Easy Sourdough Bread
Cook: 35 Minutes
If you’ve been wanting to bake sourdough bread but feel overwhelmed by complicated methods, endless stretch and folds and long schedules, our corporate chef Olga has the perfect recipe for you!
Print RecipeIngredients
Serves 4 - 6
- 210g water
- 260g bread flour
- 40g whole wheat flour
- 150g active sourdough starter
- 7g baking salt
- Mix and Develop the Dough: Combine the water, flour, active sourdough starter and salt in the bowl of a stand mixer. Mix on low speed until all ingredients are incorporated, then knead for 5–7 minutes until the dough becomes smooth, elastic, and moderately developed. The dough temperature at the end of mixing should be approximately 24°C (75°F). Because we’re developing the gluten during mixing, there is no need for an autolyse or multiple rounds of stretch and folds. Transfer the dough to a lightly oiled square container and cover
- Bulk Fermentation: Keep the dough at approximately 28°C (82°F). After about 2 hours, perform one gentle stretch and fold. Continue fermenting until the dough has doubled in volume and looks airy and puffy. Depending on the strength of your starter, this usually takes around 4 hours total. Look for visible bubbles along the sides of the container and a dough that feels light and active.
- Shape and Cold Proof: Turn the dough onto a lightly floured work surface. Pre-shape into a round and let it rest uncovered for 15–20 minutes. Shape the dough into a tight boule or batard and place it seam-side up in a proofing basket. Cover and refrigerate overnight for 12–16 hours. The overnight cold proof improves flavour, makes scoring easier, and helps create better oven spring
- Bake: Place your Baking Steel on the middle rack and preheat the oven to 260°C Remove the dough from the refrigerator, invert it onto parchment paper, and score as desired. Transfer the loaf onto the preheated Baking Steel and immediately cover it with a cold Baking Shell. Bake for 15 minutes covered. Remove the Baking Shell, reduce the temperature to 235°C, and continue baking for another 20 minutes, or until the crust is deeply golden brown. Allow the bread to cool completely before slicing.
