Скачать или смотреть A Beginners Guide to Sourdough

Basic Sourdough Bread Recipe (with Stiff Starter)

Part 1: Making a Sourdough Starter (7-Day Process)
Ingredients:

Bread flour (whole wheat preferred for starter)
Water (measured in grams)
Clean jar or container


Method:

Day 1:

Mix 60g bread flour and 60g water in a bowl until a paste forms.
Transfer to a jar, loosely cover, and leave at room temperature for 24 hours.

Days 2–7: Feeding the Starter

Each day, discard half of the starter.
Add 60g bread flour and 60g water, mix, and loosely cover again.
By Day 4, you should start seeing bubbles.
By Day 7, the starter should be bubbly, active, and have a slightly tangy smell.

Tip: Whole wheat flour helps fermentation. You can switch to white flour once your starter is active.

Part 2: Converting to a Stiff Starter

Why Use a Stiff Starter?

Less frequent feedings needed
Milder sour flavour
Less waste

Method:

In a bowl, mix your active starter with flour until it forms a stiff, non-sticky dough.
Return to a clean jar or container.
For future feedings:
Discard half
Add 60g flour + 30g water (i.e. 100% flour to 50% water)
Mix until it forms a dough-like consistency
Store in the fridge between bakes and feed every 3–4 days.

Part 3: Making the Bread

Ingredients:

340g water
110g stiff sourdough starter (can be split between white and whole wheat)
450g white bread flour
10g salt

Method:

In a large bowl, mix:

340g water
110g stiff starter
450g white bread flour
10g salt

Stir until no dry flour remains (no kneading required).
Cover and rest for 30 minutes.

2. Stretch & Fold (instead of kneading)

Dip your hand in water to prevent sticking.
Gently stretch and fold the dough over itself 6–8 times.
Cover and rest for 30 minutes.
Repeat this process 3 more times (every 30 minutes for 2 hours total).

3. Bulk Fermentation

After the final fold, let the dough rest, covered, for 2–3 hours at room temperature.
The dough should rise and show bubbles on the surface.

4. Shaping

Lightly flour your work surface.
Turn the dough out and shape into a rectangle.
Fold up from the bottom, then down from the top, then roll lengthwise.
Rest on the bench for 15 minutes (bench rest).
Final shape into a tight ball using a bench scraper or your hands.
Lightly flour a banneton (or a tea towel-lined bowl), place dough in smooth side down.
Cover and refrigerate overnight.

Part 4: Baking the Loaf

Equipment:

Dutch oven or heavy lidded cast iron pot
Parchment paper
Razor blade, lame, or sharp knife

Instructions:

Preheat oven to 250°C (or as high as it goes), with the Dutch oven inside.
Preheat for at least 20–30 minutes.

Cut a piece of parchment to fit inside the Dutch oven.
Turn the dough out of the basket onto the parchment, smooth side up.
Score the top of the loaf at a 45° angle.
Carefully transfer to the hot Dutch oven.
(Optional) Drop a little water between the parchment and the pot to create steam.
Cover with lid and bake for 20 minutes.
Remove lid and bake for another 25–30 minutes, or until the crust is golden and caramelised.

Final Step:

Remove bread from pot and place on a wire rack to cool completely before slicing.

Notes & Tips
A white-only starter is fine, but combining white and whole wheat adds depth.
Adjust baking time based on your crust preference, lighter or darker.
The stretch & fold method replaces kneading and builds gluten gradually.
A stiff starter reduces sourness and feeding frequency.


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