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How to Make Sourdough Bread

We have assembled an easy-to-follow guide on how to make a glorious loaf of tasty sourdough bread at the comfort of your own home. 

Equipment

  • kitchen scale
  • large non-reactive bowl
  • large kitchen clothe
  • parchment paper
  • sharp blade

Ingredients

  • 475 g all-purpose flour or bread flour
  • 300 g filtered water
  • 30 g active sourdough starter
  • 1 tsp sea salt

Instructions

NIGHT BEFORE

  • 9PM: Take your sourdough starter from the fridge right before you sleep, and place it on your counter overnight.

DOUGH DAY

  • 10 AM: Open your sourdough starter and put half of it into a clean jar. Add ¼ cup of water, stir the mixture until well combined. Slowly incorporate ½ cup of flour, stirring until everything is well combined, and no traces of flour remain in the mixture. Cover with a lid and let it sit until it has doubled in size.
    *I like to place an elastic band where the starter is initially. When it has doubled in size, I will know because it has surpassed the elastic band on the jar.*
    *also remember to feed the other half of the sourdough starter with the same measurements. Once it has doubled in size, place the lid back on, and place it back in the fridge for next time use*
  • 12PM: While you wait for the sourdough start to doubled in size, in a large bowl mix together the flour and water together. Roughly combine the dough until a shaggy dough develops. Cover it with a kitchen towel or plastic wrap and wait for 30 minutes.
  • 12:30PM: Remove the towel or plastic wrap and add in the 30g sourdough starter that has doubled in size. Mix well until it is well combined. Leave it for 1 hour and cover.
  • 1:30PM: Stretch and fold the dough, cover and let it rest at room temperature for 1 hour.
  • 2:30 PM: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.
  • 3:30 PM: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.
  • 4:00 PM: Perform a fourth set of stretches and folds. In the bowl where you plan to proof your bread, cover it with a large kitchen towel and dust it with flour. Stretch the dough and pinch a portion to form a stretched-out ball. Place the dough with the pinched part facing up. Allow the ends of the bowl to cover the dough and let it rest in the fridge overnight.

BAKING DAY

  • 6AM: Take the dough out of the fridge, place your dutch oven with the lid on top into the oven and preheat at 450°F (232°C) for 30 minutes.
  • Open the kitchen towel and gently place a parchment paper on top of the dough. Carefully flip the bowl over, and remove the bowl and kitchen towel. Using a sharp blade, make a deep score (also known as a cut) in the middle of the bread.
  • Using oven gloves, carefully remove the Dutch oven and lift the lid. Holding onto the ends of the parchment paper, gently place the bread inside the Dutch oven and replace the lid. Bake the bread for 35 minutes.
  • Uncover the pot and bake for another 25 minutes.
  • Place the bread on a cooling rack. Slice when the bread is completely cooled.