My recipe for an easy loaf of healthy and nutritious sourdough bread made with all-purpose flour—all made in one day. No complicated levain steps with this recipe; just get mixing with your ripe sourdough starter!
- 460g all-purpose flour
- 340g water
- 9g salt
- 92g ripe sourdough starter
- Mix (9:00 a.m.)
Add the Main Dough ingredients, reserving 50g of water, to a mixing bowl and mix with wet hands. Mix and strengthen the dough for 2-5 minutes, pinching the ingredients together and folding the dough over itself repeatedly until it’s cohesive and smooths. During this time, slowly add in the 50g of the reserved water if the dough feels like it can handle it: it shouldn’t be soupy or extremely wet, if it is, don’t add the remainder of the reserved water.
- Bulk Fermentation (9:15 a.m. to 12:45 p.m.)
This dough will need 4 to 5 sets of stretch and folds during bulk fermentation, the first set 30 minutes after bulk fermentation begins. Perform the rest of them at 30-minute intervals as needed. After the last set, let the dough rest the remainder of bulk fermentation.
- Preshape (12:45 p.m.)
Lightly flour your work surface and scrape out your dough. Using your bench knife, lightly shape the dough into a round shape. Let the dough rest for 20 minutes, uncovered.
- Shape (1:05 p.m.)
Shape the dough into a round (boule) or oval (batard), then place the dough in proofing baskets.
- Proof (1:15 p.m. to 3:45 p.m.)
Cover the proofing basket entirely and let it sit out on the counter for 2 – 4 hours, temperature depending. My dough was ready after 2.5 hours at about 75°F (23°C).
- Bake (3:45 p.m., preheat oven at 3:00 p.m.)
Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).
When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated baking surface or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam in the oven or remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 204°F (95°C).
Let the loaves cool for 2 hours on a wire rack before slicing.
- The dough can be placed into the refrigerator at the Proof step in its proofing basket and sealed bag to proof overnight. The next day, take it out and bake it straight away in a preheated oven as indicated in the Bake step.