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–+ servings

Easy Homemade Sourdough

5 from 1 review
The most complicated part about sourdough is timing and technique, after that it's just flour, salt, water and yeast. Here's my easy, fool-proof sourdough recipe that covers everything you need to make a loaf at home!
Servings: 1 loaf

Equipment

Ingredients

  • 468 grams of water at 90 degrees Farhenheit, Baker's % = 78%
  • 120 grams of activated starter***, Baker's % = 20%
  • 420 grams of bread flour , Baker's % = 100%
  • 180 grams whole wheat flour
  • 12 grams Diamond Crystal kosher salt, Baker's % = 2%
  • Rice flour, for shaping the dough

Instructions 

  1. Mix - In a large bowl, mix together 120 grams of starter and 468 grams of water with your hand until the starter is fully dissolved and the water is foamy. Add 420 grams of bread flour and 180 grams of whole wheat flour and mix until combined into a shaggy dough. Cover with a damp cloth and let sit for 20-30 minutes.
  2. Mix in the salt - Evenly sprinkle the salt over the dough and use a wet hand to pull one edge of the dough up until it feels taut, then fold it over the top of the dough, encasing the salt. Rotate the bowl 90 degrees and repeat again with another edge of the dough. Keep rotating and repeating until the salt is fully covered. Continue to wet your hand as needed. Once the salt is covered with the dough, use the Ken Forkish fold-and-pinch method to further incorporate it into the dough. Rotate the dough 180 degrees and pinch again. Repeat the folding and pinching process, until you feel the salt is well incorporated. Once everything is combined, use your hand in a scoop shape, scoop underneath the dough and lift it out of the bowl, gently place it back in the bowl, letting the edges fold under each other, rotating the bowl 80 degrees each time. Do this a few times until the dough looks like a smooth mound. Cover with a damp cloth and let the dough rest for another 20-30 minutes.
  3. Begin the slap & folds - Pour the dough onto a lightly wet surface, use damp hands to lift, slap and fold the dough. Rotate and repeat until you see the dough begin to tighten into a coil. Cover with a damp cloth, wait 30 minutes and repeat the process. Cover and wait another 30 minutes and repeat the process again.
  4. Begin bulk fermentation - Right after finishing the third set of slap-and-folds, place the dough in a clear or glass bowl. Cover and let rise at room temperature for 4-5 hours, or until almost doubled in size. You can also let it bulk ferment in the fridge for 24-48 hours.
  5. Shape the dough - Pre-shape the dough on a lightly floured surface, I like to use rice flour for this. (See the blog post for shaping guidance). Let the dough rest for 15-20 minutes. Flour a proofing basket with rice flour, and pat rice flour on your hands to do the final shape. Roll the dough into a batard. Seal the seam by pulling it gently against your work surface. Transfer it to the proofing basket seam-side-up. Cover and let proof in the fridge for minimum 12 hours, up to 36 hours.
  6. Bake - Put a 7-quart Dutch oven in your oven and begin preheating it to 500°F. When the Dutch oven has preheated for about 45 minutes, flip the loaf onto a piece of parchment paper, seam-side-down. Score the top, quickly transfer into the Dutch oven, cover with the lid and bake.
  7. Bake covered at 500°F for 25-27 minutes, then uncover the loaf, transfer it to a baking sheet to prevent the bottom from burning, and bake for another 10 minutes at 425°F. When it's deeply golden, it's ready!