The smell of bread baking in the oven is reward enough for the effort that went into making it.

On top of the smell, it tastes so much better. And, you know what’s in it.

Have I convinced you yet?

Within the world of homemade bread, sourdough is the crown prince. It’s also become something of a cult in recent years. Those with a sourdough starter are always talking about it- the things they make, their techniques, their favourite recipes. Those without are morbidly curious about the cult, but they can’t understand the obsession. What is these people’s deal?

I’m here to initiate you into the cult. And to tell you it’s really not that complicated. I promise. Writing out this recipe I was shocked how many steps I ended up with. To me, it’s second nature now. I don’t think of making sourdough as a 10 step process. It’s a dough I quickly mix up at night and bake in the morning.

I promise if you give it a shot, in a month it’ll be second nature to you, too. Don’t let the steps intimidate you.

Sourdough- The Ingredients

50 g active starter
375 g warm, filtered water
500 g flour
8 g salt

Sourdough- The Process

Starter

Before you can mix the dough, you need an active starter. Active starter is starter that was fed around 8 hours ago, and is now bubbly and “active”. It should have doubled in height since you fed it (you can easily track this with a rubber band. Just place it around your jar at the top of the mixture after you feed it, and you can easily track it’s growth).

If you don’t have a sourdough starter, you can make one. Or ask around. I’m sure you have a friend with one who will be more than happy to share. I once traveled from Indiana to Texas by train with a friend’s starter in a ziploc bag, and it survived. You can also purchase dehydrated starters online to jump start the process.

Dough

Once you have an active starter, you’re ready to mix up your dough. This is the easiest part!

Grab a large bowl. Pour in 375 grams of lukewarm, filtered water. (You can use cold water, it will just slow the fermentation, so your dough will need longer to proof.) You want to use filtered water because most city water contains chlorine, which can kill your natural yeast.

Pour in 100 grams of your active starter. Mix well, until the water looks milky. Add 8 grams of salt and mix. Now, add 500 grams of flour and mix until all the flour is wet. You may find it easiest to use your hands or a spatula.

Leave the dough to rest for 1 hour, covered. Then perform two to three sets of stretch and folds every 30 minutes. To perform a stretch and fold, grab the dough and pull it up toward you, then fold it back down on top of itself. Rotate the bowl 90* and do this again. Repeat twice more, so that you have rotated the bowl 360*. Leave the dough to proof overnight, or at least 8 hours, covered.

In the morning, coax the dough out onto a floured surface. Gently stretch it out, then bookfold it and roll it up into a ball. Pull the ball toward you to create surface tension in the loaf. Let it sit on your counter for 10 minutes. Then flip it over, gently stretch it open, and fold and roll it into a ball once again. Pull it toward you to create tension in the loaf (this helps it to keep it’s shape).

Generously flour a tea towel. Place your shaped loaf in the middle and generously flour the top and sides, so that nothing sticks to the towel. Gently place in a banneton basket or a bowl. Place in the fridge for at least one hour, or until you’re ready to bake.

When you’re ready to bake, place your dutch oven in the oven and take your loaf out of the fridge to proof on the counter. Preheat the oven to 500*. You want your dutch oven to preheat with your oven because it builds up steam inside, which is what helps your loaf to rise. When your oven is at temperature, gently dump your loaf onto a sheet of parchment paper. Score it deeply down the center with a sharp knife or bread lame. You can score designs if you’d like, too.

Gently place your loaf into your dutch oven, and reduce the oven temperature to 475*. Set a 20 minute timer. After it has baked for 20 minutes, remove the lid from your dutch oven and reduce the oven temperature to 450*. Bake for 20 minutes more, or until golden brown.

Allow to cool for at least one hour before slicing and enjoying.

Tips & Tricks:

To confirm your starter is active and ready to use, drop a spoonful in a cup of water. If it floats, it’s ready.
Find a time that works with your schedule. I’ve found it works best for me to feed my starter in the morning so that by evening it’s bubbly and active, and I can mix the bread before I go to bed.
If the bottom crust of your bread consistently comes out burnt, try completely removing your loaf from the dutch oven after 20 minutes and bake directly on the oven rack.
Don’t throw your discard away! Save it in a jar in the fridge and use it to make things like this tarta de queso or this french onion galette.

If you make this sourdough bread, leave a review below to let me know what you think!

Ingredients

50 g active starter
375 g warm, filtered water
500 g flour
8 g salt

Instructions

In a large bowl, mix 50 grams of active starter with 375 grams of water until it is well dissolved and the mixture looks milky.
Add 8 grams of salt and stir to combine.
Add 500 grams of flour and stir until a rough, sticky dough forms. You may find it easiest to use your hands.
Cover the dough and let it sit for one hour at room temperature.
After it has set for one hour, perform a series of "stretch and folds." Grab the dough and pull it up toward you, then fold it back down on top of itself. Rotate the bowl 90* and do this again. Repeat twice more, so that you have rotated the bowl 360*. Let the dough rest, covered for 30 minutes, then perform another set of stretch and folds.
Allow to rise, covered, for 8 hours (or overnight).
Coax the dough out onto a floured surface and shape into a ball. Build tension in the loaf by pulling it toward you. Let sit uncovered for 10 minutes, then shape again. Wrap in a flour dusted tea towel and place in a banneton or bowl. Let set in fridge for at least one hour. It can be left in the fridge for up to one day before you bake it.
Before baking, remove the dough from the fridge and allow it to proof on the counter while your oven preheats. Place your dutch oven in the oven and preheat the oven to 500*.
Once your oven is at temperature, gently transfer your dough to a piece of parchment paper. Score with a knife or bread lame. Be sure to make at least one large, deep cut through the center of the dough.
Place your loaf inside the preheated dutch oven, reduce your oven to 475*, and bake for 20 minutes. After 20 minutes, remove the lid from your dutch oven and reduce the temperature to 450*. Bake for 20 minutes more. Remove bread from oven and transfer to a cooling rack.

Classic Sourdough Bread

Sourdough- The Ingredients