Basic Sourdough
Equipment Needed
- Dutch oven
- Kitchen scale
- Mixing bowls
- Dough scraper (recommended)
Timeline
Total Time: 36–39 hours
- Feed Starter: 24 hours
- Build Leaven: 12–14 hours
- Final Dough: 30 minutes to 3 hours
- Baking: 35 minutes
Stage 1: Feed Starter (24 hours)
Ingredients
- 60 g flour
- 60 g water
- 15 g active sourdough starter
Instructions
- Combine ingredients thoroughly
- Stretch and fold 3 times during the fermentation period
- Bulk ferment in refrigerator for up to 24 hours
Stage 2: Build Leaven (12–14 hours)
Ingredients
- 125 g water
- 125 g flour
- 25 g starter from Stage 1
Instructions
- Mix ingredients until well combined
- Let rest at room temperature
- Proceed when leaven is mature
Stage 3: Final Dough
Ingredients
- 500 g water
- 250 g leaven (from Stage 2)
- 800 g flour
- 15 g salt
Instructions
- Combine ingredients and autolyse (rest) for 30 minutes to 3 hours
- Shape dough as desired
- Proof until ready
Baking Instructions
- Preheat Dutch oven to 500 ℉ (260 ℃)
- Reduce temperature to 450 ℉ (230 ℃)
- Bake covered for 20 minutes
- Uncover and bake for an additional 15 minutes
Notes
- Times may vary depending on room temperature and starter strength
- Watch dough behavior rather than strictly following time guidelines
- Final proof time will depend on ambient temperature and dough development
source: Mom