Simple sourdough loaf
How to make a simple sourdough loaf - a complete guide on every stage of baking a sourdough loaf!
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Servings: 1 loaf
Ingredients
- 125 g sourdough starter (active and fed)
- 300 ml warm water
- 500 g strong white bread flour
- 12 g salt
Instructions
- Please see blog post/video links for much more detail.
- Add the active and fed starter to a bowl, and whisk together until it's a milky mixture
- Add the flour, and salt, and mix together until it's combined. I do this with a dough whisk, but you can use a spatula or your hands
- Cover the bowl and rest for an hour
- Perform 4 sets of folds, every 30 minutes. I do two sets of stretch and folds, and two sets of coil folds (see blog post for details)
- Cover the bowl well, and leave to bulk ferment. This can vary in time from 4-17+ hours, depending on room temperature and dough temperature (see blog post)
- Once it has risen, tip the dough out onto your work surface and perform a pre-shape, where you want it to be in a taught ball of dough.
- Cover the dough and rest for 30 minutes
- Shape again, and add into a floured banneton. Cover, and rest in the fridge for 12-48 hours, until you are ready to bake
- Preheat the oven to 230ºc (fan assisted) and add a baking dish to the oven to preheat as well (45 minutes)
- Tip the dough onto a silicone matt or baking parchment and perform an expansion score
- Add to the this to the preheated baking dish, with a few cubes of ice, and bake for 30 minutes, covered.
- Remove the lid, and bake for a further 10-20 minutes
- Remove from the oven and pot and rest for minimum of an hour before slicing
Notes
- This is just a simple recipe guide for this simple sourdough loaf. Full detail in blog post!