Sourdough Adventures: My First White Bread Attempt

Hello everyone!

I'm excited to share my journey of baking my very first sourdough white bread. I started baking when my sourdough starter was two weeks old, and it's been an amazing experience. Let's dive into the recipe and the steps I followed:

Step 1: Preparing the Leaven

Take 100 ml of water, 100 grams of strong white organic flour, and 25 grams of the starter.Click on link to see the video how to make starter https://www.youtube.com/watch?v=Nmt8pHolhAg
Mix these ingredients and leave the mixture on the counter until it becomes bubbly and active. This could take a few hours, depending on the temperature and your starter.

Step 2: Making the Dough

Once your leaven is ready, you'll need:

310 grams of water
200 grams of the leaven (from Step 1)
400 grams of strong white organic flour
50 grams of wholemeal organic flour
12 grams of salt
Mix all the ingredients to form the dough. Don't worry if it feels sticky; that's normal!

Let the dough rest for 30 minutes.

Step 3: Stretch and Fold

With wet hands, perform the first stretch and fold. This involves gently stretching the dough and folding it over itself.
Let it rest for 30 minutes.
Perform a second stretch and fold, then let the dough rest for 2 hours.
Perform one more stretch and fold, then let the dough rest for 1 hour and 30 minutes.
Step 4: Shaping and Proofing

After the final rest, shape the dough into your desired form. You can lightly dust your work surface and hands with flour to prevent sticking.
Once shaped, place the dough on a floured surface or in a proofing basket.
Cover the dough with a clean kitchen towel or plastic wrap to prevent it from drying out.
Place the shaped dough in the fridge overnight. This slow fermentation in the cold will develop flavor and structure in your bread.
Step 5: Baking

In the morning, preheat your oven to 250°C (482°F).
Place a baking stone or a heavy baking sheet on the middle rack of the oven. If you have a Dutch oven or a baking cloche, preheat it as well.
Once the oven is preheated, carefully transfer the shaped dough onto the preheated baking stone or into the preheated Dutch oven.
Before baking, use scissors or a sharp knife to make decorative cuts on the surface of the dough. You can create patterns or designs according to your preference.
Bake the bread with the lid on for 20 minutes to create steam. You can also add a tray of water at the bottom of the oven for additional steam.
After 20 minutes, remove the lid from the Dutch oven or baking cloche (if using) and continue baking for an additional 15 minutes.
The bread is done when it's golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
And there you have it—fresh sourdough bread, ready to enjoy! My family's favorite way to enjoy it is with grass-fed salty butter—simple yet so delicious!

Feel free to share your results, tips, or any questions in the comments. Let's bake some amazing bread together! Don't forget to subscribe for more tasty recipes and baking tips. Enjoy your bread!

Happy baking!