Beginner Sourdough Bread
A simple four ingredient sourdough loaf with a cold overnight rise, baked on a baking sheet for a crisp golden crust.
Equipment
- Large mixing bowl
- Kitchen scale
- Baking sheet
- Parchment paper
- Sharp knife
- Wire rack
Ingredients
Main Ingredients
- 4 ¾ cup bread flour 600 g
- 1 ¾ cup warm water 420 g
- ½ cup active sourdough starter 100 g, fed 4 to 8 hours earlier
- 2 tsp fine sea salt 12 g
Instructions
Cooking
- Mix. Combine flour and water, rest 30 minutes, then work in the starter and salt until smooth.
- Fold. Do three sets of stretch and folds 30 minutes apart, then shape into a round.
- Chill. Rest seam side down in a floured bowl, covered, in the refrigerator 12 to 24 hours.
- Bake. Place on parchment, score, and bake at 450 degrees F for 35 to 40 minutes until deep golden and 205 degrees F inside.
- Cool. Rest on a wire rack for 1 hour before slicing.
Notes
Substitutions: Use all purpose flour with 2 tablespoons less water. Bake in a preheated Dutch oven covered 25 minutes, then uncovered 15 minutes.
Tips: A bubbly, doubled starter matters most. Weigh the flour and water for consistent results.
Storage: Store at room temperature up to 3 days or freeze slices for longer.