Basic White Sourdough Bread

So there’s this thing that has been on my mind recently.

It’s about food bloggers and writing.

It’s a little weird to write about this but I feel it needs to be put out there.

Why? Because I’ve spoke with several people in real life about this subject and every single one of them was like, “ahh, that’s why?? Ok, that makes sense!”

You see this writing here ^^ and everything following this, up to the recipe, are what I’m talking about.

please note there may be affiliate links, when you decide to purchase anything through these links I get a small commissions at NO extra cost to you, it helps me to keep running this blog

Have you ever wondered why us food bloggers write so much before the recipe?? All you want is the stinkin’ recipe, why so many words before it??

Well there is a reason. A perfectly good one.

We as food bloggers don’t really want to share childhood memories with you (well maybe some do), we don’t really want to bore you with the details of our week, and we don’t really want to write a ton of stuff before the recipe.

We are food bloggers because of a shared love of food, not writing, right?

But you see, there is this thing called an algorithm that the all-seeing Google uses to rank websites. In this algorithm is a minimum quota of words. Essentially this means that if you write posts with less than 700 words you begin to fall down the ranking chart in to the depths of the internet never to be seen again.

Why is this algorithm important?

Well, many of us bloggers work long and hard to give you great content. We are up early, up late, working in any spare moment to deliver the best of us to you, the reader.

To be honest, the work is something we love and we do for free but it is quite depressing to work so hard on something to have no one see it. This is why this algorithm is important. We want to bless people with our content, we want people to see it.

Then if we happen to start making money from blogging, it becomes even more important because views=paycheck.

It is actually quite taxing for me to come up with words to write in this space before the recipe. Creative ideas for content? Easy. I can come up with recipes all. Day. LONG. But ask me to write 700 words about those recipes? Man, it’s hard.

Are you following us on pinterest?? Head here to make sure you are! Pinterest not your thing? Follow us on Instagram instead!

It becomes even harder when I know that most readers don’t care about these words up front, they just want the dang recipe already. In fact you’ve probably already started skimming and scrolling. Maybe I should just write nonsense from here and see if anyone notices…

LOL

Anyway, the next time you are frustrated about a food blogger writing about her dog and the funny thing that happened this week, try to remember it’s not because she wants to. Just blame Google and show that blogger some love by leaving a comment on her post 😉

So now that we’ve got that out of the way finally, how about that recipe??

This is my favorite basic white sourdough bread. It has a beautiful thin, crispy crust, soft cottony crumb with just the right amount of openness to not lose every topping on the counter but yet give you those beautiful holes.

While it isn’t the most creative recipe, it is a good one to perfect because it’s just a great loyal stand by-kind of like a golden retriever. It’s impressiveness is found, not in its profound ingredients, but in it’s predictability.

*If you need any terms or processes cleared up be sure to head to my terminology and resources page!*

