Sourdough Bread Recipe

by Veronika Berastsen

 

My family loves sourdough bread! It has been a long journey for me to finally learn the art of sourdough bread. I am so glad that I kept trying even when my bread was not working out at all. It would just spread out like a pancake on my counter and couldn’t hold its shape. I would still call myself a beginner and this recipe and technique is perfect for beginners.

Perfecting bread is a lifelong process, and I’m still learning too.

I am so happy to be able to serve my family a healthier version of bread.

Ingredients:

100 g starter

385 g water

470 g white flour

50 grams rye or whole wheat flour

12 g salt

1 tbsp honey (optional)

Sesame seeds on top (optional)

Directions: You can watch my video to see how I do it

  1. 8- 10 am feed your starter and wait for it to triple (rise and start falling)
  2. 8 pm mix out all ingredients for bread and mix into shaggy ball
  3. 8:15 pm 1st stretch and fold
  4. 8:30 pm 2nd stretch and fold
  5. Bulk ferment overnight on your kitchen counter covered
  6. 6-8 am 1st stretch and fold
  7. 6:30 2nd stretch and fold and place in bread proofing basket and put in fridge for 1-3 hours
  8. 7 am preheat oven with your Dutch Oven for 500 degrees Fahrenheit
  9. Flip your bread out onto parchment paper and score the top
  10. Bake for 30 minutes with lid on
  11. Bake for 25 mins with lid off

Sourdough Bread Recipe

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100 g starter
  • 385 g water
  • 470 g white flour
  • 50 grams rye or whole wheat flour
  • 12 g salt
  • 1 tbsp honey (optional)
  • Sesame seeds on top (optional)

Instructions

  1. 8- 10 am feed your starter and wait for it to triple (rise and start falling)
  2. 8 pm mix out all ingredients for bread and mix into shaggy ball
  3. 8:15 pm 1st stretch and fold
  4. 8:30 pm 2nd stretch and fold
  5. Bulk ferment overnight on your kitchen counter covered
  6. 6-8 am 1st stretch and fold
  7. 6:30 2nd stretch and fold and place in bread proofing basket and put in fridge for 1-3 hours
  8. 7 am preheat oven with your Dutch Oven for 500 degrees Fahrenheit
  9. Flip your bread out onto parchment paper and score the top
  10. Bake for 30 minutes with lid on
  11. Bake for 25 mins with lid off

You may also like

Leave a Comment