Go Back
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.