Easy Sourdough Bread Recipe. A step by step Guide.

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Easy Sourdough Bread Recipe
100g starter
350g warm water
460g white flour
40g whole wheat flour
10g salt

Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all the flour is absorbed. The dough will look “shaggy” but will come together. Let rest (autolyze) for 30 minutes or up to 1 hour, if preferred.

After an hour, uncover the bowl and do a series of four "stretch and folds".
Now the dough needs to rise. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 4-10 hours depending on the temperature of your ingredients.


Gently scrape the dough out of the bulk fermentation container on the table and let rest for 30 minutes, uncovered.
After the dough has rested and relaxed outward, shape as a boule.

Place the banneton into the refrigerator overnight.

Preheat your oven with the rack at the bottom third to 450°F (230°C). Place your Dutch oven inside.
When your Dutch oven has preheated, score the top of your bread with a bread lame or razor.

Bake for 25 minutes. After 25 minutes, take the top off the Dutch oven and continue baking for 25 more minutes.
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