A Very Boring Tutorial on Sourdough (No Fun Here)

Sourdough Bread Recipe

Step 1: Feed the Starter [01:26]

Feed your sourdough starter with a 1:1:1 ratio of starter, flour, and water. For a double batch, use 180 g of starter, 180 g of flour, and 180 g of water.

Step 2: Wait for the Starter to Rise [04:20]

Let the starter sit for about 4 hours until it doubles or triples in size. Keep it warm under a light if your house is cold.

Step 3: Make the Dough [06:08]

Combine the fed starter, 725 g of warm water, 1000 g of flour, and 50 g of salt in a bowl. Mix until you have a shaggy dough.

Step 4: Rest the Dough [09:33]

Cover the bowl with a shower cap or towel and let it rest for 1 hour.

Step 5: Stretch and Fold [11:54]

Perform a series of stretch and folds: stretch the dough and fold it over itself. Do this four times, waiting 30 minutes between each set.

Step 6: Wait Longer [19:16]

Let the dough rest for another 4 hours after the stretch and folds.

Step 7: Shape the Loaves [24:12]

Divide the dough into four pieces and shape each loaf. Place them in banetons or bowls lined with a towel.

Step 8: Refrigerate Overnight [24:25]

Cover the shaped loaves and place them in the fridge overnight for about 12 hours.

Step 9: Preheat the Oven [24:41]

Preheat your oven to 450°F and place a Dutch oven inside to heat up.

Step 10: Bake the Bread [27:04]

Transfer each loaf to the Dutch oven, score the top, and bake for 35 minutes. Remove the lid and bake for an additional 5 minutes to brown the top. Let the bread cool for 1 hour before slicing.