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Easy Sourdough Bread
Bakery

Easy Sourdough Bread

15 hServes 1Nutri-Score B€
from @taralynntiktoks2 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • all-purpose flour (for feeding the starter)Grains120 g
  • purified water (lukewarm, microwaved about 20 seconds)Beverages180 ml
  • sourdough starter (refrigerated, unactivated, for feeding)Other160 g
  • activated sourdough starter (bubbly and active)Other160 g
  • water (for the dough)Beverages300 ml
  • bread flourGrains500 g
  • sea saltSpices10 g
  • flour (for dusting the work surface and the proofing basket)Grains30 g

per serving

Nutrition

2,308kcal

Carbs
480 g
Proteins
70 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Kitchen scale
  • Dutch oven
  • proofing basket
  • Oven
  • Microwave

step by step

Method

  1. Activate the sourdough starter

    • Microwave the purified water for about 20 seconds until lukewarm.
    • Mix the all-purpose flour and water in a jar, then stir in the refrigerated sourdough starter.
    • Leave the jar by a window for 4.5 to 6 hours until the starter is bubbly and active.
    Step 1

  2. Mix the dough

    • In a bowl on a scale, whisk the activated starter with the water until it looks like milk.
    • Add the bread flour and sea salt and mix everything really well.
    Step 2

  3. Rest the dough

    • Cover the bowl and let the dough rest.
    Step 3

  4. First stretch and fold

    • Pull the corners of the dough into the middle, in the bowl, until the dough becomes tough and hard to pull.
    Step 4

  5. Rest again

    • Cover the dough and leave it to rest.
    Step 5

  6. Second stretch and fold and bulk proof

    • Pull the dough back into the center, leaving it in a ball.
    • Cover and proof in a warm spot by a window until the dough doubles in size.
    Step 6

  7. Final fold and short rest

    • Do one last stretch and fold, pulling everything into the center and forming a ball.
    • Cover and let it rest.
    Step 7

  8. Shape the loaf

    • Turn the dough out onto a floured counter and stretch it into a long rectangle.
    • Roll it up, then keep forming a ball by pulling the dough towards you and tucking the edges underneath.
    • Add any fillings at this stage if you like.
    Step 8

  9. Cold proof

    • Line a floured proofing basket with a floured tea towel and place the dough smooth side down, pinching the edges and dusting with a little flour.
    • Refrigerate overnight for cold proofing.
    Step 9

  10. Score and bake

    • Take the bread out of the refrigerator and score it to give it an ear.
    • Bake in a preheated oven at 475 °F with the lid on.
    • Remove the lid and bake until golden and crispy, watching closely as ovens vary.
    Step 10

  11. Cool before slicing

    • Let the loaf cool completely before slicing.
    Step 11
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