How To Make Sourdough Bread (Beginner Friendly)
All you need is flour, water, salt, and time. This bread recipe is dedicated to all of those who want to bake a loaf of simple and tasty sourdough bread at home. It doesn't have to be complicated.
Equipment
- Stand mixer (optional)
- Large bowl
- Proofer box (optional)
- Banneton
- Lame or razor blade
- Bread Pan
Ingredients
Levain
- 25 g active sourdough starter fed 10-12 hours prior (50%)
- 50 g water at 77°F/25°C (100%)
- 50 g bread flour (100%)
Main Dough
- 408 g bread flour (85%)
- 72 g whole wheat flour (15%)
- 346 g water at 77°F/25°C (72%)
- 96 g levain white, 100% hydration (20%)
- 10 g sea salt (2,1%)
Other
- rice flour for dusting the banneton
Instructions
Step 1: Prepare levain
- In a bowl, combine sourdough starter, water, and flour. Cover and rise in a warm spot for 5 hours until it's bubbly and doubled/tripled in size. I use my Brød & Taylor Proofer set at 78°F/26°C.
Step 2: Autolyse (Main Dough)
- You can start making the main dough right after you've mixed up the levain. Add bread flour, whole wheat flour, and water to the bowl of your stand mixer fitted with a dough hook. Mix until everything is combined (it shouldn't take longer than a minute or so). Scrape down the sides of your bowl if needed. Cover and rest/autolyse for 5 hours until the levain is ready.
Step 3: Mix in levain and salt
- Add the bubbly and active levain to the main dough. Attach the bowl to your stand mixer fitted with a dough hook. Mix on low speed for about two minutes until combined. Cover the bowl, and rest for 30 minutes.
- Sprinkle in salt and mix on low for two-five minutes until the dough has a smooth and bouncy surface.
- Transfer the dough to a clean, large bowl: cover, and proof at 74°F/23°C-78°F/26°C for 1,5 hours. The best way to achieve an even temperature throughout the entire proof is with a Proofer (linked in "Tools I Recommend").
Step 4: Coil Folds x 4
- With wet hands, slide both hands under the dough and slowly lift up while pulling the dough towards you, letting the dough fold underneath itself on the way down. Repeat on all four sides. Proof for 1,5 hours.
- Repeat the folding three more times, letting the dough rest for 1,5 hours between each coil fold. Total proof time: 7-8 hours*.
Step 5: Shape And Cold Proof
- Prepare a 10-inch banneton by dusting it with rice flour. Transfer the dough onto a lightly floured work surface. With the help of a bench scraper, fold in the right side, then the left side, and roll down towards you.
- Pinch the sides to seal.
- Gently lift the dough into the prepared banneton, seam side up. Cover, and place it in the fridge to cold-proof overnight (10-18 hours).
Step 6: Bake
- Place your Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.
- Carefully remove the preheated Bread Pan from the oven. Tip the bread into the pan, seam side down.
- Use a lame or razor blade to score the surface of the bread. Try scoring at a slight angle to give the bread the distinctive "ear." Put the lid back on and bake for 20-25 minutes.
- After 20-25 minutes, remove the lid, turn down the heat to 430°F/220°C and bake for another 15-25 minutes until the bread has a deep golden color with a nice caramelized crust.
- Transfer to a wire rack and cool for at least one hour before slicing.
Notes
*Knowing exactly when to stop proof takes quite a bit of practice. It varies a lot depending on the environment you're in, like temperature, humidity, the flour your using, etc.