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Hannah Joyce

GG's Foolproof Sourdough Bread Recipe

An easy, affordable way to make sourdough bread for your whole family.
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Prep Time 30 minutes
Cook Time 50 minutes
Fermentation 13 hours
Total Time 14 hours 20 minutes
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 80-100 grams active sourdough starter
  • 350 grams warm filtered water
  • 500 grams bread flour
  • 10 grams sea salt

Equipment

  • 1 dutch oven or cast iron pot must be oven-safe
  • Mixing bowl
  • Dough whisk or wooden spoon
  • Measuring cups
  • Parchment paper or dough sling optional
  • Proofing basket

Method
 

  1. In a large bowl, dissolve your sourdough starter in the warm water. Let it rest while you add the bread flour and sea salt into a separate bowl. Combine the ingredients and mix until no dry flour remains. Cover and let rest for 30–60 minutes (this is called the autolyse).
    80-100 grams active sourdough starter, 500 grams bread flour, 10 grams sea salt, 350 grams warm filtered water
  2. Over the next 3–4 hours, perform 4–6 sets of stretch-and-folds, spaced about 30 minutes apart. To do one set: grab one side of the dough, stretch it up, fold it over to the other side. Rotate the bowl a quarter turn and repeat until you've done all four sides. Cover between sets.
  3. Turn the dough out onto an unfloured surface. Shape it gently into a round (boule), building surface tension as you go. Place seam-side up into a floured proofing basket (banneton) or a bowl lined with a well-floured kitchen towel.
  4. Cover tightly and let proof on the counter for 1 hour. You can also refrigerate overnight, or for up to 16 hours. This slow, cold proof deepens the flavor and makes the dough easier to score.
  5. About an hour before you want to bake, place your Dutch oven (with lid) in your oven and preheat to 450°F (230°C). Don't rush this — you want that pot screaming hot.
  6. Remove the dough from the fridge. Dust flour generously over the top. Carefully tip the dough out onto a piece of parchment paper, floured side down. Score the top with a sharp knife or bread lame. Lower the dough (parchment and all) into the hot Dutch oven and put the lid on.
  7. Bake with the lid on for 25 minutes. This steams the loaf and lets it spring up beautifully.
  8. Remove the lid and continue baking for another 25–30 minutes, until the crust is a deep, caramelized brown. Don't pull it too early — that color is flavor.
  9. Transfer to a wire rack and resist cutting into it for at least 1 hour. The crumb is still setting. It's the hardest part. You can do it!

Notes

Your bread is done when the crust sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should read around 205–210°F. And that dusting of flour on top before baking? It's not just decorative — it helps the score stay open and gives the crust a beautiful rustic look.