Updated: 4 days ago
750g Bread Flour (King Arthur or local)
250g Other Flour (Spelt, Rye, etc.)
750g Lukewarm Water
250g Sourdough Starter (can be obtained from a bakery)
20g Kosher Salt
50g Lukewarm Water
As you learn to make sourdough you can mess around with what is coined the "bakers ratio".
1. Mix first three ingredients, let sit for 30 minute or more (autolyse) to help develop gluten.
2. Gently combine in the starter (250 g, or 25% by weight).
3. Sprinkle the salt on top of the dough followed by the water and combine. This will change the texture of the bread.
4. Dump dough on counter, use the "slap and fold" technique to bring dough together
5. Place dough in large oiled container for bulk fermentation. Place in oven with the oven light on or keep at room temperature if ambient temperature is over 70 degrees.
6. Every 30 minutes "stretch and fold" the dough onto itself by scooping the dough from underneath, lifting, and folding onto itself. Repeat this process every 90 degrees (4 total)
7. Repeat step 7 until you've reached 3 or more hours of bulk fermentation. The dough will become easier to work and you should begin to see bubbles on the surface by the end.
8. Gently pour the dough on the counter and divide in half. Shape the dough halves into circles the best you can, don't think about it too much. Cover with a towel and let rest for 10 minutes.
9. Flour your work surface, flip each dough half over and shape the loaf. I would recommend watching a video of someone doing this (boule, batard). Allow to rest seam side down for another 10 minutes.
10. Flip the dough into your shaping vessel (basket, bowl, etc) and cover with a clean dish towel followed by plastic wrap, plastic bag or similar.
11. Refrigerate overnight or up to 48 hours (longer you wait, the tangier it will taste)
12. Preheat oven to 500 degrees. Place your baking stone or dutch oven in the oven while preheating.
13. Dump out the dough on parchment paper and slice with a sharp knife, razor blade, or a lame (ideally) to allow the bread to rise while baking.
14. When the oven and your heating vessel are nice and hot, carefully place the dough in. Cover with lid of dutch oven or add a shallow pan of hot water to the bottom of your oven for the first 20 minutes to help form the crust and allow the bread to rise.
15. After 20 minutes, remove the lid or the pan of water and continue to cook for 20-40 minutes. The bread look should golden brown and sound hollow when you tap it.
16. Let that puppy cool completely (hardest step) and ENJOY!
Here are some good videos for additional instruction and inspiration:
Questions? Let me know!