A Consistent Sourdough Loaf
A good loaf is not about rigid recipes but understanding the feel of the dough. You are looking for a transformation from a shaggy, sticky mass into a smooth, elastic skin that holds gas bubbles and springs back when pressed.
Check your starter first
If your starter does not double in size within six hours of being fed, it is not active enough to lift this bread. Use it only when it is bubbly and smells faintly sweet like fermented fruit.
- large glass bowl
- digital scale
- bench scraper
- proofing basket (banneton)
- Dutch oven
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gstrong bread flour
- 10gfine sea salt
Building Structure Without Tearing
Instead of kneading, lift the dough from the center with both hands, letting the ends tuck under themselves. This develops the gluten web without deflating the gases created by the yeast.
The method.
Mix the autolyse
Whisk the starter into the water, add the flour, and mix until no dry spots remain. Let it rest for 30 minutes before adding the salt.
Develop structure
Perform four sets of coil folds at 30-minute intervals. The dough should become smoother and hold its shape more firmly after each set.
Bulk ferment
Cover the bowl and leave it at room temperature until the dough has increased in volume by about 50 percent and shows bubbles on the surface.
Shape
Turn the dough onto a floured surface. Fold the edges into the center to create tension, then flip it over and drag it toward you to create a tight, round skin.
Cold proof
Place the dough upside down in a floured banneton, cover it, and put it in the refrigerator for 12 to 16 hours.
Bake
Preheat your Dutch oven at 475°F (245°C). Score the top of the dough with a sharp blade, place it inside, cover, and bake for 20 minutes. Remove the lid and bake for another 20 minutes until the crust is deeply charred.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower or flax seeds after the first set of folds.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat for a nuttier flavor.
When it doesn't go to plan.
Always use a digital scale; sourdough proportions are too precise for measuring cups.
The Dutch oven acts as a steam trap; never skip the lid during the first half of the bake.
Let the loaf cool completely on a wire rack for at least two hours before cutting to prevent a gummy interior.
The ones that keep coming up.
Why is my dough a sticky mess?
The flour-to-water ratio is high. Use a bench scraper to move the dough and keep your hands slightly damp, not floured, to prevent sticking.
How do I know if it is fully proofed?
Use the poke test: gently press a floured finger into the dough. If it springs back slowly and leaves a shallow indentation, it is ready to bake.
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