The Best Foolproof White Sourdough Bread Recipe
INGREDIENTS
Sourdough Starter
- 25 g sourdough starter
- 125 g water
- 125 g bread flour
Main Dough
- 600 g warm water
- 240 g active sourdough starter (from above)
- 1,000 g bread flour
- 20 g sea salt
- 40 g warm water
Equipment
- Oval Dutch oven ($15 off with code REBEKAH15)
Instructions
Step 1: Feed Your Starter
- The night before you plan to make your bread, combine 25 g sourdough starter, 125 g water, and 125 g bread flour in a jar. Note: This is a 1:5:5 feeding ratio.
- In my 75°F/24°C home, my starter peaks around the 10-hour mark and stays peaked for around 7 hours (at the 1:5:5 ratio from Step 1). You want the top of your starter to be flat and perhaps even starting to concave a little in the middle. It should be at least double, ideally tripled in size from when you fed it.
Step 2: Mix Your Dough
- Our desired dough temperature is 78°-80°F or 25.5-26.6°C. Use Maurizio Leo's water temperature calculator to determine the ideal temperature of your water (see notes).
- Combine 600 g warm water, 240 g active sourdough starter, and 1,000 g bread flour. Mix until a shaggy dough forms. To build some strength, remove the shaggy dough from the bowl and do slap and folds on the counter for 1-2 minutes. Put back in the bowl and cover for 1 hour.
- Note: At this time, I would feed the leftover starter from my jar to keep it active and happy!
- After the 1 hour rest, add 40 g warm water and 20 g sea salt. Knead the dough and then do slap and folds until the dough is strengthened and smooth. The dough will feel rubbery and start to separate as you work in the salt. This is normal. Keep squeezing the water into the dough! It will smooth out and come back together when it's fully mixed, which just takes a few minutes.
Step 3: Stretch and Folds
- Let the dough rest for 30 minutes.
- Perform 4 sets of stretch and folds, each set 30 minutes apart. You can also switch to coil folds for the final sets, which are gentler on the dough.
- After each stretch and fold, check the temperature of the dough. Our goal is to keep it between 78°-80°F or 25.5-26.6°C. If it is cooler, put it in the oven with the light on. If too warm, leave it on the counter.
- Optional: during the second set of stretch and folds, you can add inclusions to your dough as long as they aren’t sugar or syrup. For two loaves, you’re looking at adding 350-400g of inclusions. You can separate the dough into two if you prefer different types of bread.
Step 4: Bulk Fermentation
- Let the dough finish the bulk fermentation. The dough should have risen in volume and will appear puffy and domed on top. It should jiggle like Jell-O when you gently nudge the bowl and feel slightly tacky but not overly sticky to the touch. When you look at the sides and bottom of the bowl, you should see tons of bubbles. When in doubt, let the dough ferment longer. Overproofed dough is tastier than underproofed dough.
- If your dough has maintained a temperature of 78°-80°F or 25.5-26.6°C up to this point, it should take about 4-5 hours (that timer starts when you mix the starter into your dough). If the dough has fallen in temperature and is a bit cooler, it will take longer. Watch for the visual cues!
Step 5: Divide and Pre-Shape
- Using a bench scraper, divide the dough into two pieces (if you cut this recipe in half and are doing one loaf, no need to divide!). If you're experiencing any sticking, use a water mister to lightly moisten your surface and bench scraper.
- Use your bench scraper to push the mass of dough up, around, and back toward you (like a candy cane motion). Continue doing this motion, gently, until you've coaxed the mass of dough into a round. Do this again for your second dough ball. Let rest for 30 minutes.
Step 6: Final Shape
- Use the caddy clasp technique to easily and quickly shape your dough.
- For a batard, fold your dough round like a book and place it into your floured banneton. Pinch the seams closed.
- For a boule, do a double clasp (folding like a book in both directions), and flip it back onto your surface. Use a bench scraper to tighten the ball and make a more even round shape. Flip into the floured bannetons.
Step 7: Cold Retard
- Cover bannetons and refrigerate overnight. Ideal cold retard: 12-36 hours. Do not exceed 96 hours.
Step 8: Score and Bake
- Preheat oven to 450°F/230°C with Dutch oven(s) inside.
- Transfer dough to parchment paper or a bread sling, score, and place in Dutch oven. You can add 1-2 ice cubes to the bottom of the Dutch oven if you want blistering on the outside of the bread.
- Bake with lid on for 25 minutes.
- Remove lid and bake for 10-15 minutes more, or until golden brown and the internal temperature is 205-210°F (96-99°C).
- Cool on a wire rack for at least 90 minutes before slicing.
Video
Notes
Water Temperature Calculator: https://www.theperfectloaf.com/water-temperature-calculator/
I use all kinds of bread flours for this dough! A few I really love:
- Central Milling High Mountain (13.5% protein)
- Central Milling ABC (11.5% protein) – this is almost identical to Costco's All-Purpose flour
- Ballerina Farms Farm Flour (14% protein)
- King Arthur unbleached bread flour (12.7% protein)
Nutrition Facts
The Best Foolproof White Sourdough Bread Recipe
Serving Size
1 loaf
Amount per Serving
Calories
2076
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
1
g
Sodium
3887
mg
169
%
Potassium
576
mg
16
%
Carbohydrates
417
g
139
%
Fiber
14
g
58
%
Sugar
2
g
2
%
Protein
69
g
138
%
Vitamin A
12
IU
0
%
Calcium
89
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
