Basic Sourdough Recipe (Start Here)
The foundation of a majority of the recipes you'll find online
Equipment
- Mixing Bowl 6qt
- Food Scale With grams and ounces option
- Dutch Oven 6qt
- Oven Capable of Temperatures in Excess of 450 degrees Fahrenheit
- Parchment Paper To keep from sticking while baking
- Rice Flour For dusting
- Shaping Boule or Batard For fermentation
Ingredients
- 150 grams Active Starter See the video that shows you how to prepare your Elden Spores Sourdough Starter
- 250 grams Warm, Filtered Water Distilled water in the microwave for a few seconds should do it
- 25 grams Olive Oil The better the quality, the better the final flavor.
- 500 grams Bread Flour A/P flour will work here, but you will not form as much gluten as you would with a specially crafted bread flour (More gluten means better proofing which makes more spring which means more delicious).
- 10 grams Fine Salt
Instructions
- Weigh the flour and add the salt, as well. Mix well.
- Weigh the starter and water in a separate container and mix well.
- Combine the wet and dry ingredients loosely and allow to rest for 30min covered in a room temperature warm, dry area under a wetted kitchen towel (this is something like autolysing).
- Begin 'stretches' by grabbing a corner of the dough in the bowl, lifting straight up, and folding on itself. Repeat this in four different corners to evenly stretch the dough. Repeat at least twice per session and perform three sessions, one hour apart, consecutively.
- Allow the dough to 'bulk ferment' for three hours. This can be done in the fridge over night which can create a nice crumb with bubbling in the crust.
- Place the dough on a clean surface and start kneading it allowing the dough to slightly catch the surface and tug on itself, pulling the exterior of the dough tighter and tighter. A little flour is okay to use for doughs that may be finicky but do not use so much the dough begins to spring and not want to form to itself. In event this does happen, just allow the dough to rest for 15 mins or so and try again.
- If you're using a Shaping Boule or Batard, make sure to dust them liberally with rice flour and place the dough inside to allow for resting 30-45min.
- While the bread is resting one last time, preheat the oven to 500F (450F will suffice, but the hotter the better)and place a rack on the very bottom and another in the center of the oven. Place a cookie sheet pan or similar on the very bottom rack. This will help avoid burning the bottom.
- Cut a piece of parchment paper to fit the dough and with enough slack to be able to move the dough using the parchment paper. Dust the parchment paper with corn meal and rest the dough on it from the shaping vessel. Lightly cut the top of the dough with a lame, cover and put in the oven for 30min.
- Remove the lid and continue to bake for an additional 25min.
- The internal temperature of the bread should be no less than 200F before removing from the oven. The loaf should rest/cool for at least an hour before slicing. Enjoy!
Notes
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