1 part of starter
2 parts of water
3 parts of flour
And 2% salt
The easiest sourdough bread formula and a great result. Can be baked the same or next day using immature or young starter. Learn how to make starter from scratch here.
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Sourdough starter (night before)
- 100g sourdough starter
- 200g water
- 300g flour ( I used 260g bread flour +40g whole grain whole wheat flour)
- 6g salt
Starter: Night before add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 70-75F until next morning. Before it reaches the peak, it should at least doubled( starter isn’t strong enough), or tripled ( strong starter).
- Next morning, mix water with flour, using spoon, cover, let it rest 30 min for autolyse
- During the autolyse the flour absorbs the water, becoming fully hydrated. This will activate gluten development.
- After 30 min of rest, add sourdough starter.
Mix on low speed of your mixing machine for 2-3 min, cover, let rest 30 minutes.
- Add salt after it rests, mix or knead until well incorporated.
- Round the dough with wet hand and let proof for about 3 hours at 76-80F
- Perform 2 stretches and folds during warm fermentation.
- After 3 hours the dough should become puffy and light
- Dump the dough on floured surface, preshape it and let rest uncovered for 30 minutes.
- After 30 minutes rest shape your dough like a boule or batard, place in proofing basket.
- At this point you can cover the proofing basket, move it to the fridge and bake the loaf next morning, or you can jump right to the next step.
- Let proof for 1 hour or 1 hour and 30 min. Perform a poke test (* when you press down the dough with your finger, it should spring back only half way)
- While the loaf is proofing, (or in the morning, when your loaf was still retarding in the fridge). Preheat oven till 500F for 50minutes – 1 hour. Preheat your Dutch oven, or cast iron pan or baking stone for the same amount of time.
- After the loaf has proofed enough, score it, using a razor blade or scoring lame.
- If it was resting overnight in the fridge, remove it when the oven is preheated enough, then start the scoring process.
- Bake in 500F for 15 min with lid on (very important to keep the lid on during the first 15 minutes of baking, it creates a perfect amount of steaminside the pot, which will give your loaf a beautiful and crunchy crust)
- Lower the temperature to 450F, open the lid, and bake for 20 more minutes (until nice and golden brown color).
Enjoy your sourdough bread 🙌