You have probably scoured the internet for a sourdough recipe that actually works. It's one of those recipes where it can have you pull out all of your hair. Trust me, I'm bald. I have put together the most efficient, crustiest, fluffiest and bubbliest sourdough recipe that you can do right now.
The night before, mix the pre-ferment ingredients together. Loosely cover and allow it to double in size for approximately 12 hours.
Day 2:
Combine the pre-ferment with 750 grams of bread flour, 250 grams of spelt flour, and 700 millilitres of water. Once a dough has formed, cover and rest for 30 minutes.
Add the remaining 25 millilitres of water along with 20 grams of salt. Squeeze the salt into the dough until all the grains have dissolved. Cover and rest for 15 minutes.
Knead the dough by pulling it away from you and folding it back into itself. Use your four fingers to massage the bottom and centre of the dough in a rhythmic motion. This should take about 5 minutes—the dough will gradually become more elastic and smooth. Cover and rest for 30 minutes.
Stretch and fold the dough: grab one side and stretch it upwards as high as possible without tearing, then fold it over itself. Rotate the dough 90 degrees and repeat the process on each side. Cover and rest for another 30 minutes.
Repeat the stretch-and-fold process two more times. After the final fold, allow the dough to rest for 3–5 hours. The dough is ready when the surface is very smooth, has visible bubbles, the edges are rounded, and it bounces back very slowly when poked.
Remove the dough from the bowl and divide it into two equal pieces. Shape each piece into a ball and let them rest, uncovered and seam side down, on the counter for 15 minutes.
Lightly dust two bannetons with rice flour. Place each dough ball seam side up into a banneton and let rest uncovered for 15 minutes.
Place each banneton into a plastic bag and refrigerate for 12–18 hours.
Day 3:
Preheat your oven to 250°C (450°F). Place a ceramic pot or Dutch oven inside and heat it for 1 hour.
Gently tip one dough from its banneton onto a square of parchment paper. Score the top, then transfer the dough and parchment paper into the preheated pot. Cover with the lid and bake for 20 minutes.
Remove the lid and continue baking for an additional 15–20 minutes, or until the crust is a deep brown.
Remove the bread from the oven and transfer to a wire rack. Place the dutch oven back into the oven. Let the bread cool for at least 1 hour. This step is crucial.
Once the pot is hot again, repeat with the remaining loaf in the fridge.
Recipe Note
1. Make sure the pre-ferment has at least doubled in size. The most active time for the starter, is when it rises up completely and is back on the way down.
2. You can substitute the whole-wheat flour with white bread flour. I tend to lean towards a whole-wheat flour because I like the colour it brings, the aroma and taste.
3. The long proof before placing into the fridge is a crucial step into getting the best results. If you underproof or overproof, it will not spring correctly and the scoring will look stupid. Make sure you keep checking it every hour for the signs mentioned in the recipe.
Legendary Sourdough Bread
Rated 5.0 stars by 2 users
Category
Sourdough
Author:
Kane Bergman
Servings
2 Loaves
Prep Time
2 hours
Cook Time
35-40 minutes
You have probably scoured the internet for a sourdough recipe that actually works. It's one of those recipes where it can have you pull out all of your hair. Trust me, I'm bald. I have put together the most efficient, crustiest, fluffiest and bubbliest sourdough recipe that you can do right now.
Ingredients
Pre-Ferment
110 ml Water filtered
Dough
750 g Bread Flour at least 12.5% protein
Directions
Day 1:
The night before, mix the pre-ferment ingredients together. Loosely cover and allow it to double in size for approximately 12 hours.
Day 2:
Combine the pre-ferment with 750 grams of bread flour, 250 grams of spelt flour, and 700 millilitres of water. Once a dough has formed, cover and rest for 30 minutes.
Repeat the stretch-and-fold process two more times. After the final fold, allow the dough to rest for 3–5 hours. The dough is ready when the surface is very smooth, has visible bubbles, the edges are rounded, and it bounces back very slowly when poked.
Day 3:
Preheat your oven to 250°C (450°F). Place a ceramic pot or Dutch oven inside and heat it for 1 hour.
Remove the bread from the oven and transfer to a wire rack. Place the dutch oven back into the oven. Let the bread cool for at least 1 hour. This step is crucial.
Once the pot is hot again, repeat with the remaining loaf in the fridge.
Recipe Note
1. Make sure the pre-ferment has at least doubled in size. The most active time for the starter, is when it rises up completely and is back on the way down.
2. You can substitute the whole-wheat flour with white bread flour. I tend to lean towards a whole-wheat flour because I like the colour it brings, the aroma and taste.
3. The long proof before placing into the fridge is a crucial step into getting the best results. If you underproof or overproof, it will not spring correctly and the scoring will look stupid. Make sure you keep checking it every hour for the signs mentioned in the recipe.
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