Homemade Sourdough Bread
A simple and straightforward recipe for making homemade sourdough perfectly everytime.
Ingredients
- 270 g sourdough starter (about 1 cup)
- 12 oz bread flour
- 8 oz all-purpose flour
- 2 tsp kosher salt
- 1 1/3 cup filtered water
- extra flour for dusting
Instructions
- Combine all the ingredients in a bowl and mix with a fork until just combined—it won't look pretty yet. Cover with plastic and sit for 30-60 minutes.
- Knead the bread for about 30 seconds to a minute, until it’s more combined and smoother. Once complete, cover again and let sit another 30 minutes.
- With lightly damp hands, pick up dough and lightly stretch (don't tear) and fold over itself, do this 4-6 times. Place back in bowl and cover. Let sit for 45-60 minutes.
- Repeat these folds another 3-4 times, letting the dough rest between each folding round.
- Take your banneton basket and flour it heavily so the dough doesn't stick.
- Take your dough, and pull the edges into the middle, turning every time until you get all the way around, creating a round, smooth side with seams on the other. Once a nice ball has been formed, place it, seam side UP in your basket. Cover with plastic wrap and place in the refrigerator overnight.
- Before baking, preheat oven and Dutch oven to 475 degrees. Once heated, wait another 20-30 minutes to fully heat the Dutch oven.
- Carefully remove Dutch oven and lid and drizzle a little bit of olive oil on the bottom. Over the sink, with a lightly damp hand, flip the dough into one hand, carefully place your dough seam-side down into the Dutch oven. Using a razor or serrated knife, cut 3/4-inch deep slashes to release air, 3-4 will work.
- Place top back on the Dutch oven and put the whole thing in the oven for 20 minutes.
- Remove top and let cook another 10-15 minutes until golden brown on top. If your oven is not super hot, you may need a few more minutes.
- Remove from oven and carefully remove loaf from the Dutch oven and place on a cooling rack.
- Once completely cooled, slice and enjoy!
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