Simple & Easy Sourdough Bread

First bake with a new starter is always equal parts terrifying & exciting!

THE DAY HAS COME FOR YOU TO USE THAT STARTER AND MAKE. THAT. BREAD! 🍞🍞

Ingredients

Instructions

  1. Mix starter and water - Combine the sourdough starter with the water until well mixed.
  2. Add flours - Add the bread flour and whole wheat flour to the mixture. Mix until no dry spots remain.
  3. Autolyse - Set aside for 30 minutes to 1 hour to allow the flour to hydrate.
  4. Add bassinage and salt - Add the extra water (bassinage) and salt to the dough. Mix thoroughly.
  5. Slap and fold - Perform a series of slap and folds until the dough comes together and becomes less sticky.
  6. Coil folds - Cover the dough and complete 4 rounds of coil folds, performing one every 30 minutes.
  7. Bulk fermentation - Cover and let sit until bulk ferment is finished. This will depend on your conditions but typically takes 5-8 hours at room temperature. You want your dough to pull away from the container, be at least doubled in size, and filled with bubbles.
  8. Divide and rest - Separate the dough into 2 boules. Let rest for 30 minutes.
  9. Shape - Shape your bread loaves and place in bannetons or lined bowls.
  10. Cold proof - Let sit in the fridge overnight (8-12 hours).
  11. Preheat - Preheat your baking vessel (Dutch oven) for 45 minutes at 260°C.
  12. Bake with lid on - Bake with the lid on for 20 minutes, then drop the heat to 230°C.
  13. Bake with lid off - Remove the lid and bake for an additional 15-20 minutes until golden brown.
  14. Cool - Let cool for at least an hour before slicing.

HAPPY BREAD BAKING MY BABIES!!! 🤩🤩

I'm so excited to see your loaves!

Recipe by @betterbakeskitchen

#sourdough #sourdoughbread #baker #sourdoughstarter #sourdoughbaking