Sourdough is such a big thing right now in American homes everywhere. If you haven’t heard about it by now, welcome to this beginner friendly sourdough recipe! Sourdough is the best way to consume flour/bread products as the fermentation process helps your gut biome. What’s gut biome you might be asking, we will cover that in another post, but the short answer is, you want a healthy, lively gut biome to ensure your body is functioning at it’s best! Now let’s jump in to this beginner friendly sourdough recipe!
Items you will need:
- kitchen scale
- flour
- water
- salt
- mixing bowl or kitchen aid mixer with knead attachment
Here’s a simple beginner-friendly sourdough recipe that requires minimal ingredients and steps:
Ingredients:
• Active sourdough starter: 100g (fed and bubbly)
• Flour: 500g (can be all-purpose, bread flour, or a mix of bread and whole wheat flour)
• Water: 350g (lukewarm)
• Salt: 10g (about 2 teaspoons)
Instructions:
1. Mix the Dough
1. In a large mixing bowl, combine 100g of your active sourdough starter with 350g of water.
2. Stir until the starter is mostly dissolved.
3. Add 500g of flour and 10g of salt. Mix until no dry flour remains. The dough will be shaggy and sticky.
2. Rest (Autolyse)
• Cover the bowl with a clean towel or plastic wrap and let it rest for 30 minutes to 1 hour. This helps hydrate the flour.
3. Stretch and Fold
1. Wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3–4 times.
2. Let the dough rest for 30 minutes.
3. Repeat the stretch and fold process 3 more times over the next 2 hours (about every 30 minutes).
4. Bulk Fermentation
• Cover the dough and let it ferment at room temperature for 4–6 hours, or until it has doubled in size. For a slower process, refrigerate overnight (8–12 hours).
5. Shape the Dough
1. Lightly flour your work surface and turn the dough out.
2. Gently shape it into a round or oval loaf, depending on your baking vessel (e.g., Dutch oven or baking stone).
3. Place the dough on a floured towel or parchment paper in a proofing basket or bowl, seam-side up.
6. Final Proof
• Cover and let the dough rise for 1–2 hours at room temperature, or refrigerate for 8–12 hours for a cold ferment (improves flavor).
7. Preheat the Oven
1. Place a Dutch oven (or similar baking vessel) in the oven and preheat to 475°F (245°C) for at least 30 minutes.
8. Bake the Loaf
1. Turn the dough onto parchment paper (seam-side down) and score the top with a sharp knife or razor blade.
2. Carefully place it into the preheated Dutch oven.
3. Cover with the lid and bake for 20 minutes.
4. Remove the lid and bake for an additional 20–25 minutes, or until the crust is deep golden brown.
9. Cool
• Let the loaf cool completely on a wire rack before slicing (this allows the crumb to set).
Tips:
• Use a digital scale for accurate measurements.
• Adjust water for the dough’s feel: start with less if it seems too wet and sticky.
• Be patient—sourdough takes time, but the flavor and texture are worth it!
Enjoy your fresh sourdough bread!
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