Recipe: Simple and Easy-to-Bake Sourdough Bread (Using Sourdough Starter) By Hatice Öncel
You don't need a complicated sourdough bread recipe when you're just craving for a good old, homemade artisan bread to serve your friends and family. You just need your bread to be crusty and chewy on the outside and soft and moist on the inside...
Well, you're in for a treat as we share this simple and easy-to-bake sourdough bread recipe from our featured baker this month, Hatice Öncel.
Ingredients
LEVAIN
30 grams bread flour
30 grams water
30 grams ripe sourdough starter
MAIN DOUGH
350 grams bread flour
50 grams whole wheat flour
50 grams rye flour
50 grams dinkel (spelt) flour
10 grams fine sea salt
375 grams water
Instructions
Levain (8:00 a.m.)
In a small container, mix the levain ingredients and keep at 74-76°F (23-24°C) for 5 to 6 hours.
Autolyse (12:00 p.m)
In a medium mixing bowl, mix the flour and water (20 grams is reserved until the next step). Cover and let rest for 1 hour.
Mix (1:00 p.m.)
To the mixing bowl holding your dough, add the salt, ripe levain (from step 1), and reserved 20 grams water. Knead by hand about 10 minutes. Transfer your dough to a oiled bulk fermentation container and cover.
Bulk Fermentation (1:10 p.m. to 5:30 p.m.)
Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.
Preshape (5:30 p.m.)
Lightly flour your work surface and scrape out your dough. Lightly shape into a round . Let the dough rest for 30 minutes, uncovered.
Shape (6:00 p.m.)
Shape the dough into a round (boule) or place in proofing baskets. I used 22 cm round @superbaking.store bread proofing basket.
Cover proofing baskets with reusable plastic and seal shut. Let the dough sit out on the counter for 20 minutes. Then, place the basket into the refrigerator and proof overnight.
Bake (Preheat oven at 10: 30 a.m., bake at 11: 30 a.m.)
Preheat your oven with a combo cooker or Dutch oven inside to 250 C . When the oven is preheated, remove your dough from the fridge, score it, and transfer to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 25 minutes. After this time, remove the lid and continue to bake for 15 or 20 minutes. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 1 to 2 hours on a wire rack before slicing.
Serve and enjoy!
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