Easy Homemade Sourdough Bread

Ingredients

• 247 g Water (room temperature)
• 12 g Sea Salt (fine sea salt, fully dissolved)
• 128 g Sourdough Starter (active, fed 12 hours ago, 100% hydration)
• 375 g All-Purpose Flour (plain, unbleached)
• 30 g All-Purpose Flour (for dusting) (extra for bench and basket dusting)
• 1 sheet Parchment Paper (to line baking stone or tray)

Instructions

1. Dissolve Salt

   Add 247 g water to the mixing bowl, sprinkle 12 g sea salt over it and stir until fully dissolved.

   Time: PT5M

2. Incorporate Starter

   Add 128 g active sourdough starter to the salted water and stir until the starter is completely broken up and evenly distributed.

   Time: PT5M

3. Add Flour and Mix

   Add 375 g all‑purpose flour to the bowl and mix with a hand or wooden spoon until a shaggy, rough dough forms.

   Time: PT5M

4. First Rest (Autolyse)

   Cover the bowl with a plastic bag and let the dough rest at room temperature for 1½ hours. This allows the flour to hydrate.

   Time: PT1H30M

5. Bulk Fermentation

   Leave the covered bowl on the countertop for about 5 hours (or until the dough has visibly expanded and shows bubbles). No kneading is required; the gluten develops over time.

   Time: PT5H

6. Shape the Dough

   Lightly flour a clean work surface (use only a thin dusting). Turn the dough out, gently pull the sides toward the centre and fold to form a tight ball without adding extra flour.

   Time: PT10M

7. Proof in Banneton

   Generously dust the proofing basket with flour, place the shaped dough seam‑side up, cover with the plastic bag, and let it proof at room temperature for 2½ hours.

   Time: PT2H30M

8. Preheat Oven and Prepare Steam

   If using a baking stone, place it in the oven and preheat to 250 °C. Place a stainless‑steel bowl about a third full of cold water on the lower rack for steam. If you don’t have a stone, preheat the oven to 250 °C and have a spray bottle ready.

   Time: PT30M

   Temperature: 250°C

9. Transfer and Score

   Place a sheet of parchment on the bench, dust the dough lightly, then flip it onto the parchment. Using a razor blade or lame, make a confident shallow slash across the top.

   Time: PT5M

10. Bake with Steam – Phase 1

    Slide the parchment (with the loaf) onto the preheated stone or oven shelf. Bake at 250 °C for 20 minutes while the steam source is in the oven.

    Time: PT20M

    Temperature: 250°C

11. Bake – Phase 2

    Remove the steam source (bowl or stop spraying) and reduce the oven temperature to 220 °C. Continue baking for another 20 minutes until the crust is deep golden.

    Time: PT20M

    Temperature: 220°C

12. Cool

    Transfer the baked loaf to a cooling rack and let it rest for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

5.5 g

Carbohydrates

42 g

Fat

0.5 g

Fiber

0.4 g