Quick and easy recipe of homemade sourdough bread 🍞
Follow the steps in the recipe description
and it will work for sure!👌
Prep time
55 mins +5 hrs proofing
Cook time
35 mins
Total time
1 hr 30 minutes + proofing time
Ingredients
Overnight Starter
33g 100% hydration sourdough starter
205 ml water, room temperature
165g white bread flour
Final Formula
900g white bread flour
120g rye flour
560ml water, at room temperature
24g salt
Overnight Starter
Directions
The process of baking bread starts 2-3 days before, as you need to have an active sourdough starter. Feed your 100% hydration starter once or twice before preparing the overnight starter, if you keep your starter refrigerated. (I feed it twice, every 12 hours at a ratio of 1:3:3).
To make the overnight starter, in the evening stir down the 100% hydration sourdough starter, and remove 33 g in a bowl. First add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight).
In the morning, in a large bowl mix the flours with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
Add the salt and knead by hand for 5-8 minutes.
Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
Let the dough ferment at room temperature for 2.5 hours, stretching and folding on 4 sides, every 50 minutes, using wet hands.
Turn the dough out onto a floured surface. Divide it in two pieces. Shape them in the form of a ball. Sprinkle the balls with flour, cover and let rest for 15 minutes.
Meanwhile prepare two round bowls with 2 kitchen towels, sprinkled with flour, or use banettones if you have.
Add the dough balls seam-side-up, cover with the edges of the towel and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger, it comes slowly back.
Turn the oven to 470°F (240°C) with either a baking stone or dutch oven or in case you don't have any, simply a baking sheet, and preheat for 45 minutes to 1 hour before baking.
If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the dutch oven does not need as the lid will create enough steam.)
Turn the proofed loaves onto a parchment and score them using a bread lame or sharp knife. Carefully transfer it to the preheated dutch oven baking stone or back of the baking sheet.
Bake for 20 minutes with steam then remove the pot with water from the oven. When using dutch oven simply remove the lid.
Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.
Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.
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