Go Back
Print

Basic Sourdough Recipe

This simple and foolproof sourdough recipe will guide you through the process of making delicious homemade sourdough bread. With step-by-step instructions, you’ll learn how to mix, ferment, shape, and bake your bread to perfection. Perfect for beginners and experienced bakers alike!
Prep Time8 hours
Active Time2 hours
Total Time16 hours
Course: Sourdough Bread
Author: Jessica

Equipment

  • 1 Banneton basket
  • 1 Dutch oven
  • 1 Mixing bowl
  • 1 Bowl cover
  • 1 Bread lame for scoring (or a razor blade)
  • 1 Quick-read thermometer

Materials

  • 100g Active Starter
  • 350g Water
  • 360g Stoneground Bread Flour (70-75 extraction) or unbleached organic
  • 90g Whole Wheat Flour
  • 10g Salt

Instructions

  • Step 1: Prepare Your Starter (The Night Before)
    Feed 20g of active starter with 42g water and 42g flour. Mix in a bowl, cover with a plate or lid, and leave at room temperature (around 75°F) overnight.
  • Step 2: Mixing the Dough (Morning)
    1: Add the water to your active levain and mix well.
    2: Add the flours and mix by squeezing with hands until no dry bits remain.
    3: Cover the bowl and let it rest for 30 minutes (autolyse).
    4: Add salt. If the dough feels dry, add 10-15g additional water. Mix well by squeezing and folding.
    5: Optional: Perform slap and folds to smooth and strengthen the dough.
    6: Cover and let rest for another 30 minutes.
  • Step 3: Bulk Fermentation & Stretch and Folds
    1: Lightly flour your surface and flip the dough onto it.
    2: Fold the dough into a boule shape and let it rest, covered with a towel, for 15 minutes.
    3: Final shape the dough and place it into a banneton basket.
    4: Cover with a dough cover and refrigerate overnight for cold fermentation.
  • Step 5: Baking (Next Morning)
    1: Preheat your oven to 500°F with the Dutch oven inside. Heat for at least 40 minutes.
    2: Take the dough out of the fridge. Place parchment paper over the banneton and flip the dough out.
    3: Score the dough with a lame or razor blade.
    4: Drop two ice cubes into the Dutch oven.
    5: Using parchment paper, carefully lift and place the dough inside the Dutch oven. Cover quickly.
    6: Bake for 20 minutes at 500°F with the lid on.
    7: Remove the lid, drop the temperature to 450°F, and continue baking until the internal temp reaches 210°F.
    8: Remove from oven and place on a cooling rack.
    9: Wait at least 1 hour before slicing for the best texture.