This is my basic sourdough bread recipe. It is an excellent starter recipe, and one that you will come back to often.
It is easily adaptable by changing the ratios of the flours from 100% unbleached to 100% whole grain. Having said that, when you are first starting to make sourdough bread you should keep the whole grain flour component less than 20% of the total flour until you get use to how the dough should feel and look.
The following table shows the baker percentages that are used in the recipe. The baker percentages allow you to easily change the amount of dough you make (a smaller or larger loaf, or multiple loaves) and keep the proportions consistent. They are based on the amount of flour used in the recipe with the total flour being 100%, and each ingredient a percentage of this.
| Baker Percentages for Basic Sourdough Bread | Baker Percentage |
|---|---|
| Levain | |
| 50/50 Unbleached and Whole Wheat Flour | 12% |
| Water | 12% |
| Starter | 4% |
| Total Levain | 28% |
| Sourdough Bread | |
| Unbleached Flour | 80% |
| Whole Wheat Flour | 20% |
| Total Flour | 100% |
| Water | 70% |
| Salt | 2% |
| Total Weight | 200% |
The following table shows different sizes and quantity of loaves. The basic recipe lists ingredients for one 1000 g loaf.
| 1 – 800g Loaf | 1 – 1000g Loaf | 2 – 800g Loaf | 2 – 1000g Loaf | |
|---|---|---|---|---|
| Levain | ||||
| 50/50 Unbleached and Whole Wheat Flour | 48 g | 60 g | 96 g | 120 ng |
| Water | 48 g | 60 g | 96 g | 120 g |
| Starter | 16 g | 20 g | 32 g | 40 g |
| Total Levain | 112 g | 140 g | 224 g | 280 g |
| Sourdough Bread | ||||
| Unbleached Flour | 320 g | 400 g | 640 g | 800 g |
| Whole Wheat Flour | 80 g | 100 g | 160 g | 200 g |
| Total Flour | 400 g | 500 g | 800 g | 1000 g |
| Water | 280 g | 700 g | 560 g | 1400 g |
| Salt | 8 g | 10 g | 16 g | 20 g |
| Total Weight | 800 g | 1000 g | 1600 g | 2000 g |
Basic Sourdough Bread, One 1000 g loaf
A basic sourdough bread recipe.
Ingredients
Levain
- 60 g Unbleached and Whole Wheat Flour
- 60 g Water
- 20 g Starter
- 140 g Total Levain
Sourdough Bread
- 400 g Unbleached Flour
- 100 g Whole Wheat Flour
- 500 g Total Flour
- 350 g Water
- 10 g Salt
- 1000 g Total Weight
Instructions
Day 1 – evening
- Make levain for your bread by combining in a bowl 20 g starter, 60 g water, 60 g flour for a 1 kg loaf (adjust for the quantity you are making as detailed above); place into a container and allow to ferment overnight. Place remaining starter in container and put in refrigerator for a future bake.
Day 2 – morning
- In a 4-5 quart container, measure out water.
- Put your levain into the water, it should float on top of the water (note you can test if your levain is ready by doing the float test by dropping a bit into water to seeing if it floats, if it does it is ready if it sinks it needs more time)
- Mix lightly, then add in the flour and salt. Mix thoroughly with your hand(s). (you can also do this in the bowl of stand mixer using the dough hook if you like)
- Let the dough sit covered on the counter for 45 minutes, then do the first set of folds/stretches.
- For the folds/stretches, pick up one side of the dough and stretch it and fold over, do this for about 4 times, around the container, the dough should form a ball. Cover and let rest for 30 minutes.
- Do 3 more folds/stretches every 30 minutes. You can test the gluten development by doing the window pane test by stretching a small piece and if it stays together forming a window pane no more folds are needed.
- Let dough bulk ferment/proof covered until almost double in size. This will take 3-6 hours depending on temperature of room.
- Carefully remove the dough from container divide in two if making 2 loaves. Gently shape the dough into a boule or ball shape. You can use your hands or a dough scraper. Being carefully not to degas or deflate the dough, you are trying to build tension on the surface of the dough.
- Prepare your proofing container, such as a banneton or towel lined bowl, by sprinkling with rice flour. Carefully place your dough upside down into the proofing container, and sprinkle with rice flour. Place in XL plastic bag or cover with a shower cap and place in refrigerator overnight.
Day 3 – morning
- Turn on your oven to 500/525° F with Dutch oven inside, for 1 hour
- Tip 1 loaf out onto piece of parchment paper, score with lame/razor blade then lift into hot Dutch oven. Repeat for other loaves.
- Add a few ice cubes, approximately 4
- Cover, place back in oven, lower to 450° F, bake 30 minutes
- Uncover, bake an additional 10 – 15 minutes, bread should be 200-205° F inside
- Remove from oven to rack and cool.
- Let bread cool a couple of hours before cutting into it!
Notes
Alternative Baking Methods
If you do not have a Dutch Oven, you can bake your bread in other ways. You will need to get some steam in your oven, which can be done in one of the following ways
- Shallow pan on oven floor, add a cup of boiling water to pan after placing bread in oven
- Shallow pan with lava rocks, add a cup of bailing water to pan after placing bread in oven – this is method I use.
- Spray bottle. After placing bread in make a couple of squirts/sprays then close the oven door. Repeat this 2 more times about 3 minutes apart.
- Determine method you will add steam to oven
- Turn on your oven to 500/525° F, preheat for at least 30 minutes.
- Tip loaf(s) onto parchment paper lined sheet pan, score with lame/razor blade then place on oven shelf, lower 1/3 of oven.
- Add steam based on method you choose.
- Lower to 450/475° F, bake 20 minutes – you may need to adjust oven temperature depending on how it heats, gas ovens will typically do OK with a lower temperature
- Rotate your pan so back is now front, bake an additional 20 minutes, bread should be 200-205° F inside
- Remove from oven to rack and cool.
- Let bread cool a couple of hours before cutting into it!
- Determine method you will add steam to oven
- Place Baking Steel or Pizza Stone in oven (lower 1/3), turn on your oven to 500/525° F, preheat for at least 60 minutes. (using baking steel is my preferred method now)
- Tip 1 loaf onto parchment paper on top of pizza peel, score with lame/razor blade then slide loaf onto the Baking Steel or Pizza Stone. Repeat with second loaf if there is room on the Baking Steel or Pizza Stone for 2 loaves, otherwise wait to bake second loaf.
- Add steam based on method you choose.
- Lower to 450/475° F, bake 20 minutes – you may need to adjust oven temperature depending on how it heats, gas ovens will typically do OK with a lower temperature
- Rotate your loaves so back is now front, bake an additional 20 minutes, bread should be 200-205° F inside
- Remove from oven to rack and cool.
- Let bread cool a couple of hours before cutting into it!