Sourdough Bread for Beginners

Ingredients

• 500 g Unbleached All‑Purpose Flour (organic if possible, sifted)
• 200 g Whole Wheat Flour (freshly ground if you have a mill; otherwise store‑bought whole wheat flour works)
• 250 g Bread Flour (high‑protein flour for structure; can replace with extra all‑purpose flour)
• 650 g Water (room‑temperature or slightly warm (about 78°F / 25‑27°C))
• 200 g Mature Sourdough Starter (active, fed the morning of baking)
• 20 g Fine Sea Salt (fine texture for even distribution)
• 1 sheet Parchment Paper (for easier transfer to the Dutch oven)

Instructions

1. Weigh the Flours

   Place a clean bowl on the scale, tare to zero, then add 500 g unbleached all‑purpose flour, 200 g whole wheat flour, and 250 g bread flour.

   Time: PT5M

2. Add Water and Autolyse

   Weigh 650 g room‑temperature water and pour it over the flour mixture. Stir with a wooden spoon or your hands until just combined. Cover the bowl.

   Time: PT5M

3. Rest (Autolyse)

   Let the dough rest for 30 minutes. This allows the flour to fully hydrate.

   Time: PT30M

4. Incorporate Starter and Salt

   Add 200 g mature sourdough starter on top of the dough, then sprinkle 20 g fine sea salt. Dimple the starter and salt into the dough with wet hands until fully incorporated.

   Time: PT5M

5. First Rest Before Stretch‑and‑Fold

   Cover the bowl and let the dough rest for 30 minutes in a warm place.

   Time: PT30M

6. Stretch‑and‑Fold Series

   Perform six stretch‑and‑folds: the first three spaced about 15 minutes apart, the next three spaced about 30 minutes apart. To stretch‑and‑fold, pull one side of the dough up, let it fall, rotate the bowl and repeat until you have folded each side of the dough ball.

   Time: PT12M

7. Bulk Fermentation

   Let the dough continue to ferment, covered, until it has roughly doubled in size. This usually takes about 1½ hours at 78‑80 °F, but can be 3‑8 hours depending on room temperature and starter strength.

   Time: PT90M

8. Pre‑Shape and Rest

   Turn the dough onto a lightly floured surface, gently divide it into two equal pieces. Lightly shape each piece into a rough ball, cover, and let rest for 30 minutes.

   Time: PT30M

9. Final Shape and Cold Proof

   Shape each piece into a tight round ball, seam side up, and place into a floured linen banneton (or a bowl lined with a well‑floured tea towel). Cover with a plastic bag and refrigerate overnight (12‑14 hours).

   Time: PT14H

10. Preheat Dutch Oven

    Place the cast‑iron Dutch oven (with lid) in the oven and preheat to 500 °F for at least 30 minutes.

    Time: PT30M

    Temperature: 500°F

11. Score and Bake Covered

    Carefully turn the cold dough out onto a piece of parchment, dust lightly with flour, and score with a razor blade or sharp knife. Transfer the parchment with the loaf into the hot Dutch oven, cover, and bake for 20 minutes.

    Time: PT20M

    Temperature: 500°F

12. Finish Baking Uncovered

    Remove the lid, lower the oven temperature to 475 °F, and bake for an additional 25 minutes until the crust is deep golden‑brown.

    Time: PT25M

    Temperature: 475°F

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

1 g

Fiber

3 g