Finding a Sourdough Bread Recipe that works for you can seem impossible - there are several of them out there, all with different amounts of starter, water, flour, schedules etc.
Because I have a busy schedule, I like my sourdough to be completely simplified - I usually feed my starter right before bed, then prep my dough first thing in the morning, which allows me to do my bulk ferment while I'm at work, or I'm busy doing other things. Finally, I like a long cold ferment in the fridge overnight. This is what works for me! It may not work for you - we all have different lives and schedules, so find a system that works best for you.
Why the long cold ferment?
I like to do a long cold ferment because I feel like it creates bubbles and blisters on my dough, I also love the convenience of being able to prepare the dough when I have time and then cook it when I need to, straight from the fridge. Oh, and one more thing: it makes it so much easier to score the dough!
Okay, let's get to it. Here is my BASIC SOURDOUGH BREAD RECIPE - the one I use almost always and I haven't had any issues with it (except when I forget about my dough and it ferments for too long!). But hey, no one is perfect.
BASIC SOURDOUGH BREAD RECIPE
INGREDIENTS:
100g active sourdough starter
500g bread flour or all-purpose (I recommend bread flour).
350g room temperature, filtered water.
10g salt - I prefer Celtic Sea Salt or real salt.
INSTRUCTIONS:
Once your starter has reached its peak, place a large bowl on top of your kitchen scale. Tare to 0g. Add 100g active starter with 350g filtered, room temperature water. Whisk until combined.
Tare kitchen scale to 0g and add 500g bread flour and 10g salt. Stir until combined - you may have to use your hands for this part! Just mix until all the flour is combined. (I recommend getting your hands wet).
Cover and let dough rest on the counter for 20-30 minutes.
Do a series of stretch and folds - using wet hands pick up one side of the dough, stretch it up, and fold it over toward the center. Next, rotate the bowl 180° and repeat by grabbing each side of the dough and pulling it toward the center, do this to each side of the dough.
Cover and let dough rest on the counter for 20-30 minutes.
Do another series of stretch and folds - repeat step 4.
Cover and let dough rest on the counter for 5 - 9 hours (this is called the Bulk Fermentation) time will vary based on several factors, including the temperature of your house. I have let mine rest anywhere from 5-12 hours. your dough is done with its bulk fermentation when it has doubled in size.
Once the dough has doubled in size. Remove it from the bowl and place onto a lightly floured work surface. Pre-shape your dough by loosely gathering up each piece of dough into a form that will help facilitate final shaping. Let rest on the counter for 30 minutes.
Final Shaping. Starting on one side, stretch the dough outward and fold it over toward the center. Repeat on opposite side. Stretch and fold the dough from the bottom to the center. Repeat at the top. Flip the dough over and let it rest for 5 to 10 minutes. With wet hands, gently cup the dough and move it around in a circular motion to tighten the shape.
Place the dough into a lightly floured lined bowl or proofing basket, seam side up.
Cold Ferment: Cover and place in the refrigerator overnight (this step is optional). At this point the dough is ready to bake, but I have found it much easier to bake and score cold dough so I prefer to place it in the fridge for at least a few hours.
BAKE! Preheat the oven with Dutch oven inside (lid on) at 485F for 30 minutes. Score the dough. Place dough inside Dutch oven with the lid on for 20 minutes. Remove the lid and bake for an additional 20 minutes. Wait at least 1 hour before you slice into your delicious homemade bread (the hardest part!)!
Photo Credit: Yana Zubko
Tips for Success
Use a recently fed starter: make sure your starter is active and healthy - this is the most important piece of successful sourdough bread. You want your starter to have doubled in size, and have clear signs of activity (bubbles etc).
Use a kitchen scale: for the best and most accurate results, use a kitchen scale. Very inexpensive and so worth it.
Use a Dutch Oven: while you don't have to use a Dutch Oven, I highly recommend one if you plan on
For more Sourdough Tips for Success, be sure to Subscribe to my email list AND sign up for my next Basic Sourdough Bread Class - class will be held in-person at my home in Palm Beach Gardens, FL. The next class is Sunday, November 26th from 3-4:30pm. There are only a few spots left, and the price of the class will increase starting January 2024, so hurry and sign up!!!!
SPREADING THE LOVE, ONE LOAF AT A TIME.