Simple Everyday Sourdough
While it takes some preperation, this simple sourdough recipe rises overnight and is ready to bake the next day.
Ingredients
- 400 grams flour
- 10 grams salt
- 160 grams recently fed sourdough starter
- 270 grams tepid water
Instructions
- Weigh out your dry ingredients into the bowl of a stand mixer, or if mixing by hand, a large bowl that will fit into your refrigerator.
- Weigh your starterand water into the same bowl.
- Mix on low speed to start, moving to medium until everything is well incorporated.
- Cover and let rest, performing at least three stretch and folds over the next few hours.
- From here, you can simply cover and let rest in the refrigerator overnight.
- Remove your dough from the fridge and let it warm up a bit before working with it again.
- Scrape it out onto a very lightly floured work surface.
- Pre-shape your dough following the instructions above, and then cover and let rest for about 30 minutes.
- Shape your dough and flour the top.
- In a clean bowl, lay a clean kitchen towel and flour liberally.
- Turn your dough upside down into the bowl and cover with the corners of the towel.
- Let proof for about an hour. Meanwhile, set your oven temperature to 480degrees Fahrenheit.
- If using a baking sheet to bake your bread, add a bread tin about half full of water to the oven now to create steam.
- When your dough and oven are ready, place parchment on your work surface andturn out your dough.
- Score using a very sharp knife or lame, into any pattern you like.
- Gently lift the parchment paper with the dough on it into the dutch oven or or onto a baking sheet.
- Place into the oven and reduce the heat to 450 degrees.
- Bake for 20 to 25 minutes, and then remove either the lid or the water.
- Bake for another 20 to 25 minutes until the crust is golden, and the breadsounds hollow when tapped.