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