Sourdough vs. “Normal” Bread. What’s the Difference?

Ingredients

• 500 g Bread Flour (high‑protein, unbleached)
• 100 g Whole Wheat Flour (adds flavor and nutrition)
• 375 g Water (room temperature (about 25°C))
• 10 g Salt (fine sea salt)
• 100 g Active Sourdough Starter (100% hydration) (fed and bubbly, same weight of flour and water)

Instructions

1. Prepare the Starter (if not already active)

   Mix 50 g bread flour with 50 g water in a small jar, stir until smooth, cover loosely, and let sit at room temperature for 12 hours or until bubbly and doubled in size.

   Time: PT12H

2. Autolyse the Flours

   In a large mixing bowl combine the 500 g bread flour, 100 g whole wheat flour, and 350 g of the water (reserve 25 g for later). Stir until no dry spots remain, cover, and let rest for 30 minutes.

   Time: PT30M

3. Incorporate Starter and Salt

   Add the 100 g active starter and the 10 g salt to the autolysed dough. Mix by hand or with a dough hook for about 2 minutes, then knead in the bowl for 10‑15 minutes until the dough becomes smooth and elastic.

   Time: PT15M

4. Bulk Fermentation with Stretch‑and‑Fold

   Cover the bowl and let the dough rise at room temperature (about 24‑26°C) for 4 hours. Every 30 minutes during the first 2 hours, perform a stretch‑and‑fold: pull a portion of the dough up and fold it over itself, rotating the bowl each time (3‑4 folds total).

   Time: PT4H

   Temperature: 24-26°C

5. Shape the Loaf

   Turn the dough onto a lightly floured surface, pre‑shape into a round, let rest 15 minutes, then tighten into a boule by pulling the surface tension toward the bottom. Place seam‑side up in a well‑floured proofing basket or bowl.

   Time: PT15M

6. Final Proof

   Cover the basket with a plastic bag or damp towel and let the dough proof at room temperature for 2 hours, or retard in the refrigerator for up to 12 hours for more flavor.

   Time: PT2H

   Temperature: 24°C (room) or 4°C (refrigerated)

7. Preheat Oven and Dutch Oven

   Place the Dutch oven (with lid) on the middle rack of the oven and preheat to 475°F (245°C) for at least 30 minutes.

   Time: PT30M

   Temperature: 475°F

8. Score and Bake

   Carefully invert the proofed dough onto a piece of parchment, score the top with a lame or sharp knife (about 1/4‑inch deep), and place it into the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake another 25 minutes until the crust is deep golden‑brown.

   Time: PT45M

   Temperature: 475°F

9. Cool Before Slicing

   Transfer the loaf to a wire rack and let it cool completely (at least 1 hour) before slicing to finish the crumb set.

   Time: PT1H

Nutrition Facts

Calories

2000

Protein

60 g

Carbohydrates

380 g

Fat

6 g

Fiber

20 g