Easy Sourdough Loaf

16h
Serves 1
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Directions

  1. 1Put one cup of active sourdough starter and one cup of water into your bowl.
  2. 2Whisk the starter and water with a fork until good, mixed up, and bubbly.
  3. 3Add three cups of flour to the bowl.
  4. 4Mix the flour with a fork for about 5-10 seconds to incorporate the liquid with the flour.
  5. 5Start kneading the dough with your hands, scraping the sides of the bowl and pulling it in, then squeezing the dough together.
  6. 6If the dough feels really dry, add about a half a cup of more water.
  7. 7If it feels too wet after adding the extra water, put a little bit more flour in there and mix it with your hands.
  8. 8Leave the dough sitting on the counter for about 20 minutes.
  9. 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.
  10. 10Cover the dough and let it proof for six hours.
  11. 11Add a little less than a tablespoon of salt on top of the dough.
  12. 12Sprinkle some flour on top of the salt.
  13. 13Flour your surface and get it ready to pour your dough out.
  14. 14Scrape the sides of the bowl to incorporate the flour and salt, pulling it over the top.
  15. 15Scrape your dough out onto your floured surface.
  16. 16Toss your dough around in the flour to get rid of sticky spots.
  17. 17Push your dough down a little to flatten it out for shaping.
  18. 18Push the dough out into a rectangle, then fold each side, roll it up, and cinch the bottom.
  19. 19If using a banneton basket (or a strainer with a tea cloth), place the shaped dough inside.
  20. 20Let the dough cold proof in the fridge for about 10 hours.
  21. 21After 10 hours, take your dough out and put it on a piece of Parchment paper.
  22. 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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