Easy Sourdough Loaf
Directions
- 1Put one cup of active sourdough starter and one cup of water into your bowl.
- 2Whisk the starter and water with a fork until good, mixed up, and bubbly.
- 3Add three cups of flour to the bowl.
- 4Mix the flour with a fork for about 5-10 seconds to incorporate the liquid with the flour.
- 5Start kneading the dough with your hands, scraping the sides of the bowl and pulling it in, then squeezing the dough together.
- 6If the dough feels really dry, add about a half a cup of more water.
- 7If it feels too wet after adding the extra water, put a little bit more flour in there and mix it with your hands.
- 8Leave the dough sitting on the counter for about 20 minutes.
- 9After 20 minutes, perform a stretch and fold: scoop the dough up from the sides of the bowl and fold it over, continuing to pull from the sides and stretch until it has good tension.
- 10Cover the dough and let it proof for six hours.
- 11Add a little less than a tablespoon of salt on top of the dough.
- 12Sprinkle some flour on top of the salt.
- 13Flour your surface and get it ready to pour your dough out.
- 14Scrape the sides of the bowl to incorporate the flour and salt, pulling it over the top.
- 15Scrape your dough out onto your floured surface.
- 16Toss your dough around in the flour to get rid of sticky spots.
- 17Push your dough down a little to flatten it out for shaping.
- 18Push the dough out into a rectangle, then fold each side, roll it up, and cinch the bottom.
- 19If using a banneton basket (or a strainer with a tea cloth), place the shaped dough inside.
- 20Let the dough cold proof in the fridge for about 10 hours.
- 21After 10 hours, take your dough out and put it on a piece of Parchment paper.
- 22Score the dough as desired.
Ingredients
- 1 cup active sourdough starter
- 1 cup water
- 3 cups flour
- 0.5 cup more water
- flour
- 1 Tbsp salt
- flour
Equipment
bowlforkhandsbanneton basketstrainertea clothParchment paper
Tips
- You don't need a scale for this recipe.
- If the dough feels too wet after adding extra water, add a bit more flour.
- If the dough still feels like it hasn't had enough water, keep adding a little bit until all the flour is dissolved.
- For reference, the house temperature was around 70 degrees F during proofing.
- If you don't have a banneton basket, you can use a strainer with a tea cloth.
- Scoring the dough in a specific way can give a good "ear" (where it opens and rises out).
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