The easy sourdough recipe I use for my micro bakery orders!

Ingredients

• 90 g Active Sourdough Starter (fed the night before with equal parts flour and water)
• 285 g Water (lukewarm, about 75°F (24°C))
• 400 g Bread Flour (King Arthur or any high‑protein bread flour)
• 10 g Salt (fine sea salt)

Instructions

1. Feed the starter

   Combine 45 g of flour and 45 g of water with 5 g of your existing starter, mix until smooth, and let sit overnight at room temperature.

   Time: PT10M

2. Mix starter with water

   In a large mixing bowl, whisk 90 g of the active starter into 285 g of lukewarm water until the mixture looks milky.

   Time: PT5M

3. Autolyse

   Add 400 g of bread flour to the water‑starter mixture and stir until a shaggy dough forms. Let rest for 30 minutes.

   Time: PT30M

4. Incorporate salt

   Sprinkle 10 g of salt over the dough, make a small well, and use wet hands to fold the salt in. Perform a few gentle slap‑and‑fold motions.

   Time: PT5M

5. First bulk rest

   Cover the bowl and let the dough rest for 45 minutes.

   Time: PT45M

6. First stretch and fold

   With wet hands, lift each corner of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat four times.

   Time: PT5M

7. Rest between folds

   Cover and let the dough rest for another 45 minutes.

   Time: PT45M

8. Second stretch and fold

   Repeat the stretch‑and‑fold technique as in step 6.

   Time: PT5M

9. Rest after second fold

   Cover and rest for 45 minutes.

   Time: PT45M

10. Coil fold

    Lift the dough, let it hang, set it down, turn it 90°, and repeat on the other side. This adds extra strength.

    Time: PT5M

11. Final rest before bulk fermentation

    Cover and let the dough rest for a final 45 minutes.

    Time: PT45M

12. Bulk fermentation

    Let the dough ferment at room temperature for about 8 hours, or until it has roughly doubled in size and shows bubbles on the surface.

    Time: PT8H

13. Shape and bench‑rest

    Turn the dough onto a lightly floured surface, stretch it into a large square, fold the sides over, then roll it up like a burrito. Place seam‑side down in a well‑floured banneton, seam‑stitch if needed.

    Time: PT10M

14. Cold proof overnight

    Cover the banneton and refrigerate the dough for at least 12 hours (overnight) to develop flavor and improve oven spring.

    Time: PT12H

    Temperature: 4°C

15. Preheat oven and Dutch oven

    Place the Dutch oven (with lid) on the middle rack and preheat to 450°F (232°C) for about 30 minutes.

    Time: PT30M

    Temperature: 450°F

16. Score and bake (covered)

    Carefully turn the dough onto a parchment sheet, score the top with a lame or sharp knife, and place it into the hot Dutch oven. Cover and bake for 20 minutes.

    Time: PT20M

    Temperature: 450°F

17. Bake uncovered

    Remove the lid and bake for an additional 20 minutes, keeping the oven at 450°F, until the crust is deep golden‑brown and the loaf sounds hollow when tapped.

    Time: PT20M

    Temperature: 450°F

Nutrition Facts

Calories

1800

Protein

60 g

Carbohydrates

350 g

Fat

5 g

Fiber

15 g