Simple Sourdough Recipe

Ingredients:

• 50g sourdough starter (active)

• 500g organic unbleached flour

• 330g filtered water

• 9g salt

Instructions:

1. Feed the Starter: If your starter isn’t already active, feed it about 4-6 hours before making the dough. It should be bubbly and have risen.

2. Mix the Dough:

• In a large bowl, mix 330g filtered water with 50g of active sourdough starter. Stir until the starter is mostly dissolved.

• Add 500g flour and mix until no dry flour remains. The dough will be sticky. Let it rest for 30 minutes (this is called the autolyse stage).

3. Add Salt:

• After the autolyse, add 9g salt. Mix by pinching and folding the dough for a couple of minutes to incorporate the salt evenly.

4. Bulk Fermentation (3-4 hours):

• Cover the dough with a damp towel or plastic wrap and let it rest at room temperature. During this time, perform 4-6 sets of stretch and folds every 30 minutes. To do this, stretch one side of the dough and fold it over, repeating this on all four sides. Let the dough rest in between.

5. Shaping:

• Once the dough has risen and is smooth and elastic (it should feel airy), gently shape it into a round loaf on a floured surface.

• Let it rest for 10-15 minutes. Then, shape it more tightly, creating surface tension on the dough.

6. Second Rise (Proofing):

• Place the dough in a floured proofing basket (or a bowl lined with a floured towel) with the seam side up.

• Cover and refrigerate for 12-18 hours (overnight) for a slow, cold proof.

7. Bake:

• Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. After 30 minutes of preheating, carefully remove the Dutch oven.

• Turn the dough out onto a piece of parchment paper, score the top with a sharp knife or razor, and carefully place it into the hot Dutch oven.

• Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown.

8. Cool:

• Let the bread cool on a wire rack for at least 1 hour before slicing.

Enjoy your homemade sourdough!