The Easiest Recipe for Homemade Delicious Sourdough

Directions

day 1: feed starter. FOr more details on starter, click here


Day 2: PREPARE DOUGH

• Prepare your dough the DAY BEFORE you want to bake it. I usually start in the afternoon.
• Using a spoon, combine 450 g of flour with 350 g of warm, distilled water. Cover with a damp cloth and let it sit for one hour.
• Add 80 g of bubbly sourdough starter and stir into your dough. Cover with damp cloth and let sit for half an hour.
  
• Add 10 g of salt. Sprinkle it across the top of your dough and then fold the dough into itself to mix.
  
• Cover with your damp towel and place it into you oven with the oven light on.
  **The oven light is a GAME CHANGER. Rarely are kitchens warm enough for dough to rise properly. But your oven light raises the temperature to between 70-90°F– perfect for your dough!
• Using your spoon, fold the dough into itself gently for about 30 seconds.
  
  Place it back into your oven to rise. Set timer for an hour and repeat.
• Repeat this step twice more– so that every hour for three hours, you are folding your dough and airating it.
• Cover dough with seranwrap and place in refridgerator over night.
• DAY THREE: BAKE
• Preheat your oven to 515°F. Once at temperature, place your dutch oven inside and let it get hot for half an hour.
• Remove your dough from the refridgerator.
  
  If you have banneton basket, you can flour it and place your dough down in it for thirty minutes to create shape. This is purely for looks! If you don’t have one, no worries.
  
  Instead, place your dough onto a lightly floured cuttingboard and gently fold it into itself so it is a nice, round lump.
  
  Lightly flour the entire ball of dough.
• Remove (CAREFULLY IT IS HOT!) your dutch oven and place it on your cook top. Lightly flour the bottom to prevent sticking, and gently place your dough into it. Press with a knife into the top of your dough to make a criss-cross pattern.
• Put the lid on your dutch oven and cook in the center rack of your oven and bake for 20 minutes.
  
• Remove the lid from dutch oven and turn down the temperature to 450°F. Bake for an additional 30 minutes.
• Remove dutch oven and using a spatula, place bread onto a cutting board to cool. Let cool for at least 30 minutes.
• Cut slowly. Savor the fact that you are a freakin’ baker now. You just created a loaf of bread from nothing. Pat yourself on the back. Do a victory dance. Send photos to all of your friends. Post on social media. And share this recipe 😉
  
• Eat your freshly baked sourdough standing at the kitchen counter like a beast. Smear it with butter. Put some salami on it. Eat it and share it, because it will only stay fresh for 2-3 days. Store bread in a bread bag or saran wrap.