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This is a simplified, beginner-friendly recipe for classic homemade sourdough bread. The process is spread over two days but requires minimal active time, focusing on patience and technique. The result is a beautiful, crusty loaf with a wonderfully open and chewy crumb, perfect for slathering with butter.
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Prepare the levain and let it ferment for 6 hours. → Mix dough ingredients for autolyse, then add levain and salt. Bulk ferment for 3-4 hours, performing 3 sets of folds. → Divide, pre-shape, and final shape the dough into two loaves. → Proof the loaves in bannetons overnight in the refrigerator for 14-15 hours. → Bake in a preheated Dutch oven at 500°F for 20 mins (lid on), then at 475°F for 25-30 mins (lid off). Cool completely before slicing.
Prepare the levain and let it ferment for 6 hours. → Mix dough ingredients for autolyse, then add levain and salt. Bulk ferment for 3-4 hours, performing 3 sets of folds. → Divide, pre-shape, and final shape the dough into two loaves. → Proof the loaves in bannetons overnight in the refrigerator for 14-15 hours. → Bake in a preheated Dutch oven at 500°F for 20 mins (lid on), then at 475°F for 25-30 mins (lid off). Cool completely before slicing.
This is a simplified, beginner-friendly recipe for classic homemade sourdough bread. The process is spread over two days but requires minimal active time, focusing on patience and technique. The result is a beautiful, crusty loaf with a wonderfully open and chewy crumb, perfect for slathering with butter.
Prepare the levain. In a clean jar, combine 45g mature starter, 45g whole wheat flour, 45g all-purpose flour, and 90g room temperature filtered water. Mix until fully incorporated. Cover loosely and let it ferment in a warm spot (around 78°F / 25.5°C) for 6 hours.
Begin the autolyse 30 minutes before the levain is ready. In a large mixing bowl, combine 500g all-purpose flour, 273g bread flour, and 175g whole wheat flour. Add 660g of warm water (90-95°F / 32-35°C). Mix with your hands until a shaggy dough forms and no dry bits of flour remain. Cover and let it rest for 30 minutes.
After the 30-minute autolyse, sprinkle 18g of fine sea salt over the dough. Add all 180g of your active levain on top. Wet your hand and begin mixing by pinching and folding the salt and levain into the dough until it's fully incorporated. This should take about 1-2 minutes.
Begin the bulk fermentation. Let the dough rest in a warm place for 3-4 hours. During this time, you will perform three sets of 'folds'. Do the first two folds 15 minutes apart, and the third fold 30 minutes after the second. To fold, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat for all four sides.
After bulk fermentation, gently turn the dough out onto an un-floured work surface. Use a bench scraper to divide the dough into two equal pieces. Pre-shape each piece into a rough ball by using the bench scraper to push and turn the dough against the surface, creating tension. Cover the rounds with inverted bowls and let them rest for 15 minutes.
Maintaining a warm fermentation temperature (around 78°F / 25.5°C) is key for proper dough development. An oven with the light on can serve as a makeshift proofer.
Using rice flour in the proofing baskets is highly recommended as it does not absorb moisture and prevents the dough from sticking.
Preheating the Dutch oven for a full hour is crucial for achieving a good 'oven spring' and a crispy crust.
Allowing the bread to cool completely on a wire rack before slicing is essential. Cutting into it while warm can result in a gummy texture as the crumb hasn't fully set.
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