Homemade Sourdough Bread Recipe
If you’ve been looking to perfect your sourdough baking skills, this recipe is a fantastic starting point! With fresh milled flour and simple ingredients, you’ll be well on your way to creating a delicious loaf of sourdough bread.
If you want to watch my YouTube video on this process: Click here!
Ingredients
- 1,000 grams fresh milled flour
- 800 grams ice-cold water
- 250 grams sourdough starter
- 2 teaspoons salt
Instructions
1. Autolyse the Dough:
- In a large mixing bowl, combine the 1,000 grams of fresh milled flour with 800 grams of ice-cold water.
- Mix until there are no dry bits of flour and cover with a damp tea towel.
- Let the mixture rest for 30 minutes. This process, known as autolyse, helps to hydrate the flour.
2. Add the Starter:
- After the autolyse period, add 250 grams of sourdough starter to the dough mixture.
- Sprinkle in 2 teaspoons of salt.
3. Mix the Dough:
- Use your hands or a mixer to mix the ingredients together thoroughly.
- Continue mixing for about 5 minutes until everything is well incorporated.
4. Stretch and Fold:
Get your hands wet and do 4 stretch and folds. To do a stretch and fold: With a wet hand, scoop the dough up and onto itself., repeat the process on the top, side, then bottom side, then other side of the bowl until all sides of the dough have been stretched up and folded over into the center of the bowl. (watch the video for exact details on how to do this.)
After the 1st stretch and fold, place the damp tea towel over the bowl and let it rest for 1 hour. Repeat this stretch and fold process 6 times throughout the day. I do a stretch and fold every hour. The amount of stretch and folds will determine how light and airy the bread is once baked.
Once the last stretch and fold is done and the dough has sat 1 more hour, use a pastry scraper to scrape the dough onto a damp work surface. Working with damp hands, use the pastry scraper to cut the dough in half.
With wet hands it's time to braid the dough. Fold the top of the dough 1/4 of the way down, then pinch the top left side of the dough and pull it to the center, take the top right side of the dough and pull it to the center. Repeat this process like a braid all the way down the dough overlapping the pinched dough on top of each other. (If this is confusing.
At the base of the dough, start rolling the dough up like a cinnamon roll. Place the loaf of bread in a greased loaf pan and repeat the process with the other half of the sourdough. (I prefer my silicone pan from teemars).
Place the damp tea towel over the loaves of bread and let them rise for 1 hour.
When 1 hour is almost up, preheat the oven to 400 degrees. Add a stainless steel pan, filled half way with water, to the bottom rack of the oven. This will create steam while the bread bakes and helps the bread to rise.
Bake the bread for 10 minutes at 400 degrees, then lower the temperature to 375 degrees and bake for an additional 30 minutes, or until it reaches an internal temperature of 210 degrees..
Allow the 2 loaves of bread to cool for 10 minutes on the counter before taking them out of the pan.
For the best texture, allow the bread to cool completely before cutting. Store bread in bread bags on the counter for 2 to 3 days. The refrigerator will dry out the bread. Bread can be frozen for up to 2 months. Throughout this process there will be six stretch and folds.
Tips for Success:
- Make sure the sourdough starter is active and bubbly for the best results.
- Use a kitchen scale for accurate measurements.
Product Recommendations:
- My Favorite Sourdough Starter Kit (starter not included): Get it here!
- Scale: Find it here!
- Fun Jars with Lids: Explore options!
- Dough Scrapers: Get yours here!
- Bread Thermometer: Shop now!
After the resting period, you can continue with shaping, proofing, and baking your sourdough bread. This basic recipe is a great foundation for delicious homemade sourdough, and with practice, you’ll be able to create a beautiful loaf to share with family and friends!