 30 minutes for the next 2 hours. But before doing the second set of stretch and folds, add the chia seeds.
Warm Bulk fermentation
- After the last stretch and fold, let the dough rest, undisturbed, for 2 hours until it has doubled in size.
- Dip your hands in some water and rub the water on the countertop and your bench scraper. Gently tip the bowl over and flip the dough onto the wet countertop.
- Pop any big bubbles that you see. With wet hands, spread the dough out into a rectangle, then take one side and fold it over so that the edge meets the center. Lift the other side of the dough and fold it over the top of the first fold, now roll it up like a cinnamon roll. Make sure the seam is on the bottom. Seal the sides by pinching them together. Pop any big bubbles that you see.
- Cover the dough with the bowl and let it rest for 15 minutes.
- Meanwhile, dust your banneton with rice flour, or place a kitchen towel into a medium-sized bowl and dust with rice flour.
- Using a bench scraper or your wet hands, transfer the dough (seam side up) into your floured banneton or bowl. Pinch all the edges and seal them as best as you can. If you don’t have a bench scraper, you can scoop the dough up with your hands and then flip it over into the banneton. Light dust with rice flour or flour on the top of the dough, then cover the dough with a light tea towel.
- Put the banneton in a plastic bag to keep it from drying out and put it into the fridge overnight.
Preheat your oven
- One hour before baking, place the dutch oven or an oven-proof pot or baking clay into the oven and preheat the oven to 250 degrees Celcius (500F).
- Once the oven is hot, take the dough out of the fridge. Cut a piece of parchment paper and place it over the banneton. Flip it out onto the countertop, carefully removing the dough from the banneton or towel.
- Remove any excess flour, then dust the surface with more flour for an even look.
- Use your bread lame or razor blade and cut deep to allow the bread to rise while baking. Move quickly and don’t be afraid to cut the bread.
- Open the oven and remove the dutch oven or pot. Lift the dough by the parchment paper’s corners and quickly place the dough inside the VERY HOT dutch oven or pot. Place the lid back and put it in the oven. Bake for 20 minutes covered.
- After 20 minutes, remove the lid and lower the heat to 230 degrees Celcius (475F) and bake for 20 minutes. After your bread is baked, carefully tip the dutch oven or pot over to get the bread out.
- Allow the bread to cool on a cooling rack for at least 1 hour before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.