makes 1 loaf
Prep Time
20-30 minutes; spread over 11-12 hours
Cook Time
110 minutes
Total Time
19-60 hours
This easy, no-fuss sourdough recipe is perfect for beginners and seasoned bakers alike. By using simple all-purpose flour, you’ll get a wonderfully crisp crust, a soft, airy crumb, and that signature tang—without any special tools or ingredients. Whether you’re new to sourdough or a pro seeking a reliable daily loaf, this recipe is a crowd pleaser that consistently delivers delicious, bakery-quality results every time!
100g sourdough starter (fed)
300g water
450g all-purpose unbleached flour
10g salt
Feed Starter: Feed your sourdough starter and let it sit for 5-6 hours until it's bubbly and active.
Mix Dough:
In a large bowl, combine 100g of your fed starter, 300g of water, 450g of flour, and 10g of salt.
Stir until everything is fully incorporated.
Rest & Fold:
Perform a series of stretch-and-folds to develop the dough’s structure:
First set: Stretch and fold 8 times around the bowl. Rest 30 minutes.
Second set: Stretch and fold 4 times. Rest 30 minutes.
Third set: Stretch and fold 4 times. Rest 30 minutes.
Fourth set: Stretch and fold 4 times.
Bulk Fermentation: Let the dough rest for 3.5 hours until it’s expanded and airy (roughly doubling in size)
Shaping:
Gently stretch and fold the dough 4 times to help degas it slightly, and release it from the edges of the bowl
Flour your work surface
Place it on the floured surface
Fold the dough upwards working in a circle around the dough, such that the floured bottom of the dough now surrounds the sticky interior
Flip the dough using a bench scraper
Stretch and shape the dough into a tight ball by cupping, pulling, and spinning it.
Cover the dough with a towel and let it rest for 30 minutes.
Shaping for Proofing:
Flour a proofing basket with rice flour.
Shape the dough into a rectangle and fold the sides in, pressing down gently.
Tuck and roll the dough tightly, then place it seam-side up into the proofing basket.
Pull the sides up to create more tension in the dough.
Cold Proofing: Cover the dough loosely and refrigerate for 8 to 48 hours. This step deepens flavor and improves structure.
Baking:
Preheat your oven to 500°F (260°C) with a Dutch oven inside.
Carefully flip the dough onto a sheet of parchment paper, brushing off any excess flour.
Using a bread lame (or alternately a sharp knife or razor blade), score the top of the dough.
Place the parchment paper with the dough into the hot Dutch oven with a few ice cubes for steam, and cover with the lid.
Reduce the oven temperature to 450°F (230°C) and bake for 20 minutes with the lid on.
After 20 minutes, remove the lid, reduce the oven temperature to 425°F (220°C) and bake for an additional 20 minutes, or until the crust is golden and crispy.
Cool: Allow the bread to cool completely for several hours before slicing or freezing.
Consider adding a Autolyse step where, before adding the starter and salt, you add the water and flour together, cover and let it rest for 30-60 minutes. This step helps the flour hydrate and for more gluten to develop.
Experimenting with a blend of all-purpose and bread flour (e.g., half and half) can give you more structure than pure all-purpose, but still a softer, more approachable crumb than pure bread flour (i.e. the best of both worlds)
Freezing the bread lowers the Glycemic Index and slightly reduces the calories. Toasting the bread partially breaks down the gluten and makes it more easily digestible.
Shaping techniques for a round loaf: http://youtu.be/7suBiDyRzYs?si=dlrv0D3WgMJ-jik5
If the loaf is frozen, or becomes stale, you can refresh the bread using the following steps:
Bring the loaf to room temperature (if frozen)
Run the loaf (or a large piece) briefly under cold water. Aim for a thin, even coating of water—too much can make the crust gummy.
Running bread under a steady stream of water might seem odd at first, but it rehydrates the crumb nicely. Just make sure you don’t soak it—think of it more like a quick pass under water.
Place the bread directly on the oven rack or on a baking sheet.
Bake at 350°F (175°C) for about 5–10 minutes, depending on the loaf size and your desired crispness. (I've gone as long as 30 minutes in some cases)
You’ll know it’s ready when the crust feels crisp again and the interior is soft and warm.
Remove the bread from the oven and let it sit for a few minutes before slicing or serving. This helps redistribute moisture and prevents steam from escaping too quickly.
Serving Size: 1 slice
Servings Per Recipe: 12 slices
Calories: ~152 kcal (~8% DV)Protein: ~4.3 g (~9% DV)Carbs: ~31.8 g (~12% DV)Fiber: ~1.1 g (~4% DV)Fat: ~0.4 g (<1% DV)*Percent Daily Values are based on a 2,000 calorie diet.
#sourdough #starter
https://youtu.be/-Kstk0C3m8M?si=A550djzftKieJGNq