Classic Sour Dough Recipe

Small Town Gifts & Homestead Co. -Classic Sourdough Bread Recipe

Ingredients:

  • For the Starter:

    • 50g (1/4 cup) active sourdough starter
    • 200g (1 cup) warm water
    • 200g (1 2/3 cups) bread flour

  • For the Dough:

    • 500g (4 cups) bread flour
    • 300g (1 1/4 cups) warm water
    • 100g (1/2 cup) active sourdough starter (fed and bubbly)
    • 10g (2 tsp) salt

Instructions:

  1. Feed the Starter:

    • Mix the sourdough starter with the warm water and flour to make a levain (starter). Cover loosely and let it sit at room temperature for 4-6 hours, until bubbly and doubled in size.

  2. Mix the Dough:

    • In a large mixing bowl, combine the 500g bread flour with 300g warm water. Mix until there are no dry spots, cover with a damp towel, and let it rest for 30 minutes. This is called autolyse and helps develop gluten.

  3. Incorporate the Starter:

    • Add the 100g of active starter to the dough, mixing well to combine. Sprinkle the salt over the dough and mix until fully incorporated.

  4. Knead and Fold:

    • Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, you can do stretch and fold: every 30 minutes for the next 2 hours, stretch the dough and fold it over itself, rotating the bowl each time (do 4-6 sets).

  5. Bulk Fermentation:

    • After kneading or folding, cover the dough and let it rise in a warm place for 3-4 hours, or until it has expanded by about 50%.

  6. Shape the Dough:

    • Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf by folding the dough in on itself, tucking the edges underneath.

  7. Final Proof:

    • Place the shaped dough in a floured proofing basket or bowl lined with a kitchen towel (flour the towel generously to prevent sticking). Cover and let it rise for 2-4 hours at room temperature, or refrigerate it overnight for a longer, slower proof.

  8. Preheat the Oven:

    • Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.

  9. Bake the Bread:

    • If refrigerated, let the dough come to room temperature for about 1 hour. Carefully transfer the dough onto a piece of parchment paper (if using a Dutch oven) or directly onto the baking stone. Score the top with a sharp knife or razor blade.

    • If using a Dutch oven, place the dough (on parchment) inside, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped.

    • If using a baking stone, place the dough directly on the stone and bake for 40-45 minutes, with the first 20 minutes under a steam-filled environment (you can achieve this by placing a pan of water at the bottom of the oven or spraying water onto the oven walls).

  10. Cool the Bread:

    • Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

 

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