Description
This classic homemade sourdough bread recipe yields a flavorful, crusty loaf with a chewy, tender crumb. Using a natural starter and a series of folds, this long fermentation process develops deep flavor and texture, ideal for sandwiches or simply enjoyed with butter.
Ingredients
Starter
- 75 grams active starter
- 55 grams all-purpose flour
- 20 grams whole wheat flour
- 75 grams warm water
Dough
- 350 grams all-purpose flour
- 50 grams whole wheat flour
- 75 grams fed starter
- 14 grams sea salt
- 275 grams warm water + extra for dipping hands
Additional
- Cornmeal for dusting
Instructions
- Feed Starter: Feed your starter and place it in a warm spot for about 4 hours until it doubles in size and begins to fall, indicating readiness for baking.
- Autolyse: Mix the all-purpose and whole wheat flours with filtered water. Cover with a damp towel and place in the oven (turned off) alongside your starter for 30 minutes. This hydrates the flour and initiates gluten development.
- Add Starter: Incorporate the fed starter into the autolysed dough by mixing thoroughly for approximately 90 seconds. Cover with a damp towel and rest in the oven for 30 minutes.
- Add Salt: Sprinkle sea salt over the dough, wet your hands with bottled water, and mix until the salt is fully integrated, about 90 seconds. Cover and place back in the oven for 60 minutes.
- Perform Folds: Fold the dough gently but firmly for 90 to 120 seconds to strengthen gluten structure. Cover and allow to rest in the oven for 60 minutes. Repeat this folding and resting process three more times.
- Final Rest: After the last fold, cover the dough and give it a shorter 30-minute rest in the oven to relax the gluten.
- Pre-shape: Turn the dough onto a countertop, lightly flour the top, and use your hands and a bench knife to shape it tight and taut.
- Shape: Stretch the dough into a rectangle, fold right side over two-thirds of the dough, then fold left side over the right. Roll up from the bottom tightly to form a loaf.
- Proof: Place shaped dough seam-side up into a floured banneton basket. Pinch the seams to encourage air pockets and better rise.
- Cold Fermentation: Cover the banneton with plastic or a towel and refrigerate for 12 to 16 hours, or up to 24 hours, to develop flavor.
- Preheat Oven and Pan: The next morning, preheat your oven to 500°F (260°C) with a covered heavy pan inside for 30 minutes to ensure it is scorching hot.
- Prepare Pan and Dough: Sprinkle cornmeal evenly in the hot pan and lightly dust the dough's surface with cornmeal to prevent sticking.
- Transfer and Score: Carefully invert the dough from the banneton into the hot pan. Score the top of the dough with a razor blade or sharp knife to control rising during baking.
- Bake Covered: Place the lid on the pan and bake for 20 minutes, trapping steam for a crisp crust.
- Bake Uncovered: Remove the lid and continue baking for another 15 minutes to brown the crust.
- Cool: Remove the bread from the pan and cool on a wire rack to room temperature before slicing.
Notes
- Using filtered or bottled water helps avoid chlorine, which can inhibit starter activity.
- Maintaining the starter at room temperature and feeding regularly ensures good fermentation.
- Performing multiple folds strengthens gluten without over-kneading.
- Cold fermentation in the fridge enhances flavor and makes dough easier to handle.
- Preheating your pan ensures a good oven spring and crispy crust.
- Scoring the dough is essential for controlled expansion during baking.
- Cooling bread completely before slicing prevents gummy texture.
