Beginner Sourdough Bread
Beginner Sourdough Bread ( 72% Hydration)
(Using grams is preferred for accuracy)
| Ingredient | Grams | Approx. Volume Equivalent |
|---|---|---|
| Bread flour | 500 g | 4 cups |
| Whole wheat flour | 50 g | 1/3 cup |
| Water | 385 g | 1 2/3 cups |
| Active sourdough starter | 110 g | 1/2 cup (a heaping 1/2 cup) |
| Salt | 11 g | 2 tsp |
Instructions
Mixing & Bulk Fermentation
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In a large bowl, mix water, starter, flour, and salt until fully combined.
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Let rest (autolyse) for 30 minutes.
Folding Schedule
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Stretch & Fold #1 → Rest 30 minutes
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Stretch & Fold #2 → Rest 30 minutes
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Coil Fold #1 → Rest 30 minutes
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Coil Fold #2 → Then proof for 4 hours at 77°F (25°C) (See table below)
Use this handy guide to dial in your bulk fermentation
Shaping & Cold Rest
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Pre-shape, then rest for 30 minutes.
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Final shape, place into a banneton or proofing basket.
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Let rest 1 hour at room temperature, then refrigerate for 12 hours .
Baking
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In the morning, preheat oven to 482°F (250°C).
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Score loaf and bake with a tray of water (for steam) for 5 minutes.
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Second score, remove the tray, and reduce oven to 428°F (220°C).
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Bake for another 30 minutes.