Basic Sourdough Bread
When I want a good, reliable, basic sourdough loaf, this is my go-to recipe. I love it because it's flexible, fuss-free, and uses the most simple of ingredients. This dough is very easy to work with, which makes it perfect for beginners!The recipe card covers the basics of making this bread, but if you need more in-depth details, be sure to read the post!
Ingredients
- 325 grams water
- 90 grams active sourdough starter
- 10 grams salt
- 500 grams all purpose flour
Instructions
- Combine all ingredients in a large bowl until the flour is evenly moistened and a dough begins to come together. Cover and let rise for 12-24 hours, until doubled in size. *OPTIONAL STEP - During the first 3 hours of this rise, do 1-3 stretch and folds (see note). When your dough has risen, turn it out onto a lightly floured surface. Gently press it out into a disc and fold the edges inward to shape it into a round. Turn it seam side-down and tighten it against your work surface. Place it seam side-up in a proofing basket floured with rice flour. Cover and let rise 1-3 hours at room temperature, or up to 2 days in the refrigerator. Preheat oven to 450 degrees. Turn dough out onto a piece of parchment paper. Score the loaf and place it in a Dutch oven. Cover and bake on the middle rack for 20 minutes. Uncover and reduce the oven temperature to 400 degrees. Bake 30 minutes more, until baked through and crust is golden. Place on a cooling rack to cool for at least 1 hour prior to slicing.Sourdough is best enjoyed within the first 24 hours, but leftovers will keep for up to 5 days in an airtight container or ziplock bag.
Notes
Stretch and folds - Grab one end of your dough and stretch it as far as it will go without tearing, then fold it over on top of the mass of dough. Turn your bowl a quarter turn and repeat. Continue until you've made it back to where you started.
Tried this recipe?Let us know how it was!