Beginner's Sourdough Bread
150kcal
Ingredients
Main Ingredients
- 2 cups Active Sourdough Starter provides natural leavening and complex flavor
- 3 cups Sifted All-Purpose Flour versatile base that yields a tender crumb and good structure
- 1 cup Warm Water hydrates the dough and activates the starter for fermentation
- 1.5 teaspoons Salt enhances flavor and strengthens the dough’s gluten network
Method
Preparation
- In a large mixing bowl (not metal), add 2 cups of active sourdough starter.
- Add 1 cup of warm water and whisk until combined.
- Add 3 cups of sifted flour and 1.5 teaspoons of salt. Mix with a large spoon to form a wet, shaggy dough.
- Cover the bowl with a damp towel and let the dough rest in a warm place for 2 hours.
Folding
- After resting, with wet hands, stretch and fold the dough over itself several times.
- Let the dough rise for about 45 minutes, then repeat the stretching and folding process.
Shaping and Refrigeration
- Shape the dough into a round loaf and place it in a floured proofing basket.
- Refrigerate for 4–8 hours.
Baking
- Preheat oven to 400°F (200°C) and place Dutch oven inside.
- Turn dough out onto parchment, score the top, and transfer to the hot Dutch oven.
- Bake covered for 25 minutes, then uncovered for an additional 25 minutes until golden.
- Cool completely on a wire rack before slicing.
Notes
Use warm (not hot) water: about 75–80°F (24–27°C) encourages activity without stressing the starter. Keep your hands wet when handling the sticky dough to prevent tearing and sticking. Score confidently: make a quick, decisive slash to help the loaf open where you want it to bloom. Let the loaf cool fully (at least 1 hour) before cutting to set the crumb and avoid gummy texture.