Easiest Sourdough Recipe!
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Ingredients
- ½ cup + 2 tablespoon Active Sourdough Starter (at peak)
- 1 ½ Cups Warm Water
- ¾ Tbsp Salt
- 4 cups + 2 tablespoon All purpose or Bread Flour
Instructions
- 1. Start out by adding your starter to a bowl, along with your warm water. Give that a good mix until most of the starter is incorporated, then add in salt and flour.
- Mix with a spatula or your hand into a shaggy dough forms, and there's on dry flour left. Scrap down the sides of the bowl to bring everything to the centre, then cover with a kitchen towel or plastic and let sit for 1 hour.
- After 1 hour, start stretch and folds. This means with wet hands, grab one side of the dough, pull up as high as it will go (stretching the dough), then fold over the rest of the dough. Turn the dough 90 degrees then repeat for all 4 sides. For the first set of stretch and folds you will go around the bowl 10 times, but every other set you will only do 4. After your first set of stretch and folds, cover for 30 minutes, then do next set. Do 4 sets of stretch and folds total, every 30 minutes (2 hours).
- After your last set of stretch and folds, cover dough and place in a warm place to rise (untouched) for 2 hours; this is called the bulk fermentation.
- After 2 hours, your dough should be 50%-75% larger. Remove your dough from the bowl (try not to pull it, let it fall out by itself if possible) onto a floured surface. Stretch your dough out into a rectangle, then fold one side into the middle and the other side over it (like a pamphlet). You should now have a long rectangle. Roll that tightly into a ball, then shape with your hands.
- To shape, roll your dough on the counter with yoru hands under the dough to tuck the loose ends under, creating a round shape and creating tension on the surface of the dough. Cover on the counter and let rest for 20 minutes, this was your first rough shape.
- After 20 minutes, repeat the shaping process. Pull out the dough into a rectangle (itll be harder this time, be gentle with the dough), fold pamphlet style and roll. Roll and tuck your dough will you're happy with the shape, place your dough in a banneton (seam side up, and sort of stitch it shut), cover with plastic wrap and place in the fridge for 2 hours. (If you don't have a banneton, take a bowl, place a kitchen towel inside, then cover the kitchen towel and the top of your sourdough in rice flour. It will never stick again. )
- After 2 hours, turn your dough onto a piece of parchment paper, and score the top. Preheat your oven and your dutch oven to 450-500℉, then bake with the lid for 35 minutes. Drop the temperature to 425℉, remove the lid and bake for another 10-15 minutes. Allow your loaf to fully cool and enjoy!
Nutrition
Calories: 1934kcalCarbohydrates: 405gProtein: 55gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 5262mgPotassium: 536mgFiber: 14gSugar: 1gCalcium: 89mgIron: 23mg
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