I have tried SO many sourdough bread recipes, and this is by far my favorite. It’s the quickest, easiest, most fool-proof, and most straightforward recipe to follow. It can be made in a single day or overnight, depending on when you start. Every time I have made this recipe, it has turned out so good! Here’s how to make it.

*This recipe is credited to Ballerina Farm*

Sourdough Bread Recipe

Ingredients:

• 250 g active starter
• 735 g water + 50 g of water when you add the salt
• 1000 g all-purpose flour (always use unbleached)
• 24 g sea salt

Instructions:

• Add your active starter to a bowl.
• Add 735 grams of water.
• Mix starter with the water till it is “milky.”
• Add the flour. Mix those ingredients together for 2-3 minutes until just combined with whisk then hands.
• Cover the bowl and let it sit for 90 – 120 minutes.
• Add the salt and the remaining 50 grams of water using your hands to mix.
• Knead the dough for 5 – 10 minutes, until water and salt are fully incorporated.
• Cover the dough and let rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation overnight. I prefer this method.
• Shape Loaves: Dump the dough onto a clean counter, divide in half, and stretch to a rectangle. Fold over the sides first, then roll it up into a cylinder. The dough will be a little sticky, you can add flour if that helps! Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy.
• Repeat the last step with the second loaf.
• Leave the loaves on the counter uncovered for 20 minutes.
• Using a bench scraper, lift and flip over. Gently repeat the shaping process one more time, the dough should be less sticky this time.
• Repeat shaping steps with Loaf #2.
• Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic.
• Place both baskets in the fridge for 2 hours to rest and rise.
• Pre-heat the oven and cast iron pot (with lid) to 450º for at least 15 minutes or loaves are ready.
• Take your first loaf from fridge and flip the dough out of the proofing basket onto a sheet of parchment paper Lightly flour the top of the loaf
• Score your bread with the bread lame creating a shallow design.
• Create the main score to allow expansion while baking. A C or O shape works well.
• Add a small amount of water to the pot. Use the parchment paper to lift the dough, into the preheated cast iron pot. Then immediately into the oven.
• Cover and bake for 30 minutes at 450℉ with the lid on – Remove the lid and put back in the oven for another 5-10 minutes or until a deep golden brown.
• Remove from the oven and out of the pot to cool before slicing into it.
• Repeat steps 19 -24 with the second loaf. Enjoy!

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