Sourdough isn’t as hard as you think. Try this recipe and you’ll be an expert in no time!
Classic Sourdough
- 150 grams active starter
- 300 grams warm water
- 10 grams salt (I like @redmondrealsalt )
- 460 grams flour (I like half all purpose and half bread flour)
Mix all ingredients together and then knead in bowl for about 5 minutes using the dough hook. Pour into a large bowl, cover loosely. After 10 minutes stretch knead with wet fingers. Repeat 3 times. Cover and let sit until double in size (6-8 hours). Gently pour into floured surface and form into a ball. Place into well floured banneton and cover (ugly side up!). Let rise 2-3 hours.
Preheat oven to 500 degrees with Dutch oven in it.
Flip dough onto parchment, dust with additional flour and then score. (Bread lame is from @breadbosses )
Remove hot Dutch oven from oven and lift up parchment and place dough inside. Replace lid. Put dutch oven into oven, reduce temperature to 425 and bake for 25 minutes. Remove the lid and bake for 20 minutes. Then lift bread and parchment out of Dutch oven and place directly on oven rack. Bake for an additional 5-10 minutes until nicely browned all over. Remove bread from oven and place in cooling rack to cool.
Let cool before slicing.
Note-I place a sheet pan on the rack below my Dutch oven. This helps keep the bottom of the bread from getting too brown.
