A simple, foolproof sourdough loaf recipe made with active starter, flour, water, and salt. Perfect for beginners and seasoned sourdough bakers alike.
Keyword bread, sourdough
Servings 1loaf
Author eastongilowski
Ingredients
100gactive sourdough starter
300gfiltered water
10gsalt
450gorganic bread flour
Instructions
FEEDING THE STARTER (night before)
The night before baking, feed your starter. For a single loaf, feed 25g starter, 50g water, and 50g flour. Allow it to rise overnight until bubbly and active.
THE DOUGH & STRETCH & FOLDS (8am)
The next morning, combine 300g filtered water and 100g active starter in a large bowl. Add 10g salt and 450g bread flour. Mix until a shaggy dough forms. Cover and rest for 30 minutes.
Perform 4-5 sets of stretch and folds, resting 30 minutes between each set. Keep going if you feel your dough needs more time.
BULK FERMENTATION (1-2pm)
After the final stretch and fold, cover and allow the dough to bulk ferment for 5–8 hours, or until noticeably risen and airy.
SHAPING & COLD PROOF (9-10pm)
Turn the dough onto the counter and let rest for 30 minutes. Then shape into your desired loaf and place seam-side up into a floured banneton basket. Cover and refrigerate overnight for the cold proof. (8-24 hours)
SCORING & BAKING (next morning)
The next morning, preheat a Dutch oven in a 450°F oven for 1 hour.Turn the dough onto parchment paper, score the top, and carefully transfer it into the hot Dutch oven.
Bake covered for 20 minutes. Remove the lid and bake for an additional 15 minutes, or until deeply golden brown.Allow the loaf to cool completely, about 3 hours, before slicing.