Simple Sourdough

I’ve completely fallen head over heels for the oh-so-delicious taste and bold flavor of sourdough—let’s be honest, those health benefits just make it even more drool-worthy! This recipe has become my glorious little secret, letting me whip up a magical loaf overnight, so I can wake the family up to the heavenly scent of freshly baked bread wafting through my house like a glorious bakery bomb. And let me tell you, this recipe doubles so effortlessly that I’ve found myself baking not just two, but three loaves at once in my vintage oven—who knew I’d become such a kitchen rebel?

I dare you to take a nibble of this recipe and not break into a happy jig!

Natalie of the Crosspoint Homestead Ranch

Simple Sourdough

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 1 loaf

Course: bread, Side Dish

Ingredients Equipment Method Notes

Ingredients

  

• 50 grams active sourdough starter 1/4 cup. Feed your starter 12 hours earlier to ensure its active and bubbly.
• 350 grams water 1 1/3 cup + 2 TBSPS at room temperature
• 500 grams bread flour 4 cups +1 1/2 teaspoons
• 10 grams fine Himalayan or fine sea salt 2 tsp

Equipment

• 1 Dutch oven you can also use a Pullman bread pan or two loaf pans (one to cover the top)
• 1 Square of parchment paper
• 1 Tea towel, shower cap, or plastic wrap
• 1 bowl
• 1 electric mixer or you can use your hands

Method

 

Feed your starter

1. 12 hours before you plan to make your bread, feed your starter in a separate container. Add 10 grams of starter, 25 grams of flour, and 25 grams of room temperature water. Stir well until completely combined. Cover container loosely so gas can escape but well enough that nothing can get in. (I prefer a mason jar with a plastic lid placed on top.
   50 grams active sourdough starter

Making the dough

1. Mix the 50 active starter and the 350 grams of water. Stir well. It won't look perfectly mixed but that is ok.
   350 grams water , 50 grams active sourdough starter
2. Add the 500 grams flour and the 10 grams salt. Use an electric mixer with a dough hook or use your hands to mix well until there is no dry parts left. It will be shaggy.
   500 grams bread flour , 10 grams fine Himalayan or fine sea salt

Rest

1. Cover the dough and allow it to rest for one hour at room temperature.

Stretch and fold

1. Wet your hands so dough doesn't stick. Stretch and fold the dough by lifting one side of the dough and pulling it up over itself. rotate the bowl ¼ around and repeat until you have gone all the way around. I do this twice for a total of 8 stretch and folds, or until my dough is tight and forms a ball.
2. Cover bowl and rest 30 minutes
3. Repeat stretch and folds to help with the final volume of your bread.

Bulk Ferment

1. Cover the bowl and allow to rise for 8 to 10 hours

   It should rise anywhere from 50 to 75% (not double)

Shape then Rise

1. On a floured surface, allow the dough to come out of bowl. the dough should come out as if coming off a window with next to nothing left inside the bowl. This will show that your dough has fermented properly.
2. Shape dough the dough by pulling the sides into the middle of itself. Pinch the dough where it comes together making seam.
3. Then place seam side down and pull the dough towards using your hands in a twisting motion to add tension. Make sure the dough feels nice and tight on the outside skin.
4. Center the dough ball seam side up on a piece of lightly floured 100 grit cheesecloth, then lift into a bowl or banneton and cover with a tea towel or shower cap (I prefer the disposable cap). I use the cheese cloth because this keeps my banneton clean, still gives me the pattern of the banneton, and allows the banneton to wick moisture.
5. Allow to rest for about 2 hours at room temperature. (I keep my house at 65℉ during the winter and need the full 2 hours. If your house is warmer, it will rise faster)
6. Check to ensure that your dough is not under fermented by pushing your thumb in about ½ inch in and if it springs back up it ready. If not, it needs to sit longer because it's underproved.

Preheat, Score, & Bake

1. Preheat oven to 450℉.
2. Put dough on a piece of parchment paper (I crumple mine first), seam side down so you can see the banneton pattern.
3. Place bread in Dutch oven. If needed dust dough with some flour, and score with a sharp razor or knife.
4. Place lid on Dutch oven and bake for 25 minutes.
5. Remove lid and bake for another 20 to 30 minutes until golden brown and the internal temperature is at 205℉ to 210℉

Cool

1. Allow your loaf to cool on a cooling rack for at minimum 1 to 2 hours. Waiting longer ensures your loaf is not gummy when cutting into. Your bread continues to cook on the rack while cooling. Patience will be worth it!

Serve and Store

1. Slice and enjoy!
2. In order to store for longer, once completely cooled, you can freeze your entire loaf or slice and freeze. You will need to have it in a freezer safe container to maintain freshness. Can freeze up to about 3 months.

   If keeping at room temperature, you can store in a beeswax wrap cloth towel, a cloth towel or plastic wrap.

Notes

• this recipe is done in a 65 degrees Fahrenheit. A warmer kitchen will rise faster a cooler kitchen will rise slower. 
• Add more stretch and folds if using all-purpose flour and reduce water by 25 grams.