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Foolproof Sourdough Bread (2 Loaves)
Bakery

Foolproof Sourdough Bread (2 Loaves)

19 hServes 2Nutri-Score C€
from @sophiebrissman1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • active sourdough starter (bubbly and active)Other200 g
  • water (filtered, not tap)Beverages740 ml
  • saltSpices10 g
  • flourGrains1 kg
  • flour (for dusting the counter and baskets)Grains100 g
  • ice cubesOther4 pieces

per serving

Nutrition

1,830kcal

Carbs
390 g
Proteins
54 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Kitchen scale
  • Mixing bowl
  • Danish dough whisk
  • Bench scraper
  • banneton ×2
  • Dutch oven
  • bread lame

step by step

Method

  1. Mix the starter and water

    • Weigh the active starter into a bowl.
    • Add the water and mix with the Danish dough whisk until bubbly and combined.
    Step 1

  2. Add salt and flour

    • Add the salt and the flour.
    • Mix slowly until everything comes together; it does not need to be fully mixed yet.
    Step 2

  3. Cover and rest

    • Cover the dough.
    • Let it rest before the first set of stretch and folds.
    Step 3

  4. Stretch and folds

    • Scrape under the dough, pick it up, stretch it and fold it over.
    • Repeat about 10 times per set.
    • Do 3 or 4 sets, spaced 30 minutes apart, until the dough has doubled in size.
    Step 4

  5. Divide and pre-shape

    • Sprinkle flour on the counter and turn the dough out.
    • Cut the dough in half with the dough scraper.
    • Stretch each piece out in four directions, fold it over and tuck in the corners.
    • Push out and roll in to tighten the pre-shape.
    Step 5

  6. Final shape into bannetons

    • Sprinkle flour on top of the dough and inside the bannetons.
    • Push and pull the dough to tighten it, then flip it over.
    • Fold it and sprinkle a little more flour on top.
    • Pick it up and place it seam-side up in the banneton.
    Step 6

  7. Cold proof overnight

    • Place the bannetons in the fridge for the second proof.
    Step 7

  8. Preheat the oven and Dutch oven

    • Preheat the oven to 475 °F.
    • Put the Dutch oven inside and let it warm up.
    Step 8

  9. Score and load the loaf

    • Take the banneton out of the fridge and sprinkle flour on top, rubbing it in.
    • Make the first score.
    • Drop the bread onto parchment paper into the hot Dutch oven.
    • Add the ice cubes between the paper and the pot, then put the lid on quickly to trap humidity.
    Step 9

  10. Bake with the lid on

    • Bake with the lid on.
    • Alternatively, bake 5 minutes, do a second score, then bake another 15 minutes with the lid on.
    Step 10

  11. Bake uncovered

    • Remove the lid.
    • Bake until the crust is deeply browned.
    Step 11
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