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
- 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
- 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!