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4.98 from 48 votes

Basic Sourdough Bread Recipe

Delicious classic sourdough recipe made easy!
Prep Time6 hours
Cook Time40 minutes
Resting time8 hours
Total Time6 hours 40 minutes
Course: Breakfast, Side Dish, Snacks
Cuisine: American
Servings: 10 slices
Calories: 110kcal

Equipment

  • 1 3.5 quart Dutch oven
  • 1 banneton basket
  • 1 pastry scraper
  • 1 scoring lame (or sharp knife)
  • 1 bread knife

Ingredients

  • ½ cup sourdough starter
  • 1 cup warm water
  • cups bread flour
  • teaspoon kosher salt (may substitute sea salt)
  • ¼ cup all-purpose flour for sprinkling the Banneton basket
  • 1 tablespoon cornmeal

Instructions

  • Mix the sourdough starter, warm water, and salt in a medium-sized bowl. Add the bread flour and mix until a shaggy dough forms. Cover and rest in a warm spot for 30-60 minutes.
  • After 30 minutes, stretch and fold the dough. This is done by stretching the dough up and then folding it over the remaining dough. Turn the bowl a quarter of a turn and stretch and fold the dough again. Do this 4 to 8 times, turning a quarter turn each time.

Bulk Rise

  • Cove the dough and proof for 4 hours in a warm spot. A good place to proof the dough is in the oven with the oven light on. Set a timer and stretch and fold the dough once every hour for a total of 4 times in four hours.

Shape Dough

  • Fold the dough onto itself, turn a quarter turn and repeat. Do this going around the bowl. This technique is often described as shaping the dough into an envelope.
  • Flip the dough ball over, seam-side down, and pull the dough towards the bottom to make a ball. Push the sides using a bench scraper. As you push on the sides, the end result will be a nice tight ball of dough.
  • Flour the banneton basket generously with all-purpose flour or rice flour. You don't want the dough to get stuck in the basket, so don't skimp on the flour. Get the sides too!

Second Rise

  • Sprinkle flour on top of the dough ball, then gently transfer into the basket, seam-side-up. Sprinkle the top with more flour, then cover with a damp cloth or plastic wrap. Proof a minimum of 4 hours, but preferably overnight in a fridge.
  • Remove the basket from the fridge, while you preheat the oven to 450℉. Place a 3½ quart sized dutch oven in the oven to heat.

Scoring

  • Sprinkle cornmeal on a piece of parchment paper. Gently remove the dough from the basket and place it seam-side-down onto the parchment paper. Make a few expansion slashes (½" deep) using a sharp knife or a bread lame.
  • Carefully remove the heated pot from the oven. Lift the parchment paper from the sides and gently place the dough ball into the hot pot.

Baking Instructions

  • Using a small spray bottle, lightly spray the top of the bread with water. Cover the pot and bake for 20 minutes.
  • Remove the Dutch oven's lid and bake an additional 20 minutes, uncovered, or until deep golden brown.
  • Carefully remove the pot from the oven and cool completely before slicing with a bread knife.

Notes

    • You need sticky/stretchy dough to make sourdough bread. Although it's hard to work with, it makes all the difference.
    • Banneton Baskets help the dough keep its shape and structure during the last proofing.
    • If too much flour sticks to the dough after removing from the banneton basket, you can always gently brush the excess flour off.
    • You can't rush sourdough bread. Taking two days to make the bread is highly recommended!
    • If you don't want to feed your starter daily, you can store it in the fridge and feed it once a week.
    • Another option is to freeze your starter and bring it back to life when you're ready to start baking sourdough again.

Nutrition

Serving: 1slice | Calories: 110kcal | Carbohydrates: 22g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 88mg | Fiber: 0g | Sugar: 0g