Simple Sourdough Bread Recipe

Written by: Gerhard Riehl

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Published on

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Time to read 1 min

Overview

Prep Time: 23 hours

Cook Time: 1 hour

Total Time: 24 hours

Yield: 2 loaves

Category: Bread

Difficulty Level: Beginner

 

Description

This easy-to-follow recipe is perfect for those who want to start their sourdough bread-making journey. The result is a golden, crunchy, and flavorful loaf that pairs beautifully with any meal.

 

Ingredients

For the Starter (Levain)

  • 38g whole wheat flour
  • 38g bread flour
  • 76g water (room temperature)
  • 38g active sourdough starter

For the Dough

  • 773g bread flour
  • 114g whole wheat flour
  • 51g rye flour (whole grain)
  • 653g water (filtered or spring water)
  • 18g fine sea salt

 

Step-by-Step Instructions

1. Prepare the Levain (8:00 AM)

In a small container, mix the starter ingredients. Keep it in a warm spot (74°F-76°F / 23°C-24°C) for 5-6 hours.

2. Autolyse the Dough (12:00 PM)

In a large mixing bowl, combine the bread flour, whole wheat flour, rye flour, and 603g of water. Mix well, cover, and let rest for 1 hour.

3. Mix the Dough (1:00 PM)

Add the levain, salt, and the remaining 50g of water to the dough. Mix by hand until well combined. Transfer to a bulk fermentation container.

4. Bulk Fermentation (1:10 PM - 5:10 PM)

Perform 3 sets of stretch-and-folds at 30-minute intervals (the first fold starts at 1:40 PM). Let the dough rest between each fold.

5. Divide and Preshape (5:10 PM)

Turn the dough onto a floured surface. Divide it into two equal parts and gently shape each piece into a round. Let it rest for 25 minutes.

6. Final Shaping (5:35 PM)

Shape the dough into a round (boule) or oval (batard). Place in proofing baskets lined with cloth.

7. Proofing (5:40 PM - Next Day 9:30 AM)

Cover the dough with plastic wrap and let it sit at room temperature for 20 minutes. Transfer to the refrigerator for overnight proofing.

8. Bake (Preheat at 8:30 AM, Bake at 9:30 AM)

  1. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
  2. Remove the dough from the fridge, score it, and place it in the hot Dutch oven.
  3. Bake covered for 20 minutes, then remove the lid and bake for an additional 30 minutes.
  4. The loaf is ready when it reaches an internal temperature of 208°F (97°C).

Let the bread cool for 1-2 hours before slicing.

 

Tips for Success

  • Water Quality: Use chlorine-free water for better fermentation.
  • Timing Flexibility: You can bake the loaves anytime on the second day, depending on your schedule.
  • Scoring: Use a sharp blade to score the dough for optimal rise and beautiful patterns.

Enjoy your homemade sourdough bread!

 

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