Servings: One loaf
Starter:
On the day you want to mix the bread dough, feed the starter with a 1:1:1 ratio – equal weights of starter, water, and flour. For example, if you want to make 1 loaf and need 100g of active starter, combine 40g of starter, 40g of flour and 40g of water. Use 100g for bread and save 20g for the next baking day. Keep the remaining starter in the fridge until the next time you want to bake.
Ingredients and Method:
8am: Take the starter out of the fridge, feed it and keep it in a warm place. (1:1:1 ratio – always weighed).
12pm: Mix the dough
122g active starter*
325g water (mix water & starter first then add salt and flour)
10g sea salt
300g unbleached all-purpose flour
185g whole wheat flour
Place in mixer with a dough hook, or mix with your hands, until the dough is shaggy.
Place in a lightly oiled bowl with a lid.
Let it rest for 1 hour.
Stretch & fold every 30 minutes x 3
Let it bulk ferment on the counter for 4-6 hours, until it springs back when poked.
Place the dough in a rice floured banneton or basket lined with parchment paper or a tea towel, let it rest for 15 minutes.
Cover and cold proof in the fridge overnight.
Next morning:
Take the dough out of the fridge.
Place a baking pan with a lid (a roaster or dutch oven) in the oven and heat to 500°F for 15-30 minutes.
Shape and score the dough on parchment.
Place the the dough on the parchment in the hot pan and put in the oven.
Reduce the temperature to 450°F and bake covered for 30 minutes.
Reduce the temperature to 400°F, remove the lid and bake 5 more minutes or until golden.
Additive options:
Dried cranberries (100g)
Pepitas (50g)
Chopped jalapeños
Grated cheese
Chopped roasted garlic
*Edited December 11, 25
This recipe is for a 71% hydration level.
Dough becomes slightly sticky and harder to knead. Bread will be softer with a tight crust. Great for a beginner sourdough baker. As a beginner work between 65%-70% hydration.
Please try this Simple Sourdough Calculator