Sourdough bread is awesome because it tastes great and has a crunchy, sturdy texture- but also because all you’ll need is only two ingredients really, flour and water (maybe also lots of patience and time). However, don’t let that fool you, mastering the sourdough bread requires a lot of time and practice. It’s okay if you don’t end up with what you dreamed of on your first try. Just keep practicing and soon you’ll be happy with the results!
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- 1 tbsp active sourdough starter
- 775 grams of whole-wheat flour
- 600 grams of water (roughly 2.5 cups)
- 1 tbsp of salt
First off, you’ll need a sourdough starter, you can get that either from a friend/relative or make your own. To use the same tutorial as I did, click here. You can keep the starter in the fridge and then feed it weekly to use again.
- Make sure your starter is active by taking it out of the fridge 2-3 days before and feeding it daily.
- The night before you bake your bread, combine 75 grams of water, 75 grams of flour and a tablespoon of your starter. Cover and leave the batter overnight at room temperature.
- Next morning, check for bubbles in your mixture. If it floats when you drop a teaspoon of mixture in water, then you’re good to go.
- Mix the salt into 50 grams of water until dissolved.
- Add the remaining 475 grams of water into the batter and mix. Then add the remaining flour and mix until fully combined.
- Rest the dough min. 30 minutes or max. 4 hours. (I did 1 hour)
- Mix the salt into the dough and begin folding. Pick one side of the dough and fold it over on top of itself. Fold the dough 4 times (once from each side) and let it rest for 30 minutes. Repeat this step 6 times in total. The dough will become tighter as you fold.
- Let the dough rise for 30-60 more minutes. Then sprinkle flour on your working surface and carefully transfer the dough without deflating it.
- Divide the dough into 2 using a pastry scraper. Generously flour your pastry scraper, the dough, and the surface before shaping the dough into rounds. Slide your pastry scraper under the edge of the dough, and scrape it around the curve of the dough. Repeat this until you’re satisfied with the result.
- Rest the dough for 20-30 minutes.
- Prepare 2 bread proofing baskets by flouring them heavily. Make sure there’s plenty of flour to prevent the dough from sticking to the cloth.
- Flour the top of your dough and flip it. Fold the dough 4 times (left, bottom, right and top) from each side. When you’re folding the last side, take the opposite side and fold it over. Transfer to the proofing baskets (sticky side should be up) and flour once again.
- Cover and let the dough rise for 3-4 hours (or overnight in the fridge).
- Heat the oven to 500°F/ 260°C and place two Dutch ovens in the oven (or if you have only one like I do, you can do one loaf after the other).
- Remove the Dutch oven from the oven and tip the dough inside with the seams facing down. Score the top, cover the lid and bake for 20 minutes. Reduce the temperature to 450°F/ 230°C and bake for another 10 minutes. Then, take the lids off, let off the steam and bake for 15-25 more minutes.
- Take them off the oven and let them cool. Voilà, you’re done!
Recipe from the Kitchn.