My Sourdough Bread Recipe

Sourdough Bread Recipe

Numerous people have inquired about my Sourdough Bread Recipe that I utilize. I've mentioned in other posts that I enjoy creating things, but I also appreciate simplicity. Therefore, I use this same recipe no matter what I'm making—whether it's a regular sourdough loaf, a round loaf, or even focaccia bread. The only variations I make involve how I finish, shape, and what I bake it in. This recipe has consistently worked for me, so I continue to use it. I enjoy the consistency, and the sourdough flavor this bread provides.

Ingredients

150 grams active sourdough starter (see my Sourdough Starter Post)

315 grams warm water

15 grams of Olive Oil

450 grams of bread flour

12 grams of salt

First make sure your starter is active and bubbly.

Mix starter, warm water and olive oil till milky

Add bread flour, and salt

Mix together good - it will be very shaggy looking

I let sit covered on the counter for 1 hour and then do one round of stretch and folds. This consists of wetting your hands and pulling up a side of the dough and folding it over on top of the dough.

I then let set for 30 minutes and repeat. I do this stretch and fold every 30 minutes for 4 times leaving the dough on the counter covered in between each stretch and fold. The dough will form and become smooth (still a bit stickly) but it will change consistency quite a bit.

After all the stretch and folds, I let sit on the counter to rise.

This is where things can change up, sometimes depending on temperature or what else I have going on. I let it sit on the counter overnight and put in the loaf pan and bake in the morning (usually if its cooler outside in the winer months) sometimes I put in the frig overnight then pull it out and put it in the loaf pan and bake anytime the next day (usually in the hotter months).

Depending on what I am making, if it is a loaf-I dump the dough out onto a floured surface and fold it in a rectangular and foll up on the end and place in loaf pan. I personally like the loaves better than the round sourdough. It works better for our household.

Bake covered for 30 minutes in 450-degree oven (I tent a cover with aluminum foil over the loaf) after 30 minutes remover the top and bake 15 minutes more.