Everyday Sourdough Loaf
Everyday Sourdough Loaf
Ingredients
- 1000 g bread flour
- 720 g water, 700g for autolyse, 20g reserved for bassinage
- 220 g active sourdough starter, 84% hydration
- 20 g salt
Instructions
- 1
In a large bowl, combine the 1000g bread flour with 700g of water. Mix by hand until no dry flour remains and a shaggy dough forms.
⏱️ 5 min
- 2
Cover the bowl and let the dough rest for 30 minutes for the autolyse.
⏱️ 30 min
- 3
After the autolyse, add the 220g active sourdough starter to the dough. Mix thoroughly by hand, squeezing and folding the dough until the starter is fully incorporated.
⏱️ 10 min
- 4
Sprinkle the 20g of salt over the dough. Pour the reserved 20g of water over the salt. Mix by hand, squeezing and folding the dough until the salt and additional water are completely absorbed and the dough feels smooth.
⏱️ 10 min
- 5
Let the dough rest for 30 minutes.
⏱️ 30 min
- 6
Perform the first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this motion 3-4 times until all sides have been stretched and folded.
⏱️ 5 min
- 7
Cover the bowl and let it rest for 30 minutes.
⏱️ 30 min
- 8
Repeat the stretch and fold process (Step 6) three more times, with 30-minute rest periods (Step 7) in between each set. This will result in a total of 4 sets of stretch and folds.
⏱️ 105 min
- 9
After the last set of stretch and folds, cover the dough and let it bulk ferment at room temperature for 3-4 hours, or until it has noticeably risen and shows signs of activity (bubbles).
⏱️ 240 min
- 10
Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Divide the dough into two equal portions using a dough scraper.
⏱️ 5 min
- 11
Work with one portion at a time. Gently shape each portion into a round (boule) by pulling the edges towards the center and creating surface tension.
⏱️ 5 min
- 12
Let the pre-shaped dough rest on the counter, uncovered, for 20 minutes.
⏱️ 20 min
- 13
Lightly flour the work surface again. Take one pre-shaped dough ball. Gently flatten it into a rectangle. Fold the top third of the dough down to the center. Fold the bottom third of the dough up to meet the top, creating a log. Fold the log in half lengthwise and seal the seam by pinching. Roll the dough to create a tight cylindrical shape (batard).
⏱️ 10 min
- 14
Place the shaped dough seam-side up into a floured banneton. Repeat with the second dough portion.
⏱️ 5 min
- 15
Cover the banneton with a plastic bag or wrap. Transfer the banneton to the refrigerator for a cold proof overnight (approximately 8-12 hours).
⏱️ 480 min
Kitchen Tools
Everyday Sourdough Loaf
- 1000 g bread flour
- 720 g water, 700g for autolyse, 20g reserved for bassinage
- 220 g active sourdough starter, 84% hydration
- 20 g salt
Instructions
- 1
In a large bowl, combine the 1000g bread flour with 700g of water. Mix by hand until no dry flour remains and a shaggy dough forms.
⏱️ 5 min - 2
Cover the bowl and let the dough rest for 30 minutes for the autolyse.
⏱️ 30 min - 3
After the autolyse, add the 220g active sourdough starter to the dough. Mix thoroughly by hand, squeezing and folding the dough until the starter is fully incorporated.
⏱️ 10 min - 4
Sprinkle the 20g of salt over the dough. Pour the reserved 20g of water over the salt. Mix by hand, squeezing and folding the dough until the salt and additional water are completely absorbed and the dough feels smooth.
⏱️ 10 min - 5
Let the dough rest for 30 minutes.
⏱️ 30 min - 6
Perform the first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this motion 3-4 times until all sides have been stretched and folded.
⏱️ 5 min - 7
Cover the bowl and let it rest for 30 minutes.
⏱️ 30 min - 8
Repeat the stretch and fold process (Step 6) three more times, with 30-minute rest periods (Step 7) in between each set. This will result in a total of 4 sets of stretch and folds.
⏱️ 105 min - 9
After the last set of stretch and folds, cover the dough and let it bulk ferment at room temperature for 3-4 hours, or until it has noticeably risen and shows signs of activity (bubbles).
⏱️ 240 min - 10
Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Divide the dough into two equal portions using a dough scraper.
⏱️ 5 min - 11
Work with one portion at a time. Gently shape each portion into a round (boule) by pulling the edges towards the center and creating surface tension.
⏱️ 5 min - 12
Let the pre-shaped dough rest on the counter, uncovered, for 20 minutes.
⏱️ 20 min - 13
Lightly flour the work surface again. Take one pre-shaped dough ball. Gently flatten it into a rectangle. Fold the top third of the dough down to the center. Fold the bottom third of the dough up to meet the top, creating a log. Fold the log in half lengthwise and seal the seam by pinching. Roll the dough to create a tight cylindrical shape (batard).
⏱️ 10 min - 14
Place the shaped dough seam-side up into a floured banneton. Repeat with the second dough portion.
⏱️ 5 min - 15
Cover the banneton with a plastic bag or wrap. Transfer the banneton to the refrigerator for a cold proof overnight (approximately 8-12 hours).
⏱️ 480 min