Sourdough Bread made from scratch
Recipe summary
Sourdough Bread made from scratch — Test starter by dropping a spoonful in water; if it floats, it's ready. — vegetarian
Ingredients
- 100g active sourdough starter
- 1.5 cups room temperature water
- 500g bread flour
- 0.5 tbsp salt
- 1 tsp water (for salt mixing)
- flour for dusting
Method
- 1
Test starter by dropping a spoonful in water; if it floats, it's ready.
- 2
Mix 100g starter with 1.5 cups water.
- 3
Add 500g bread flour and mix until shaggy.
- 4
Cover and rest for 30 minutes.
- 5
Add 0.5 tbsp salt and about 1 tsp water; fold into dough.
- 6
Cover and rest for 30 minutes.
- 7
Perform stretch and folds every 30 minutes twice.
- 8
Do coil folds and cover; let bulk rise until doubled, about 4 hours.
- 9
Lightly flour surface and fold dough sides over itself to shape.
- 10
Place dough in bowl, cover, reshape after 20 minutes.
- 11
Shape dough again, dust with flour, place in basket, cover.
- 12
Cold ferment in refrigerator for 12 hours.
- 13
Preheat oven to 450°F.
- 14
Sprinkle flour on top and score dough with design.
- 15
Bake covered for 25 minutes, then uncovered for 25 minutes.
- 16
Cool bread on rack for 1 hour before slicing.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from KITCHENTOOL. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=MruPbPAvVLQ
