Classic Sourdough Bread Recipe

Directions

1. In a large bowl, mix together sourdough stater and water until well combined.

2. In a separate large bowl, combine flour and salt.

3. Combine the flour and salt mixture into the sourdough and water mixture to form a rough dough, place ingredients in stand mixer bowl or turn out onto clean, dry surface.

4. Using a stand mixer with a dough hook, stir together the rough dough on medium speed for approximately 10-15 minuets. Check the dough for the windowpane effect every 5-6 minuets, scraping down any excess dough. Once the window pane effect is achieved, turn the dough out onto a clean, dry, very lightly floured surface. Bring dough into ball.

   If you are not using a stand mixer: Turn the dough out onto a clean surface and knead for approximately 15-20 minutes or until the windowpane effect has been achieved. The dough should be smooth, soft and elastic. 

   * The windowpane effect is achieved when you can hold up the dough by the edge and while letting it hang, the dough does not tear and you can see a thin dough membrane holding together. The dough must be thin enough for light to pass through, like a foggy dough windowpane. If it is obtained without any tear, then your dough is properly kneaded.

5. When kneading, do not worry if the dough is slightly wet or sticky. Do not add any extra flour.  Do not add any extra flour. 

6. Place the dough in a lightly oiled glass bowl, cover with a tea towel and allow the dough to prove for 1 hour at room temperature (this is bulk fermentation).

   *Alternatively, you can line any bowl with a tea towel, flour line the tea towel and cover the dough. You can also cover with cling film, paper towels and/or beeswax wrap. 

7. After 1 hour turn the dough onto a clean work surface and knock the dough back by folding it over itself 2-3 times. Knocking back the dough simply involves knocking some of the air from the dough which helps to equalize the temperature within the dough. It’s important to not knock back all of the air.

8. Form the dough into a tight round ball. There are essentially two steps to this. First, form the ball by stretching out a section in an upward forward motion and bringing that piece over itself. Do this 3-4 times and a natural ball will form. Second, once the ball is formed, drag the dough across the counter pulling it towards you. You should see some tension forming what will become the outer crust. Rotate the ball and repeat until you have drug all sides of the dough. Be careful not to create too much tension that the crust starts to break open. It should take about 2-4 rotations. 

Prove & Bake

1. Prepare a proving basket by lightly dusting with flour. (If you do not have a proofing basket, a round glass bowl works well.) I recommend using rice flour as rice flour does not absorb a lot of moisture from the dough and will make for a more seamless release. Place the dough, seamed side facing up, into the proving basket. Loosely cover the proving basket with a clean tea towel and place in the refrigerator to prove for at least 12 hours up to 48 hours. You can cold proof for less than 24 hours, but your crumb will most likely be dense and not as airy. Sourdough fairs very well cold proofing overnight and I recommend cold proving in the 20-36 hour range.

   *Using a fridge reduces the temperature of the dough allowing it to prove slower and longer. Proving slower allows for a better development of flavor in the dough and also increases its digestibility. As dough ferments or proves the gluten in the dough breaks down. The longer a dough is allowed to prove the more flavor it will contain and the easier it is for your body to digest. Did you know because sourdough bread is fermented, it is very good for your gut?

2. Pre-cut your parchment paper to fit your dutch-oven. You’ll want to have enough parchment paper so that your bread does not directly touch the dutch oven sides. I recommend cutting enough paper so you have handles to cradle your dough into your dutch oven. You can always trim off paper once your dough is placed in the dutch oven. 

3. Preheat your oven to 450°F and place your dutch-oven in the oven to preheat. Do not take your dutch-oven out of the oven until you are ready to place your dough in the oven.

4. Have your parchment paper, flour, bread lame/scoring knife and cup of 3-4 ice cubes ready before you remove your dough from the refrigerator.

5. Carefully flip your proving basket over to turn your dough out onto the center of your parchment paper. Dust with flour to create a very thin blanket of flour across the entire dough surface. This will help the design you score on your dough stand out better.

6. Using the bread lame, or a sharp knife cut the surface of the dough. Remember to be very deliberate with your scoring. Be sure to cut deep, about ½ - 1 inch to help control where the bread will rise.

7. Remove the dutch-oven from the oven. 

8. Dump the cup of 3-4 ice cubes in the bottom of the dutch-oven

9. Cradle your dough into the dutch-oven, setting the parchment paper on top of the ice cubes. The ice cubes will create steam in the oven while baking, providing great oven spring.

10. Put the lid on the dutch-oven and place it into the oven 

11. Bake covered for 25-30 minutes. Remove lid and bake uncovered for 25-30 minutes until a nice golden brown crust has formed and the loaf sounds hollow when tapped.

12. Remove loaf from dutch-oven and place on cooling rack. Allow loaf to fully cool before cutting into it.