This beginner sourdough recipe is perfect for bakers looking to jump right in! It is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast. 

Ingredients:

100 g (1⁄4 – 1/2 cup) bubbly, active starter

375 g  (1 1/2 cups plus 1 tbsp) warm water, or more

500 g (4 cups plus 2 tbsp) bread flour

9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt

Instructions:

Make the Dough

1. Whisk together the starter, water, and salt in a large bowl. Add the flour. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with a clean, very damp kitchen towel. Let rest for 30 minutes.

Stretch & Fold the Dough (optional)

1. You have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. 

Bulk Rise

1. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise.
2. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment.

Cut & Shape the Dough

1. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
2. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
3. Move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
4. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. 

Second Rise

1. Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking. Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough is ready when it is slightly puffy but not double in size.
2. Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Score the Dough

1. Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

Bake the Dough

1. Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
2. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
3. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Although a long written recipe, the process of making sourdough bread is simple and worth the time! Pair the fresh bread with a dipping sauce of Olivo Amigo Olive Oil, Balsamic Vinegar, and Mediterranean Spices! Such a simple, yet delightful bite!