Sourdough Bread: A Beginner's Guide

780 mins
Serves 1
https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Directions

  1. 1Combine sourdough starter, water, and olive oil in a large bowl; mix with a fork.
  2. 2Combine sourdough starter, water, and olive oil in a large bowl; mix with a fork.
  3. 3Combine sourdough starter, water, and olive oil in a large bowl; mix with a fork.
  4. 4Add flour and salt; mix until stiff, then squish together with hands.
  5. 5Add flour and salt; mix until stiff, then squish together with hands.
  6. 6Add flour and salt; mix until stiff, then squish together with hands.
  7. 7Cover and let rest (autolyse) for 30-60 minutes.
  8. 8Cover and let rest (autolyse) for 30-60 minutes.
  9. 9Cover and let rest (autolyse) for 30-60 minutes.
  10. 10Work dough into a rough ball.
  11. 11Work dough into a rough ball.
  12. 12Work dough into a rough ball.
  13. 13Cover and let bulk rise in a warm spot (70-75°F) until almost doubled (3-12 hours).
  14. 14Cover and let bulk rise in a warm spot (70-75°F) until almost doubled (3-12 hours).
  15. 15Cover and let bulk rise in a warm spot (70-75°F) until almost doubled (3-12 hours).
  16. 16Optional: perform stretch and folds during bulk rise.
  17. 17Optional: perform stretch and folds during bulk rise.
  18. 18Optional: perform stretch and folds during bulk rise.
  19. 19Turn dough out onto a lightly floured surface.
  20. 20Turn dough out onto a lightly floured surface.
  21. 21Turn dough out onto a lightly floured surface.
  22. 22Cut dough in half (for 2 loaves) or leave whole.
  23. 23Cut dough in half (for 2 loaves) or leave whole.
  24. 24Cut dough in half (for 2 loaves) or leave whole.
  25. 25Shape dough into a boule.
  26. 26Shape dough into a boule.
  27. 27Shape dough into a boule.
  28. 28Coat Dutch oven with cornmeal or line with parchment paper.
  29. 29Coat Dutch oven with cornmeal or line with parchment paper.
  30. 30Coat Dutch oven with cornmeal or line with parchment paper.
  31. 31Place dough in Dutch oven and let rise for 30-60 minutes.
  32. 32Place dough in Dutch oven and let rise for 30-60 minutes.
  33. 33Place dough in Dutch oven and let rise for 30-60 minutes.
  34. 34Preheat oven to 450°F.
  35. 35Preheat oven to 450°F.
  36. 36Preheat oven to 450°F.
  37. 37Score the dough.
  38. 38Score the dough.
  39. 39Score the dough.
  40. 40Bake with lid on at 400°F for 20 minutes.
  41. 41Bake with lid on at 400°F for 20 minutes.
  42. 42Bake with lid on at 400°F for 20 minutes.
  43. 43Remove lid and bake for another 40 minutes, or until golden brown (internal temp 205-210°F).
  44. 44Remove lid and bake for another 40 minutes, or until golden brown (internal temp 205-210°F).
  45. 45Remove lid and bake for another 40 minutes, or until golden brown (internal temp 205-210°F).
  46. 46Cool on a wire rack for at least 1 hour before slicing
  47. 47Cool on a wire rack for at least 1 hour before slicing
  48. 48Cool on a wire rack for at least 1 hour before slicing

Ingredients

  • 150 g bubbly, active sourdough starter
  • 150 g bubbly, active sourdough starter
  • 150 g bubbly, active sourdough starter
  • 250 g warm water, preferably filtered
  • 250 g warm water, preferably filtered
  • 250 g warm water, preferably filtered
  • 25 g olive oil
  • 25 g olive oil
  • 25 g olive oil
  • 500 g bread flour
  • 500 g bread flour
  • 500 g bread flour
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 0 fine ground cornmeal or parchment paper
  • 0 fine ground cornmeal or parchment paper
  • 0 fine ground cornmeal or parchment paper

Equipment

large bowlforkplastic wrapreusable wax wrapdamp kitchen toweldough tubDutch ovencornmeal or parchment paperbread lame, razor blade, sharp pairing knife, or small serrated steak knifewire rack

Tips

  • For best results, weigh all ingredients using a digital kitchen scale.
  • For a softer dough, increase water to 300-325g and use a cloth-lined bowl for the second rise.
  • Use a 5 1/2 or 6 quart Dutch oven.
  • This recipe was tested with King Arthur, Gold Medal, and Pillsbury Bread Flour.
  • Optional: perform stretch and folds during bulk rise.
  • Use cornmeal or parchment paper in the Dutch oven to prevent sticking.
  • Optional: crack oven door during last 10 minutes of baking to crisp the crust.
  • Optional: bake directly on rack for crispier crust after removing from pot at 20 minutes