FULL RECIPE with volume & weight measurements ⤵️⤵️
This is also exactly the recipe I use for my fancy artisan boules and batards that I make with fancy tools and a Dutch oven. As a beginner the best advice I got was “learn your dough”
which means pick a recipe and master it. I started out using this recipe as simply as I could and then gradually incorporated more technique and tools. now I’ve mastered it and I find all the intimidating jargon and techniques to be simple and easy.
start somewhere!
recipe:
260g water (1 & 1/4 Cups)
100g active starter (1/2 cup)
390g flour (2 & 3/4 cups)
8g salt (1 tbsp)
mix dough, rest 10- 30 mins.
stretch or knead dough.
cover and let rise for 4-12 hours depending on how warm your house is. this is called bulk fermentation.
when dough has risen about 50-80%, looks a bit bubbly on top, and not TOO sticky to touch, it’s ready to shape.
YOU WILL MASTER THIS EVENTUALLY. the dough in this video was actually underproofed and still turned out AMAZING.
It will be slightly sticky because we are skipping stretch and folds.
you can do stretch and folds 3 times, every 30 minutes, to build gluten and make a less sticky dough but you obviously don’t have to.
after doing some simple shaping (just roll it into a log), throw it in the fridge over night (this is called a cold proof). if you let your dough totally double you can actually bake right away and skip the cold proof.
cold proofing just helps with flavour and makes the bread more digestible.
score it with whatever sharp knife you have, bake covered for 35 mins and uncovered for 10 at 425°F
#simplesourdough #easysourdoughrecipe #sourdoughbaking #sourdoughbread #sourdough101 #sourdoughforbeginners
12 Comments
This is awesome. Next loaf right here!
Nice, thanks so much ❤
This is awesome, thank you!!
Water in oven while you bake in an other pot
And no crust 😂😂😂
I would often over ferment my loaves in the beginning (if I’d got the timing wrong/fallen asleep and forgot about the bulk rise etc) and end up baking them in a loaf tin, worked well!
I want to squish those too.
No measurements no tools😂
Have followed this but dough never leaves the wet soggy stage. Tried resting on counter or fridge never matters. Always soupy mess. I have to add a ton of flour later. 😢
U talk waaaaaay to fast …!!!!
Not crusty get outta here
How do u make the starter