Make Sourdough at Home with 3 Ingredients - Flour, Salt, Water - No More Store-Bought Bread! Simple step-by-step recipe!
INGREDIENTS ( 2 loaves ):
Water - 650 ml
Starter - 200 g
Flour - 1000 g
Salt - 24 g
RECIPE:
1. Begin by filling a bowl with 650 ml warm water 80-85°F ( 25-30 C) and add a small amount of your sourdough starter. If the starter floats, it's active and ready to use. Combine water and 200 g of active starter until well combined.
2. Gradually add 1000 grams of flour (I make sure mine is unbleached) and mix until well combined. Use your hands to knead the dough. It will be sticky at first but as you knead, the dough will become smooth and less sticky. Let it sit at room temperature for 1 hour.
3. Sprinkle 24 g salt over the dough and add a small amount of water (50 ml). Pinch the salt into the dough until it dissolves and then knead it for another 4-5 minutes. I pull it up and fold it over as shown in the video. Cover the dough and let it rest for 30 minutes.
4. Dip both hands in cold water and slip your fingers under the dough on either side and gently pull one side of the dough up and fold it over itself. Rotate the bowl and repeat until you have completed a full circle. Let the dough rest for another 30 minutes.
5. Repeat the folding process - this technique helps build strength and incorporate air. Cover the dough until it just doubled in size. You can also do a bulk fermentation in the fridge overnight but don't let your dough over proof.
6. Prepare your proofing baskets by coating them with flour as it prevents the dough from sticking during the final proofing. Lightly flour your work surface and turn the dough out onto it. Divide the dough into two equal pieces and stretch them into a rectangle shape. Then, fold each end over each other and roll it up from one end. We're going to build tension in this load by pushing it away and pulling it in while tucking in those ends. Repeat the steps with the other loaf and let them sit for 20 minutes on the counter.
7. For the second shaping process, be more gentle as it has lots of air bubbles and the goal is to keep them. Fold each end over itself and roll it up but don't squish it down. Push away and pull it in while tucking in the ends. Put the loaves in proofing baskets and pinch all the edges into the center. Repeat the process with the other loaf. Cover them with something that holds the moisture and put them in the fridge for 6-24 hours (The time depends on how active your starter is, the more active - the less time it needs).
8. Preheat the oven at 500*F (260 C) with the dutch oven inside. Carefully turn the loaves out onto parchment paper. Coat lightly with flour and form a design. Make sure the cuts for the design are very shallow. Make a deeper cut at a 45 degree angle and carefully put the loaf in a preheated dutch oven (500* F). Bake the sourdough bread for 20 minutes at 500* F. Remove the lid and bake for 10 mins (until golden brown) at 400*F (205 C) Carefully remove the pot from the oven. Using the parchment paper as handles, take the loaf out.
9. Let the bread cool before slicing and enjoy! :)
#sourdoughrecipe #healthyrecipe #sourdoughforbeginners #sourdoughbread