Simple Sourdough Bread
This Sourdough Bread recipe is perfect for beginners. No confusing terminology just delicious bread.
Prep Time15 minutes mins
Cook Time45 minutes mins
Resting/proving time1 day d
Total Time1 day d 1 hour hr
Course: Breakfast, lunch, Snack
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: bread, rye flour, salt, sourdough starter, strong white bread flour
Servings: 12 slices
Calories: 161.79kcal
Electric scales
Mixing bowl
Casserole dish with lid
- 150 grams sourdough starter (fed 6-8 hours before you come to bake)
- 500 grams bread flour
- 300 grams water
- 5 grams salt
Stretch and fold (2 hours)
To stretch and fold, dip your hand in water then (starting at the far side of the bowl) push it between the dough and the side of the bowl. Grad the dough and pull it up and towards you. Tuck the dough back down the side of the bowl closest to you. Rotate the bowl 90 degrees and repeat, working your way around the bowl.
Repeat this at either 15 minute or 30 minute intervals for a total of 2 hours.
Second rest (6 hours +)
Once you have completed your stretch and folds, leave it to prove in the bowl (covered with cling film or a tea towel) for 6 hours or until it has doubled in size. If you want to prove it overnight, place it in the fridge.
First shaping
Tip the dough out on to a floured work surface and press out gently. Take the top edge and fold it in to the centre. Do this with the right edge, bottom edge and then the left edge. Keep repeating this to create tension on the outside. Pinch the centre where these edges meet to create even more tension.
Rest (1 hour)
Place it back in the bowl to rest.
While the dough is resting, place the dutch oven or casserole dish into the centre of your oven and pre-heat to 240C / gas mark 9. Cut a square of baking paper twice as wide as your ball of dough.
Final shaping
If the dough has kept its shape well it may not need too much extra tension creating, simply pull the edges in a few more times before scoring and baking. If it is still quite loose, repeat the first shaping technique then place it smooth side up and use your hands, shaped like a "V", to keep pulling and tucking the edges of the dough under and place on the baking paper. Cut slits from the four corners to just an inch or two away from the edge of the dough.
Baking
Transfer the dough into the dutch oven or casserole dish, carefully lowering it in with the baking paper. Place the lid on and cook for 30 minutes.
Remove the lid and cook for another 10-15 minutes or until the crust is golden brown.
Calories: 161.79kcal | Carbohydrates: 32.61g | Protein: 5.32g | Fat: 0.72g | Saturated Fat: 0.1g | Sodium: 163.76mg | Potassium: 41.7mg | Fiber: 1.08g | Sugar: 0.13g | Vitamin A: 0.83IU | Calcium: 7.1mg | Iron: 0.38mg