Easy Sourdough Loaf

970 mins
Serves 1
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Directions

  1. 1Combine 1 cup of active sourdough starter and 1 cup of water in a bowl.
  2. 2Combine 1 cup of active sourdough starter and 1 cup of water in a bowl.
  3. 3Combine 1 cup of active sourdough starter and 1 cup of water in a bowl.
  4. 4Whisk the starter and water with a fork until good, mixed up, and bubbly.
  5. 5Whisk the starter and water with a fork until good, mixed up, and bubbly.
  6. 6Whisk the starter and water with a fork until good, mixed up, and bubbly.
  7. 7Add 3 cups of flour (such as King Arthur special patent or bread flour) to the mixture.
  8. 8Add 3 cups of flour (such as King Arthur special patent or bread flour) to the mixture.
  9. 9Add 3 cups of flour (such as King Arthur special patent or bread flour) to the mixture.
  10. 10Mix with a fork for about 5 to 10 seconds to incorporate the liquid with the flour.
  11. 11Mix with a fork for about 5 to 10 seconds to incorporate the liquid with the flour.
  12. 12Mix with a fork for about 5 to 10 seconds to incorporate the liquid with the flour.
  13. 13Begin kneading the dough with your hands, scraping the sides of the bowl and squeezing the dough together.
  14. 14Begin kneading the dough with your hands, scraping the sides of the bowl and squeezing the dough together.
  15. 15Begin kneading the dough with your hands, scraping the sides of the bowl and squeezing the dough together.
  16. 16Add about ½ cup of more water if the dough feels too dry for a single loaf.
  17. 17Add about ½ cup of more water if the dough feels too dry for a single loaf.
  18. 18Add about ½ cup of more water if the dough feels too dry for a single loaf.
  19. 19If the dough feels too wet after adding extra water, add a little bit more flour and mix with your hands.
  20. 20If the dough feels too wet after adding extra water, add a little bit more flour and mix with your hands.
  21. 21If the dough feels too wet after adding extra water, add a little bit more flour and mix with your hands.
  22. 22If it feels like you haven't put enough water, keep adding a little bit until all the flour is dissolved into the dough.
  23. 23If it feels like you haven't put enough water, keep adding a little bit until all the flour is dissolved into the dough.
  24. 24If it feels like you haven't put enough water, keep adding a little bit until all the flour is dissolved into the dough.
  25. 25Let the dough sit on the counter for about 20 minutes.
  26. 26Let the dough sit on the counter for about 20 minutes.
  27. 27Let the dough sit on the counter for about 20 minutes.
  28. 28Perform a stretch and fold by scooping the dough from the sides of the bowl and folding it over, continuing until it has good tension.
  29. 29Perform a stretch and fold by scooping the dough from the sides of the bowl and folding it over, continuing until it has good tension.
  30. 30Perform a stretch and fold by scooping the dough from the sides of the bowl and folding it over, continuing until it has good tension.
  31. 31Cover the dough and let it proof for six hours (the dough should double and have bubbles on top).
  32. 32Cover the dough and let it proof for six hours (the dough should double and have bubbles on top).
  33. 33Cover the dough and let it proof for six hours (the dough should double and have bubbles on top).
  34. 34Sprinkle a little less than a tablespoon of salt on top of the dough.
  35. 35Sprinkle a little less than a tablespoon of salt on top of the dough.
  36. 36Sprinkle a little less than a tablespoon of salt on top of the dough.
  37. 37Sprinkle some flour on top of the salt.
  38. 38Sprinkle some flour on top of the salt.
  39. 39Sprinkle some flour on top of the salt.
  40. 40Flour your surface and prepare to pour your dough out.
  41. 41Flour your surface and prepare to pour your dough out.
  42. 42Flour your surface and prepare to pour your dough out.
  43. 43Scrape the sides of the bowl to incorporate the flour and salt, then pull it over the top.
  44. 44Scrape the sides of the bowl to incorporate the flour and salt, then pull it over the top.
  45. 45Scrape the sides of the bowl to incorporate the flour and salt, then pull it over the top.
  46. 46Scrape the dough out onto your floured surface.
  47. 47Scrape the dough out onto your floured surface.
  48. 48Scrape the dough out onto your floured surface.
  49. 49Toss the dough around in the flour to get rid of sticky spots.
  50. 50Toss the dough around in the flour to get rid of sticky spots.
  51. 51Toss the dough around in the flour to get rid of sticky spots.
  52. 52Push the dough down a little to flatten it out for shaping.
  53. 53Push the dough down a little to flatten it out for shaping.
  54. 54Push the dough down a little to flatten it out for shaping.
  55. 55Push the dough out into a rectangle.
  56. 56Push the dough out into a rectangle.
  57. 57Push the dough out into a rectangle.
  58. 58Fold each side and roll it up, then cinch the bottom.
  59. 59Fold each side and roll it up, then cinch the bottom.
  60. 60Fold each side and roll it up, then cinch the bottom.
  61. 61Place the shaped dough into a banneton basket (or a strainer with a tea cloth).
  62. 62Place the shaped dough into a banneton basket (or a strainer with a tea cloth).
  63. 63Place the shaped dough into a banneton basket (or a strainer with a tea cloth).
  64. 64Cold proof the dough in the fridge for about 10 hours.
  65. 65Cold proof the dough in the fridge for about 10 hours.
  66. 66Cold proof the dough in the fridge for about 10 hours.
  67. 67After 10 hours, take the dough out and put it on a piece of parchment paper.
  68. 68After 10 hours, take the dough out and put it on a piece of parchment paper.
  69. 69After 10 hours, take the dough out and put it on a piece of parchment paper.
  70. 70Score the dough as desired (e.g., for a good ear).
  71. 71Score the dough as desired (e.g., for a good ear).
  72. 72Score the dough as desired (e.g., for a good ear).

Ingredients

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