Beginner’s Sourdough

Ingredients

  • 50g of bubbly active starter
  • 350g of filtered water
  • 500g of unbleached all-purpose flour
  • 10g fine salt

(1) Make the dough.

We’re going to use a mixer to mix our dough.

  • Add flour to the mixing bowl.
  • Add water to the mixing bowl.
  • Set mixer to level 2 and mix for 2 minutes.

  • After mix, let it rest for 30 minutes.

  • Add salt to the mix.
  • Add starter to the mix.
  • Set mixer to level 2 and mix for 5 minutes.
  • After mix, let it rest for 30 minutes.

(2) Stretch and Fold (3 times)

  • After dough has rested
  • Wet hands to prevent dough from sticking.
  • Remove dough from mixer and place it on mat.
  • Grab the right side and stretch it, fold it over to the left, and over the dough.
  • Grab the left side and stretch it, fold it over to the left, and over the dough.
  • Grab the top side and stretch it, fold it down over the dough.
  • Place the dough in a glass bowl.
  • Let it rest for 30 minutes
  • Repeat 3 times

(3) Bulk Ferment

  • Cover the bowl with a damp towel
  • Let it rise overnight for 8-10 hours at 70 F
  • The dough is ready when it no longer looks dense and doubled in size

(4) Pre-shape

  • Coax the dough in a lightly floured work surface
  • Grab the far right of the dough and fold over to cover 2/3 of the dough.
  • Grab the left side of the dough and fold over to the remaining dough.
  • Grab the bottom edge of the dough and roll up until you have a ball of dough with a smooth top.
  • After shaping, gently cup and pull it towards you in a circular motion to tighten its shape.
  • Set the dough aside and let it rest for 15-30 minutes.
  • Line your proofing basket with a cheesecloth towel or lightly dust with flour.

(5) Final Shape

  • With floured hands, flip the dough over and shape it again.
  • After shaping, gently cup it and pull toward in a circular motion to tighten its shape.
  • Lightly flour the top and flip the dough into the bowl. Seam side up.

(6) Second Rise

  • Cover the bowl and let it rest for 1-2 hours
  • The dough is ready when it looks puffy and has risen slightly at about 30%.

Optional (Most recommended)

  • Place the dough in the fridge for a cold proof.
  • The dough can be kept in the fridge for up to 2-3 days before baking.
  • Always do a cold proof.

(7) Preheat

  • Preheat your oven to 425F for at least 45 minutes.
  • Place your dutch oven in the oven while preheating.
  • Cut a sheet of parchment paper to fit the size of the baking pot leaving excess around the sides.

(8) Score

  • Once your oven is preheated, place the parchment paper over the dough and invert bowl to release.
  • Using the tip of the serrated knife, score the dough with and expansion core.
  • Use fun score pattern for optional decorative score.
  • Use the parchment paper to transfer the dough to the baking pot.

(9) Bake

  • Bake the dough in the center rack for 20 minutes.
  • It’s important to keep the lid on for the first 20 minutes so the water inside creates steam.
  • The steam helps create the signature artisan crust of the sourdough bread.
  • After 20 minutes, remove the lid, and continue to bake for 25-30 minutes until golden brown.
  • Transfer bread to a wire rack and it cool for 1-2 hours before slicing.

(10) Enjoy

  • Toast a slice of sourdough bread.
  • Add butter and jelly spread if you like.
  • Enjoy with a cup of cappucino coffee.