The Perfect Sourdough Bread Recipe

Learn how to make an absolutely delicious sourdough bread recipe every single time using my foolproof easy to follow steps using all-purpose flour. Subscribe ► https://bit.ly/2zBklap

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Ingredients for this recipe:
For the Starter:
• 75 grams of active starter
• 55 grams all-purpose flour
• 20 grams whole wheat flour
• 75 grams warm water

For the Bread:
• 350 grams all-purpose flour
• 50 grams whole wheat flour
• 75 grams fed starter
• 14 grams sea salt
• 275 grams warm water + extra for dipping

Makes 1 Loaf
Prep Time: 20 minutes
Bake Time: 35 minutes
Cooling Time: 45 minutes
Resting Time: 20 1/2 hours

1. Feed your starter & place in a warm place for 4 hours or until it has at least doubled in size & is beginning to fall. (See chef notes below)
2. Once the starter begins to fall being the autolyse process by mixing together your flour & filtered water. Cover with a damp towel & place it in the oven next to your starter & autolyse for 30 minutes.
3. Add your starter to the dough & mix in, which takes about 90 seconds. Cover with a damp towel & place it in the oven next to your starter & autolyse for 30 minutes.
4. Measure out and add the salt to the dough, wet your hands with bottled water, and mix it in until combined, which takes about 90 seconds. Cover with a damp towel and place it in the oven next to your starter and autolyse for 60 minutes.
5. Perform a series of folds to the dough for about 90 to 120 seconds to strengthen the gluten in the dough so that it will eventually hold shape. Cover with a damp towel and place it in the oven next to your starter and autolyse for 60 minutes and repeat this process 3 more times.
6. After the last fold to the dough Cover with a damp towel and place it in the oven next to your starter and autolyse for only 30 minutes this time.
7. Remove the dough and place it directly on your countertop. Rub a little flour to the top using your hand and curl in the bottom of it using a bench knife to make it taught and tight on top.
8. Flip the dough over and stretch out as much as you can to a rectangle shape. Fold the right side to the left side over to cover about 2/3 of the dough. Now fold the left side as much as you can over the right side. Starting from the bottom roll up the dough to the front pulling gently making it as taught and as tight as possible.
9. Transfer the dough seam side up into a lightly floured banneton and pinch together the seams to help create more air pockets in the bread and to aid in the rising process.
10. Cover in plastic, a towel, or in a large plastic zip bag and refrigerate for 12-16 hours or up to 24 hours.
11. The next morning, preheat your pan in the oven at 500° for 30 minutes.
12. Next, quickly sprinkle cornmeal into the bottom of the pan. In addition, take the dough out of the fridge and sprinkle cornmeal to the top of the dough just to make sure it doesn’t stick.
13. Immediately flip the dough in the banneton over to the center of the hot pan and score the bread using a razor, sharp knife or bread knife.
14. Place the lid onto the pan and bake for 20 minutes.
15. Remove the lid and bake for 15 more minutes to help with brown the bread and cool on a rack to room temperature.

Chef Notes:

The water temperature should be between 30-33° C or 87-93° F and can be warmed up in a pot or in the microwave.

I measured the salt at 2% of the entire flour and water weight, I did not use normal bakers percentage which starts at 100% flour, just as an FYI.

Yes, you can use bread flour, or any kind of flour for your starter, I probably spoke a bit too harshly there. Those other flours can be expensive, they're hard to find right now and the hydration percentage is different and would need to be tweaked.

How to Store: Store this bread wrapped in parchment paper and keep at room temperature for up to 4 days. You can cover and keep in the refrigerator for up to 7 days.

To make a proofing environment if you don’t have a bread proofer, simply turn the light on in your oven and leave the door cracked. It will be between 78° and 84° in there which is perfect.

You will know when it’s time to begin the autolyse process when your starter begins to fall from its peak volume.

It’s important to use filtered water in making bread as too much chlorine in tap water will kill the starter.

The reason for using all-purpose flour in the recipe is because it is more commonly used and acquired in households.

If you want to use bread flour instead, increase the amount of water by 5%