Basic White Sourdough Bread

Makes 2 Large Loaves

Ingredients

Preferment

75g fed, active starter

75g bread flour

75g whole wheat flour

100g water

Final Dough

325g Preferment

740g Water

1020g Bread Flour

20g Salt

Instructions

1. Mix all of the pre-ferment ingredients in a medium bowl. Cover and let proof for 6-8 hours.
2. When pre-ferment is ready mix it with the water and flour in a large bowl until all of the flour has been hydrated. Let autolyse for 30 minutes.
3. After the autolyse add the salt. Mix thoroughly, pinching and kneading the salt into the dough.
4. Once salt has been incorporated this begins the bulk proof. Let dough rest for 30 minutes then perform stretch and folds.
5. Perform 4 sets of stretch and folds every 30 minutes. After the last stretch and fold the dough will have been proofing for 2 hours.
6. Continue proofing for a total of 5-6 hours or until the dough has risen by about 30% with bubbles on the surface and a domed top that jiggles slightly.
7. When dough is finished with it’s bulk proof turn out onto a lightly floured counter and divide in two with bench scraper. Pre-shape into round balls of dough and cover with towel to rest for 10 minutes.
8. While the dough rests get final proofing containers ready by liberally flouring them or lining them with a flour sack towel and flouring the towel.
9. When the rest period is up shape the dough one final time and place seam side up in it’s proofing container.
10. Place proofing containers in a plastic bag or cover with plastic wrap and place in the fridge.
11. Let proof in the fridge for 8-12 hours, or until when poked the indent in the dough comes back very slowly.
12. When ready to bake preheat oven and baking vessel to 500*f for one hour.
13. When oven is preheated take dough out of the fridge and turn out of it’s container onto a floured counter. Score or slash with a sharp knife or razor.
14. Flour the inside of the baking vessel and carefully place dough in it. Put lid on and place back in the oven.
15. Reduce oven temperature to 450*f and bake for 30 minutes.
16. After the first 30 minutes is up, remove the cover of the baking vessel. Bake for an additional 20-30 minutes or until golden brown and hollow sounding when tapped.
17. Remove from oven when done and let cool for a minimum of two hours before slicing. Be warned; if you don’t wait at least two hours you may end up with a gummy loaf. The bread continues to bake on the inside for two hours after removing from the oven.

5 from 1 vote

Print

Basic White Sourdough Bread

A basic, crusty, white sourdough bread with a soft cottony crumb that is great for anything you can imagine. Toast, sandwiches, grilled cheese, appetizers, french toast, you name it, this bread can do it.

Prep Time 30 minutes

Cook Time 1 hour

Resting Time 16 hours

Servings 2 Large Loaves

Ingredients

Preferment

• 75 g fed active starter
• 75 g bread flour
• 75 g whole wheat flour
• 100 g water

Final Dough

• 325 g Preferment
• 740 g Water
• 1020 g Bread Flour
• 20 g Salt

Instructions

1. Mix all of the pre-ferment ingredients in a medium bowl. Cover and let proof for 6-8 hours.
2. When pre-ferment is ready mix it with the water and flour in a large bowl until all of the flour has been hydrated. Let autolyse for 30 minutes.
3. After the autolyse add the salt. Mix thoroughly, pinching and kneading the salt into the dough.
4. Once salt has been incorporated this begins the bulk proof. Let dough rest for 30 minutes then perform stretch and folds.
5. Perform 4 sets of stretch and folds every 30 minutes. After the last stretch and fold the dough will have been proofing for 2 hours.
6. Continue proofing for a total of 5-6 hours or until the dough has risen by about 30% with bubbles on the surface and a domed top that jiggles slightly.
7. When dough is finished with it’s bulk proof turn out onto a lightly floured counter and divide in two. Pre-shape into round balls of dough and cover with towel to rest for 10 minutes.
8. While the dough rests get final proofing containers ready by liberally flouring them or lining them with a flour sack towel and flouring the towel.
9. When the rest period is up shape the dough one final time and place seam side up in it’s proofing container.
10. Place proofing containers in a plastic bag or cover with plastic wrap and place in the fridge.
11. Let proof in the fridge for 8-12 hours, or until when poked the indent in the dough comes back very slowly.
12. When ready to bake preheat oven and baking vessel to 500*f for one hour.
13. When oven is preheated take dough out of the fridge and turn out of it’s container onto a floured counter. Score or slash with a sharp knife or razor.
14. Flour the inside of the baking vessel and carefully place dough in it. Put lid on and place back in the oven.
15. Reduce oven temperature to 450*f and bake for 30 minutes.
16. After the first 30 minutes is up, remove the cover of the baking vessel. Bake for an additional 20-30 minutes or until golden brown and hollow sounding when tapped.
17. Remove from oven when done and let cool for a minimum of two hours before slicing. Be warned; if you don’t wait at least two hours you may end up with a gummy loaf. The bread continues to bake on the inside for two hours after removing from the oven.

Recipe Notes

Makes 2 Large Loaves

See resources page for any tutorials.

Did you know about the blogger algorithm? If not, do you feel more forgiving towards us bloggers now? What would you use or top this bread with? Leave your thoughts in the comments!