Name: Sourdough Bread
Cook time: 3600 s
Total time: 3600 s
Yield: 1 Loaf
Ingredients: 250 g water; 250 g all-purpose flour; 200 g all-purpose flour; 75 g whole wheat flour; 250 g water; 1 g yeast; 450 g all-purpose flour; 100 g whole wheat Flour; 2 g yeast; 15 g salt; 380 g 60°F water; 150 g starter

Sourdough Bread

cook:

1 h 0 min

1 Loaf

original

metric

Ingredients

Starter Option 1 (Easier)

250 g water

250 g all-purpose flour

Starter Option 2 (Whole Wheat)

200 g all-purpose flour

75 g whole wheat flour

250 g water

1 g yeast

Sourdough Bread

450 g all-purpose flour

100 g whole wheat Flour

2 g yeast

15 g salt

380 g 60°F water

150 g starter

Starter Option 1 (Easier)

Step 1

Mix all ingredients together.

250 g water

250 g all-purpose flour

Step 2

Put mixed starter ingredients into a jar or container that can be sealed

mason jar

Step 3

Leave jar out at room temperature, covered with cheesecloth or breathable fabric for 14 hours.

Step 4

After 24 hours, discard 50% of the mix. Then add in equal amounts, measured in weight, of flour and water.

Step 5

Watch your starter till you see it begin to bubble. That means it’s alive!

Step 6

Store your starter in the fridge and feed it daily by adding equal amounts of flour and water.

Starter Option 2 (Whole Wheat)

Step 1

Mix all ingredients together.

200 g all-purpose flour

75 g whole wheat flour

Step 2

Put mixed starter ingredients into a jar or container that can be sealed

mason jar

Step 3

Leave jar out at room temperature, covered with cheesecloth or breathable fabric for 14 hours.

Step 4

After 24 hours, discard 50% of the mix. Then add in equal amounts, measured in weight, of flour and water.

Step 5

Watch your starter till you see it begin to bubble. That means it’s alive!

Step 6

Store your starter in the fridge and feed it daily by adding equal amounts of flour and water.

Sourdough Bread

Step 1

Mix dry ingredients together with a wooden spoon.

450 g all-purpose flour

100 g whole wheat Flour

2 g yeast

15 g salt

Step 2

Mix wet ingredients together with a wooden spoon.

380 g 60°F water

150 g starter

Step 3

Incorporate all ingredients together by grabbing a spatula and folding dough until incorporated and sticky.

Step 4

Transfer the dough to a clean bowl and cover with a towel at room temp for 40 minutes.

towel

clean bowl

Step 5

Stretch dough into an 18”x10” rectangle on a dusted surface and fold in thirds horizontally, then lengthwise.

Step 6

Form dough into a ball and put back in a clean bowl, seam side down. Cover with a towel for 40 minutes.

Step 7

Repeat stretching dough and folding. Then let the dough rest for an additional 40 minutes. Do this step twice, letting dough rest for a total of 1 hour 20 minutes.

Step 8

Stretch and fold dough one final time then cup hands and roll dough ball towards your chest to tighten the dough.

Step 9

In a bowl lined with a kitchen towel, dust dough with dusting mix and place seam side up.

Step 10

Refrigerate for at least 14 hours.

Step 11

Remove dough from the fridge and bring to room temperature.

Step 12

Preheat over to 500°F.

Step 13

Flour a paddle or board with a dusting mix and slowly drop dough into cast iron Dutch oven.

dutch oven

Step 14

Put the lid on cast iron and pop it in the oven.

Step 15

Drop heat of the oven to 450°F and bake for 30 minutes.

Step 16

Remove the lid from cast iron after 30 minutes, bake bread for an additional 20 minutes until a deep dark color has formed on top.

Step 17

Pull from oven and let cool on a rack.

wire rack

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