Simple Sourdough Bread

🧂 Ingredients:

• 500g (about 4 cups) bread flour or all-purpose flour

• 375g (1 ½ cups + 1 tbsp) water (room temperature)

• 100g active sourdough starter (about ½ cup)

• 10g (1 ½ tsp) salt

⏱ Equipment:

• Kitchen scale (recommended for precision)

• Mixing bowl

• Dutch oven or baking stone

• Bench scraper or sharp knife

• Banneton basket or bowl lined with a towel (optional)

🧑‍🍳 Instructions:

1. Mix & Autolyse (Day 1 – Morning)

• In a large bowl, mix 500g flour and 375g water until just combined.

• Let it rest (autolyse) for 30–60 minutes.

2. Add Starter & Salt

• Add 100g sourdough starter and 10g salt to the dough.

• Mix thoroughly, using wet hands or a dough hook.

3. Bulk Fermentation & Stretch and Folds (4–6 hours)

• Let the dough rest in a covered bowl at room temp.

• Every 30 minutes for the first 2 hours, perform a stretch and fold:

  • Grab a side of the dough, stretch it upward, and fold it over itself.

  • Rotate the bowl and repeat 3 more times.

• After the last fold, let the dough rise until puffy and slightly domed.

4. Shape & Pre-shape (Late Afternoon)

• Turn dough onto a floured surface.

• Pre-shape into a round, rest 20 minutes uncovered.

• Shape into a tight ball or batard.

5. Final Proof

• Place dough in a floured banneton or towel-lined bowl.

• Cover and refrigerate overnight (8–16 hours) for flavor and structure.

6. Bake (Next Morning)

• Preheat oven to 475°F (245°C) with Dutch oven inside.

• Turn dough onto parchment paper, score with a sharp blade.

• Transfer to Dutch oven, cover, and bake for 20 minutes.

• Remove lid and bake 20–25 minutes more until golden brown.

7. Cool

• Let cool completely on a rack before slicing (at least 1 hour).

• Pro tip: If you wont eat the entire loaf within a week, slice it and freeze it. Toast frozen slice when you’re ready to enjoy.