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Simple Sourdough

A basic sourdough recipe that serves as a great starting point for novice bread bakers. Minimal hands-on time, however the whole process takes several hours, so it's best to start early in the morning.
Course Breakfast
Keyword bread, sourdough
Prep Time 30 minutes
Cook Time 50 minutes
Resting time 1 day
Servings 14 slices
Cost $2

Equipment

  • Sourdough starter
  • Clear jar or container with lid
  • Elastic band
  • Large mixing bowl
  • Banneton or a small-medium sized mixing bowl
  • Clingfilm or a clean tea towel
  • Wooden spoon
  • Spatula/squeegee/scraper
  • Sharp knife or razor blade
  • Kitchen scales
  • Dutch oven

Ingredients

Sourdough starter preparation (feeding)

  • 40 g sourdough starter
  • 40 g white bakers flour
  • 40 g water

Sourdough loaf

  • 350 g white bakers flour
  • 280 g water lukewarm
  • 70 g sourdough starter fed and active
  • 1/2 tbsp salt cooking or table

For dusting

  • 1/2 cup non-gluten flour tapioca, corn starch, polenta etc
  • white flour extra for shaping

Instructions

Starter preparation (feeding)

  • In a clear container or jar, feed 40g of sourdough starter with 40g water and 40g flour. Mix well with a fork until it forms a thick paste.
  • Seal the jar and leave in a warm place (around 23-26C) until it has at least doubled in size.

Making the dough

  • In a large mixing bowl, combine flour and water together to make the dough. Ensure there is no dry flour remaining.
  • Cover the dough and leave it to rest in a warm place until the starter is ready. Around 23C is ideal.
  • Once the starter has doubled in size, add 70g to the dough. Using a wet hand, smooth the starter over the top of the dough and then gently knead/massage for 2 minutes to combine.
  • Cover the dough and rest for 30 minutes.
  • Sprinkle salt evenly over the dough and gently dimple it into the dough your fingertips. Gently knead/massage the dough for 2 minutes to completely incorporate the salt.
  • Cover the dough and rest for 30 minutes.
  • Coil fold the dough on both sides.
    Wet your hands to stop the dough sticking, then run your hands around the edge of the bowl, loosening the dough from the sides. Lift the dough from the middle, then fold it back down into the bowl, tucking it under itself on both sides. Repeat this on the other side.
  • Cover the dough and rest for 30 minutes.
  • Repeat the coil fold and rest process another 2 times.
  • After the 3rd coil fold, cover the dough and rest for 90 minutes.

Shaping and proofing the dough

  • Wet the inside of the banneton and coat with non-gluten flour. If using a mixing bowl, lightly grease the bowl before flouring.
  • Lightly dust a clean bench with baker's flour and place the dough onto the floured bench.
  • To shape the dough, using wet hands, gently pull the sides of the dough outwards to form a square. Get your hands well under the dough and pull from the centre outwards, so it is an even thickness. Repeat the stretching process until you have an even square of dough, roughly 40cm x 40cm, 1.5-2cm thick.
  • Fold one side of the dough onto itself into the middle. Repeat on the other 3 sides in the shape of a square.
  • Brush away any excess flour on the bench to one side.
  • Flip the dough over, so the floured side is facing up. Gently pull the dough towards you, running it along the bench. You should feel some light resistance as you drag it towards yourself. Repeat a few times until the dough ball holds its shape.
  • Sprinkle some non-gluten flour over the top of the dough, then place it floured-side down into your banneton or floured bowl. Dust the base with some non-gluten flour.
  • Cover and place in the fridge to rest overnight for approximately 12-16 hours.

Baking

  • After 12-16 hours of resting, you're ready to bake! Pre-heat your dutch oven at the oven's highest temperature setting, fan forced, for 30 minutes.
  • Once the oven is pre-heated, remove your dough from the fridge. Dust the base of your dough again with non-gluten flour so it doesn't stick.
  • Remove the dutch oven from the oven and take off the lid. As quickly as possible, gently tip the dough out of the banneton into the dutch oven. With a sharp knife or razor blade, score the top of the dough from end-to-end, slightly off-centre. Aim to slice at a 45 degree angle.
  • Put the lid on the dutch oven, and put it back into the oven. Bake for 20 minutes on the highest temperature, fan forced.
  • After 20 minutes, remove the lid from your dutch oven and reduce temperature to 220C. Continue to bake for an additional 30 minutes.
  • After baking, remove bread from oven and place onto a cooling rack.
  • Allow the bread to cool for 1.5 hours before slicing.
  • Top with your favourite spreads and enjoy! Bread will keep best in a tightly sealed plastic bag or bread bag for 2-3 days.