Sourdough Bread Recipe

 

The only sourdough bread recipe you will ever need! I have followed several recipes at this point but this one is truly so easy and makes the BEST bread!

It’s relatively quick, fool-proof and super straightforward! You can make the bread in a single day or overnight depending on when you decide to start. Here’s how to make it:

 

This recipe is credited to Ballerina Farm

 

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:

 

1. Add your active starter to a bowl.
2. Add 735 grams of water.
3. Mix starter with the water till it is “milky.”
4. Add the flour.
5. Mix those ingredients together for 2-3 minutes until just combined with whisk then hands.
6. Cover the bowl and let it sit for 90 – 120 minutes.
7. Add the salt and remaining 50 grams of water using hands to mix.
8. Knead the dough for 5 – 10 minutes, until water and salt are fully incorporated.
9. 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.
10. Shape Loaves: a) dump the dough onto a clean counter b) divide in half c) stretch to a rectangle d) fold over the sides first, then e) roll it up into a cylinder. The dough will be a little sticky, you can add flour if that helps! 10f) 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.
11. Repeat step 10 with the second loaf.
12. Leave the loaves on the counter uncovered for 20 minutes.
13. Using a bench scraper, lift and flip over. Gently repeat the shaping process (Step 10) one more time, the dough should be less sticky this time.
14. Repeat shaping steps with Loaf #2.
15. Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic. (I love to use shower caps.)
16. Place both baskets in the fridge for 2 hours to rest and rise.
17. Pre-heat the oven and cast iron pot (with lid) to 450º for at least 15 minutes or loaves are ready
18. Take your first loaf from fridge and flip the dough out of the proofing basket onto a sheet of parchment paper
19. Lightly flour the top of the loaf
20. Score your bread with the Ballerina Farm bread lame creating a shallow design.
21. Create the main score to allow expansion while baking. A C or O shape works well.
22. 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.
23. Cover and bake for 30 minutes at 450℉ / 232℃ with the lid on – Remove the lid and put back in the oven for another 5-10 minutes or until a deep golden brown.
24. Remove from the oven and out of the pot to cool before slicing into it.
25. Repeat steps 19 -24 with the second loaf. Enjoy!

 

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