Easy Sourdough Loaf

16h 10m
Serves 1
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Directions

  1. 1Combine 1 cup of active sourdough starter and 1 cup of water in a bowl.
  2. 2Whisk the starter and water with a fork until good, mixed up, and bubbly.
  3. 3Add 3 cups of flour (such as King Arthur special patent or bread flour) to the mixture.
  4. 4Mix with a fork for about 5 to 10 seconds to incorporate the liquid with the flour.
  5. 5Begin kneading the dough with your hands, scraping the sides of the bowl and squeezing the dough together.
  6. 6Add about ½ cup of more water if the dough feels too dry for a single loaf.
  7. 7If the dough feels too wet after adding extra water, add a little bit more flour and mix with your hands.
  8. 8If it feels like you haven't put enough water, keep adding a little bit until all the flour is dissolved into the dough.
  9. 9Let the dough sit on the counter for about 20 minutes.
  10. 10Perform a stretch and fold by scooping the dough from the sides of the bowl and folding it over, continuing until it has good tension.
  11. 11Cover the dough and let it proof for six hours (the dough should double and have bubbles on top).
  12. 12Sprinkle a little less than a tablespoon of salt on top of the dough.
  13. 13Sprinkle some flour on top of the salt.
  14. 14Flour your surface and prepare to pour your dough out.
  15. 15Scrape the sides of the bowl to incorporate the flour and salt, then pull it over the top.
  16. 16Scrape the dough out onto your floured surface.
  17. 17Toss the dough around in the flour to get rid of sticky spots.
  18. 18Push the dough down a little to flatten it out for shaping.
  19. 19Push the dough out into a rectangle.
  20. 20Fold each side and roll it up, then cinch the bottom.
  21. 21Place the shaped dough into a banneton basket (or a strainer with a tea cloth).
  22. 22Cold proof the dough in the fridge for about 10 hours.
  23. 23After 10 hours, take the dough out and put it on a piece of parchment paper.
  24. 24Score the dough as desired (e.g., for a good ear).

Ingredients

  • 1 cup active sourdough starter
  • 1 cup water
  • 3 cups flour
  • 0.5 cup more water
  • 1 tbsp salt
  • flour

Equipment

bowlforkhandsbanneton basketstrainertea clothparchment paper

Tips

  • Do not need a scale for this recipe.
  • If the dough feels too wet after adding extra water, add a little bit more flour.
  • If the dough feels like it hasn't had enough water, keep adding a little until all flour is dissolved.
  • When the dough has doubled and has bubbles on top, it is ready for the next step.
  • House temperature around 70 degrees Fahrenheit is ideal for dough rising.
  • 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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