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How To Make Sourdough Bread

Calories
Author Victor

Ingredients

  • 48 g sourdough starter
  • 915 g bread flour
  • 622 g water
  • 18 g kosher salt

Instructions

  • Morning the day before baking - Mix 48 g sourdough starter, 97 g flour and 73 g water in a large bowl, cover with plastic and let sit at room temperature for about 8-10 hours.
  • Afternoon before baking around 5-6 PM - Add 218 g flour and 164 g water to the starter mix from above, mix and let sit at room temperature for about 2 hours.
  • Evening before baking - Add 600 g flour and 385 g water to the mix from the step above, and mix by hand until all ingredients are mixed well. Add salt and continue mixing by hand until the salt is mixed in well. Cover with plastic and let sit at room temperature for one hour, doing stretch and folds every 30 minutes.
  • Divide the dough into 2 pieces, shape and place seam up into well-floured proofing baskets (or well floured bowls lined with kitchen towels). Cover with plastic and proof at room temperature for 2 hours, and in a refrigerator for additional 12 hours.
  • Morning of the baking day - Preheat oven to 500 degrees F. Make sure to place a bread pan with a folded kitchen towel inside and filled with water on the bottom rack, and place baking stone on the middle rack of the oven.
  • Once the oven is preheated, take one of the loaves out of the fridge, turn right onto the baking stone, score with a serrated knife or a razor blade, and close the oven. Turn the temperature down to 450 degrees F and bake for 15 minutes. Turn the bread around to ensure even baking and continue baking for another 15 minutes or until desired color of the crust. Once your first loaf is done, repeat the steps above to bake the second loaf. Alternatively, bake both loaves at the same time if the size of your baking stone permits.