After many requests to share our sourdough recipe, I’ve finally decided it’s time to share the sourdough love in the hopes that you’ll all fall in love with homemade sourdough like I have. I really hope you take the time to try this recipe; making sourdough is not like making any other bread, it takes time & patience. But the reward is worth it! Here’s to a lifetime of happy baking.
Step 1: Take the Starter out of the Fridge
We store our starter in the fridge in between bakes, the fridge sort of puts it to sleep, so you’ll need to wait a couple of hours until you feed it. We leave ours over night. Then feed the starter with:
- 1/2 cup flour. 1/8 cup water and mix it in
- Let it rest for 12-24 hours with clean cloth over it
Step 2: Make the leaven
- Take 1 tablespoon of the starter and mix it with 1/4 cup flour and 1/6 cup water in a large baking bowl.
- Cover it with a clean cloth and let it rest for 6 – 12 hrs
Step 3: Make the Dough
- In a small glass bowl, dissolve 1/2 teaspoon of salt into 1/8 cup of water, stirring it occasionally until the salt is dissolved.
- Add 1 cup of water to the leaven and mix, lots of the leaven will dissolve here
- Add 2 & 2/3 cups flour to the leaven and water mix and let it rest for 30 mins to 4 hrs
- Mix in the salt solution. Pinch the dough to mix thoroughly and then fold the dough
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To fold the dough:
- Pull it towards you and fold it over itself
- Turn the bowl 90 degrees and repeat
- Repeat that until you’ve folded the dough 4 times (i.e. 360 degrees)
- Rest for 30 mins
- Do this process 4 times.
- After the last fold, let the dough rest for 30 – 60 mins
Step 4: Prep & Bake the Dough
- Place the dough on a clean surface and shape it.
- Let it rest for 20 – 30 mins
- Dust the dough with flour and flip it over
- Fold the dough like you did earlier (360 degrees – four folds)
- Once completed, flip the dough to the right side up, with the folds at the bottom
- Place the dough into a proofing basket or bread tin, cover it and let it rise for 1- 3hrs.
- While the dough is rising, place a dutch oven (i.e. those baking tins that have a pot and a lid), inside of your oven while you pre-heat it to 250 degrees.
- Remove the lid of the dutch oven, place the dough inside and score the top of the dough
- Bake for 20 mins with the lid of the dutch oven on
- Reduce heat to 220 degrees for another 10 minutes
- Remove the lid and continue baking for 30 – 50 mins until the top is dark, almost burnt looking
- Cool the loaf and dig in!