Sourdough Bread [No Scale Needed]
laurenjones512
A simple recipe to make great sourdough bread
Prep Time 1 d
Cook Time 50 mins
Course bread
Cuisine American
1 Dutch Oven
1 Banneton basket
2 Tea towels
1 Large Glass Bowl
- 5 Cups All Purpose Flour
- 2 Cups Water
- 2 Cups Sourdough Starter
- 1-2 TBSP Salt
Add your Flour and Water into a bowl. Let sit for 30 minutes. No need to stir. Once the Autolyse process has completed add the 2 cups of starter on top of the flour and water mixture and then cover the starter in salt.
Dimple in starter with your hands, water, flour and salt all together until combined. Let sit for 30 mintues (roughly).
Stretch and Fold
Stretch and Fold Time! Perform 3 stretch and folds every 15 minutes. After each stretch and fold cover with a tea towel or plastic wrap and put in a warm place.I like to put mine next to the stove or the oven! Perform 3 stretch and folds every 30 minutes.
Cover with a damp tea towel or plastic wrap and let the dough do its bulk ferment for 8-12 hours. The dough should have doubled in size. Split the dough into 2 balls, so cut down the center once the bulk ferment has happened. Try to not break the beautiful bubbles in the dough! Round it out into a loaf and let it sit for 20 minutes or so.
This particular recipe can make 2 loaves of bread, or 1 large loaf! Transfer your dough into a flour banneton basket and place in the fridge overnight! The proofing time is 12-15 hours.
Baking The Sourdough Bread
Keyword crusty sourdough bread, sourdough bread