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SOURDOUGH RECIPE
SOURDOUGH STARTER (from Scratch – 7 day process)
Day 1: In a jar, mix 50g bread flour and 50ml water, cover loosely and leave at room temperature (21-24°C / 70-75°F) for 24 hours.
Day 2: Check for bubbles (it may or may not show signs yet—both are normal).Discard half of the mixture (save for future use) Add 50g fresh flour and 50ml water, stir well, and cover.Let it sit for another 24 hours.
Day 3-6: Feed Daily
* The mixture should start to develop a sour smell and bubbles.
* Each day, discard half of the starter and feed with 50g flour + 50ml water.
* Mix, cover, and let it rest for 24 hours at room temperature.
Day 7: Ready to Use
* Your starter should have doubled in size, be bubbly, and smell slightly tangy.
* To test if it’s active, drop a small spoonful of the starter into water—if it floats, it’s ready!
SOURDOUGH LOAF
* 160g active sourdough starter
* 500g white bread flour
* 330ml water (room temperature)
* 11g salt
1. Mix the Dough (Night Before or Morning)
* In a large bowl, mix 160g starter with 330ml water, stirring to dissolve.
* Add the bread flour & salt and mix until a sticky dough forms.
* Cover and let rest for 30-45 minutes (this is the autolyse).
2. Stretch & Fold
* Perform stretch and folds every 30 minutes over the next 2-3 hours (gently stretch one side of the dough and fold it over, repeating on all four sides).
3. Bulk Fermentation (4-8 Hours)
* Cover the dough and let it rise at room temperature (21-24°C / 70-75°F) until it has roughly doubled in size.
4. Shape the Dough
* Lightly flour a surface and shape the dough into a round or oval loaf.
* Place it in a floured proofing basket or a bowl lined with a towel.
* Cover & let it rise for 1-2 hours at room temp (or overnight in the fridge for flavor).
5. Bake the Sourdough
* Preheat your oven to 230°C (450°F). Place a Dutch oven inside to heat.
* Once hot, place the dough onto parchment paper, score the top, and carefully transfer it into the Dutch oven. (you can use a baking tray but for best results, use a dutch oven)
* Cover and bake for 27 minutes, then remove the lid and bake for another 27-30 minutes until golden brown.
Let cool on a wire rack for 1 hour before slicing.
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