Basic Sourdough Loaf
The rhythm of sourdough is found in the wait. Once you master the timing of the bulk fermentation, the flour and water transform into a loaf with a sharp, distinct tang.
Temperatures matter more than clocks.
Your starter must be bubbling and doubling in size within 4-6 hours of feeding before you begin. If your kitchen is cold, fermentation will take significantly longer.
- Digital kitchen scale
- Large glass mixing bowl
- Proofing basket or bowl lined with a floured linen towel
- Dutch oven
- Razor blade or sharp lame
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of kneading, you develop the gluten by gently stretching one side of the dough up and folding it over itself. Repeat this on all four sides every 30 minutes for the first two hours.
The method.
Mix
Whisk your starter and water until milky. Add the flour and salt. Mix by hand until a shaggy, hydrated mass forms.
Bulk Ferment
Cover the bowl. Perform your stretches and folds as noted. Let the dough sit undisturbed until it has grown by about 50% and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create tension, then flip it so the seam is down. Drag the dough toward you on the counter to tighten the skin.
Proof
Place the dough seam-side up in your floured basket. Cover and refrigerate for 12 hours. This cold rest makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven at 450°F (230°C). Invert the loaf onto parchment, score the top with your razor, and bake covered for 20 minutes. Remove the lid and bake for another 20 minutes until the crust is deeply charred.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the initial mixing stage.
Whole Wheat
Substitute 100g of the bread flour with stone-ground whole wheat for a heavier, earthier flavor.
When it doesn't go to plan.
If the dough sticks to your hands, dampen them with water before handling.
A dark, almost mahogany crust indicates the sugars have properly caramelized.
Do not slice the bread until it has cooled for at least two hours; the crumb continues to set as it sheds heat.
The ones that keep coming up.
How do I know my starter is ready?
Take a teaspoon of the starter and drop it into a glass of water. If it floats, it is aerated enough to lift the loaf.
Why is my dough flat?
This is usually a sign of under-fermentation. Increase the time you allow for the bulk rise.
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