Breads & Bakingnatashaskitchen5.0
Sourdough Bread Recipe
Whether you’re new to sourdough or an experienced baker, our sourdough bread recipe is the perfect go-to recipe to make an amazing artisan loaf. You’ll love the beauty of this crusty and chewy bread, and the timing is flexible to work into your schedule. After the bulk ferment for just 4 hours, you will cold proof in the refrigerator for 8-48 hours then bake when you're ready. It’s also easy to double the recipe to make two loaves.
👥 1 Servings⏱️ Prep & Cook: 17h 20m⏳ Prep: 20 min🔥 Cook: 40 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●wooden spoon
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Feed your sourdough starter 1 or 2 times before making your sourdough bread, depending on how healthy it is. For a single loaf, (using a kitchen scale to measure) mix 50g of starter with 50g of all-purpose flour and 50g of lukewarm water. Cover with a loose fitting lid and let it rise at room temperature until more than doubled in size, about ⏱️ 4-6 hours.*
2
Make the Dough: In a large mixing bowl, whisk together bread flour, rye, and salt. Add water and sourdough starter and stir together with a wooden spoon then use your hand to thoroughly mix together, pinching the dough as you mix to make sure it's very well combined. It will be a very sticky dough. Scrape down the bowl and cover with a clean kitchen towel.
bread flour (or all-purpose flour, plus more to dust)400 g
3
Bulk Fermentation Stage: Let the dough rise at least ⏱️ 4 hours and after every hour, do a round of “stretch and fold” - with wet hands to prevent sticking, gently lift up on one side of the dough and stretch it upwards (avoid tearing the dough), and then fold it over onto itself. Rotate the bowl a quarter turn and continue to stretch and fold about 3 more times or until the dough resists pulling. Keep the bowl covered with a towel between your stretch and fold rounds. After ⏱️ 4 hours, you’ll stretch and fold the dough for the fourth and final time to tighten it up.
4
Shape the Loaf: Turn the dough out onto a lightly floured surface (cut it in half if you’ve doubled the dough for 2 loaves). With floured hands, gently stretch out the dough then shape the dough to match the shape of your banneton (bread basket) and pot.(*see notes below)
5
Bench Rest: Turn the dough seam-side down, cover it with a towel, and let it ‘bench rest’ for ⏱️ 20 minutes.
6
Tighten the Dough: If it loosens up too much during the bench rest and loses shape, gently re-shape it again to tighten the loaf. With floured hands, cup your hands around the sides of the dough and tuck the sides underneath. Pull the dough down the counter towards you in a circular motion to tighten up the shape.
7
Cold Fermentation: Transfer the dough seam-side up into your floured banneton.* Cover with a tea towel and refrigerate for at least ⏱️ 8 hours or up to ⏱️ 48 hours.
8
Preheat the Oven: At least ⏱️ 30 minutes before baking, set the Dutch oven or combo cooker into your oven (set your pizza stone on the bottom rack if using*) and preheat the oven to 500 ̊F.
9
Score your Bread: Turn the bread out into a parchment lined combo cooker or onto a sheet of parchment paper or bread sling if using a Dutch Oven. Using the bread lame, score the bread starting at the base on one side, (keeping at a 45-degree angle and making a 1/3 to 1/2" deep crescent shape) cut around the top of the bread, from one side to the other. If using a Dutch Oven use the parchment to transfer your dough into the pot.
10
Bake: Using oven mitts, cover with the hot lid and put it into the oven. Immediately reduce heat to 450 ̊F, and bake for ⏱️ 20 minutes covered. Remove the lid and bake another ⏱️ 20-25 minutes uncovered or until it reaches your desired color.
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