Basic All Purpose Sourdough Bread

Instructions

1. 01

   See the videos and photos above for target dough consistency, expansion during the rising periods, and shaping and scoring techniques.

2. 02

   Early in the day, build 100g sourdough starter by feeding 30g starter with 35g flour and 35g water. Allow this to ripen over the next 3-6 hours. When the starter is at least double in size, it is ready to use in your dough.

3. 03

   Mix the dough ingredients together in a large bowl. Cover, let the dough sit for about 15 minutes, and then stretch and fold the dough, forming it into a smooth ball.

4. 04

   Cover the dough and let it rise (bulk ferment) until it has almost doubled in size. At warm temps (low 80s) my dough doubled in 4 hours. Colder dough may need twice or more that time.

5. 05

   Flour your work surface and scrape your dough out of the bowl and onto the flour.

6. 06

   Shape your dough into a boule, sandwich loaf, or whatever shape you prefer.

7. 07

   While the dough rests on it's seam for a minute or so, flour your proofing basket. If you don't have a proofing basket, you can use a colander or bowl lined with a well-floured tea towel. If using a loaf pan, oil it or line it with parchment paper.

8. 08

   Place the dough in your proofing basket seam-side up, or in your loaf pan seam-side down.

9. 09

   Cover and let the dough rise again (final proof) for about 30 minutes at room temperature and then refrigerate the dough overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and then bake it without the refrigeration stage. For baking in a loaf pan, let the dough rise almost completely before refrigerating it (1-2 hours) or bake it same-day.

10. 10

    Artisan Style Bread Baking Instructions

11. 11

    Preheat your oven and baking vessel at 500F for 30 minutes.

12. 12

    Flip the dough out of the proofing basket onto a sheet of parchment paper or a silicone sling. Score, transfer the dough to the vessel, cover and place it in the oven.

13. 13

    If your baking vessel is a ceramic cloche, bake at:

14. 14

    500°F for 20 minutes, lid on

15. 15

    450°F for 5 minutes, lid on

16. 16

    450°F for 5-10 minutes, lid off

17. 17

    If your baking vessel is cast iron, bake at:

18. 18

    500°F for 15 minutes lid on and then place a baking sheet under the cast iron on the same shelf

19. 19

    450°F for 10 minutes, lid on

20. 20

    450°F for 5-10 minutes, lid off

21. 21

    When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.

22. 22

    Loaf Pan Baking Instructions

23. 23

    Preheat your oven to 375F for about 15 minutes.

24. 24

    Brush the top of the dough with water and place it in the oven on the middle shelf.

25. 25

    Bake for 50-60 minutes, turning the pan halfway if the bread is browning unevenly. To firm up the bottom and sides of the loaf, take it out of the loaf pan for the last 5-10 minutes.

26. 26

    When baking is complete, the bread should have an internal temperature of at least 200F.

27. 27

    Brush the still-warm crust with butter or oil to keep it soft.

28. 28

    Ideally, these loaves should cool for about 2 hours before slicing but I completely understand if you want to dive right into your steaming bread.