This is my (almost) quick and easy Sourdough Bread recipe based on self grown Sourdough Starter (also found in the app).
This is one of the first things I learned during the pandemic and to be honest it changed my perception on how a real bread tastes. Not only it is healthy (I use 2/3 whole-wheat flour) but is also delicious and fun to make.
Preparation time 1 day
Cooking time 45 min
This recipe keeps for 7 days
Ingredients (24 servings)
Dough
- 750 g Water
- 750 g Whole wheat flour
- 250 g White wheat flour, all-purpose
- 20 g Salt
Levain
- 50 g Sourdough Bread Starter
- 80 g Water
- 80 g Whole wheat flour
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Instructions
-
Day 1 (making the levain)
Add the mature Sourdough Starter to a clean jar along with the rest of the levain ingredients. Stir to combine until the flour is fully saturated. Leave at room temperature for about 12 hours. I usually make this in the afternoon so I have it ready the next morning. -
Day 2 (next morning)
Using a large bowl, add the room temperature water and the entire levain (about 200g (7oz) per base recipe) and mix them thoroughly.
Add flour and salt and stir with a dough whisk (or by hand) until all the flour is completely saturated. Cover with a kitchen towel and set the dough aside for one hour. -
Bulk rise phase
After sitting for one hour, we need to perform five sets of folds, spaced out at 25 minutes intervals.
Simply grab a small piece of the dought from underneath, stretch it as far as it goes without tearing and fold it over itself. Then, repeat this 8-10 more times on all sides of the dough.
Cover again and let it rest. Repeat this steps for the remaining 4 times. -
Dividing and initial shaping
Remove the dough onto a lightly floured surface. Using a bench scraper divide the dough into equal size pieces (2 for the base recipe).
Lightly flour the bench scraper and form each loaf into a ball by scooping it from the side as you rotate it a quarter turn. Then scrape it back toward yourself.
Repeat the process a few more times until you feel some tension has developed and the loaf maintains its round shape.
Repeat for the rest of the loaves. -
Final shaping
Sprinkle a small amount of flour on each loaf and flip them so the unfloured side is facing up.
To shape a boule (a round loaf):\ - Spread the dough into a wide rectangle, then fold third of the dough closest to you over the middle. \
- Fold the left and right thirds over each other in the same way.\
- Grab the two corners of the dough furthest away from you and pull them all the way over the loaf.\
- Drag the loaf along the work surface with your bench scraper to develop additional tension. \
- Lightly dust a round banneton with flour (or semolina) and transfer your loaf, seam-side up.
Place your loaves into your refrigerator for 4-12 hours. I prefer to cook the bread in the second day. -
Day 3 - Baking Day
Place a dutch oven into your oven and set it to 260C (500F). Wait around 30 minutes so both the oven and dutch oven are hot.
Dust your first loaf with some extra flour (or semolina) to prevent it from sticking.
Remove the dutch oven from the oven, place the loaf in, then score it about 2.5 cm (1 inch) deep using a razor blade or a very sharp knife.
After the loaf is scored, place the lid on the dutch oven, and transfer it quickly back to the oven.
Cook for about 20 minutes with the lid on at 260C (500F). After 20 min, remove the lid and reduce the oven to 230C (450F).
Continue baking until the loaf is dark brown color.
Repeat the same steps for the rest if the loaves.
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Nutrition
One serving contains 166 calories, 6 grams of protein, 1 grams of fat, and 33 grams of carbohydrates.
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