Sourdough Bread

5 from 5 votes

This amazing Sourdough Bread with its chewy golden-brown crust and soft interior has a distinctive mild tang. Although it takes a while to make, it involves minimal effort, and no kneading.

Prep Time15

Cook Time30

Idle Time1

Total Time45

Course: Bread

Cuisine: American

Servings: servings

Calories: 151kcal

Ingredients

60 grams sourdough starter (See Note 1)
160 grams filtered water(See Note 2)
4.8 grams Kosher salt
237 grams bread flour

Instructions

Remove 60 grams of sourdough starter from refrigerator. Feed with 30 grams of filtered water and 30 grams of bread flour. Leave for 3 hours to come to room temperature.
Measure 60 grams of fed sourdough starter and either discard the rest or add it to the starter in the refrigerator. Add the filtered water, Kosher salt, and bread flour to the starter in a bowl. Stir to combine with dough whisk or wooden spoon. Dough will be shaggy.
Cover and let rest for 3 hours. With wet hands, fold dough over on itself several times. Cover with foil and allow dough to ferment for 3 additional hours.
Generously dust 7-inch banneton with rice flour (See Note 3).
Transfer dough to a lightly floured work surface. Shape into a ball with a smooth, unbroken surface. Transfer smooth-side down to the banneton. Pinch together the top edges of the dough together. Cover banneton and refrigerate overnight.
The next day, remove the banneton from the refrigerator. Let rise until the dough springs back slowly and retains a slight indentation when poked gently with a wet finger, 4 to 5 hours.
Preheat oven to 400° F.
Place parchment lined baking sheet on top of banneton. Gently flip. Carefully remove banneton. Make two slits in the center, like a cross. Mist entire surface lightly with water.
Bake in preheated oven until golden brown, 25 to 30 minutes. If desired, brush with egg wash after 15 minutes; return to oven for remaining time.
Let cool completely on a wire rack.
Yield: 1 7-inch round sourdough loaf.

Notes

Note 1: This is based on sourdough starter made with equal parts, by weight of bread flour and filtered water - see Sourdough Starter.
Note 2: Always use filtered water. Tap water contains chlorine which can kill the yeast.
Note 3: For an 8.5-inch banneton, use 80 grams of fed starter, 213 grams of filtered water, 6.4 grams of Kosher salt, and 316 grams of bread flour. For a 10-inch banneton, use 100 grams of fed starter, 267 grams of filtered water, 8 grams of Kosher salt, and 395 grams of bread flour.

Nutrition