Basic Sourdough Recipe
Serves 1
Directions
- 1Mix water, starter, flour, honey, and olive oil, then rest for 1 hour.
- 2Mix water, starter, flour, honey, and olive oil, then rest for 1 hour.
- 3Mix water, starter, flour, honey, and olive oil, then rest for 1 hour.
- 4Add salt and mix until smooth for 3-5 minutes.
- 5Add salt and mix until smooth for 3-5 minutes.
- 6Add salt and mix until smooth for 3-5 minutes.
- 7Do 4 folds every 30 minutes for a total of 2 hours.
- 8Do 4 folds every 30 minutes for a total of 2 hours.
- 9Do 4 folds every 30 minutes for a total of 2 hours.
- 10Bulk ferment until puffy (30-50% rise).
- 11Bulk ferment until puffy (30-50% rise).
- 12Bulk ferment until puffy (30-50% rise).
- 13Pre-shape and rest for 30 minutes.
- 14Pre-shape and rest for 30 minutes.
- 15Pre-shape and rest for 30 minutes.
- 16Final shape and cold ferment overnight.
- 17Final shape and cold ferment overnight.
- 18Final shape and cold ferment overnight.
- 19Preheat oven to 475 fahrenheit.
- 20Preheat oven to 475 fahrenheit.
- 21Preheat oven to 475 fahrenheit.
- 22Score and bake for 30 minutes with the lid on.
- 23Score and bake for 30 minutes with the lid on.
- 24Score and bake for 30 minutes with the lid on.
- 25Bake for 15-20 minutes without the lid at 450 fahrenheit.
- 26Bake for 15-20 minutes without the lid at 450 fahrenheit.
- 27Bake for 15-20 minutes without the lid at 450 fahrenheit.
Ingredients
- 150 g starter (100% hydration)
- 150 g starter (100% hydration)
- 150 g starter (100% hydration)
- 325 g water
- 325 g water
- 325 g water
- 500 g bread flour
- 500 g bread flour
- 500 g bread flour
- 20 g rye flour
- 20 g rye flour
- 20 g rye flour
- 30 g brown sugar
- 30 g brown sugar
- 30 g brown sugar
- 20 g olive oil
- 20 g olive oil
- 20 g olive oil
- 10 g salt
- 10 g salt
- 10 g salt
Equipment
knifecutting board