This is my Sourdough Bread recipe, aka, my most successful sourdough recipe.
Now keep in mind I am definitely a novice at this and I definitely read all the thing and try to do better each week. I’ve been pretty lucky so far. First, I got my start from a friend who I talk to daily gives me advice.
A few Facebook groups that are great to follow are Sourdough Bread Baking and Sourdough discard. These have been very informative and I have been reading all the things and the suggestions.
I’ve been trying to get the right crumb, and someone suggested it had to be at least 75% hydration in order to get the big air holes and maybe be a little more gentle when shaping after the bulk rise.
To help with the hydration my friend send me the link to a bread calculator which helped me to figure out my hydration. Anyways this was my recipe and method, but again, not a professional just trying to learn. Maybe you can learn with me or give me suggestions!
Makes one loaf
- 525 grams Bread Flour
- 381 grams filtered water
- 12 grams salt
- 100 grams start (100% hydration)
- Mix together stir together start and warm water. Then slowly mix in flour and salt until well mixed.
- Once mixed, put the dough in a greased (I used olive oil) straight edged container, cover with saran wrap or a lid.
- Every 30 minutes do the stretch and folds, and do this 4 or 5 times. When I finish doing the stretch and folds, I cover and put in a cooler room or the garage and let it rise over night, this weekend I did 9 hours. It totally depends on your room temperature. They say to wait until it doubles in size, I like to do a little less, because under-proofed in better than over-proofed in my opinion.
- Then I shape into a round loaf, place in a tea towel, lightly coated with rice flour, then let it sit while the oven heats up to 500 degrees Fahrenheit on convection if you have it. I put a baking stone down and then my Lodge Dutch Oven on top and let them heat up with the oven.
- Once the oven reaches temperature, gently flip the loaf out of the bowl onto parchment paper. Then score the top of the loaf and place in the Dutch oven with 1 cube of ice and cover. Bake for 15 minutes at 500, then lower the temperature to 450 for 15 minutes.
- After that pull the bread out of the Dutch oven and place it on the baking stone to brown up at 425. They say the perfect internal temperature is 208 degrees. I just bake until it’s good and brown on the outside, usually around 15 to 20 minutes.
- Wait at least an hour to cut and enjoy!
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