Easy Sourdough Bread Recipe Day 1
Ohhhhh sourdough. My friend. My bubbling, sweet smelling pet. Nothing says home like fresh sourdough bread.
You'll notice the word "easy" in the title of this recipe. Raising and baking the perfect sourdough loaf feels part art, part science experiment. Everybody has their own special tweaks and tricks . Although it's a two-day process, the methods I use in this recipe are definitely easy compared to most.
Enjoy your sourdough baking! xx
Framed Chic Easy Sourdough Bread Recipe
1. Make your Levain (9am) and 1st Ferment
- 45 g mature sourdough starter *Make sure to save some mother starter!
- 45 g unbleached all purpose flour
- 45 g stone ground whole wheat flour
- 90 g water (filtered, room temp)
Add the above together in a large jar or covered bowl. Thoroughly mix with hand until incorporated and no dried clumps remain.
Cover jar or bowl - ensure lid is NOT air tight. Sourdough ferments and we don't want our jar exploding!
Place in warm area to ferment for 6 hours at 78 degrees F (you can use your oven while it's off with the door cracked open a few inches and the light left on).
2. Start Autolyse - 30 minutes before levain is finished (2:25pm or so)
- 500 g unbleached all purpose flour
- 273g unbleached bread flour
- 175 g stone ground whole wheat flour
In a large bowl, mix dried flours using your hand - open claw method, until evenly distributed.
- 660 g lukewarm filtered water (90-95 degrees F)
Add the water to the flour mixture and mix by hand until flour is hydrated. It may look a little dry - do not add more water. We are basically just hydrating the flours prior to adding the sourdough.
Cover bowl with plastic wrap or a damp towel (I use and re-use cheap plastic shower caps!) and let sit 30 minutes (aka) the remainder of the levain ferment time) in the same place with your sourdough levain so they stay at the same temp.
3. Add sourdough levain to autolyse flour (3:00pm)
Once autolyse is done, fold out the sourdough levain on top of the flour mixture.
Spread the sourdough over the surface of the dough. Wet your hand and poke the sourdough into the flour dough all the way to the bottom. Poke, pinch, fold mix until evenly distributed (1-2 mins). Note: I keep a little bowl nearby with a couple grams of filtered water to wet my hand as needed.
If you're not doing the optional Rubaud method below, place your dough back in warm spot for 15 minutes, and skip to #4.
3a. (Optional) Rubaud Method
Using moistened hand, use scoop/slap Rubaud method, scooping up dough, slapping down - going around the bowl for about 3 mins. Place your dough back in warm spot for 15 minutes.
4. Salt your dough
- 20 g fine sea salt
Sprinkle your salt over the surface of the dough. Use hand to spritz a little water, then either poke, pinch, fold until thoroughly combined (3 mins) (OR) do the Rubaud method scoop slap again.
5. Bulk Ferment and Stretch & Fold (3:30pm)
Cover bowl back up with plastic wrap or damp towel and place back in your warm spot for 3-4 hours or until double in size.
During bulk ferment, you will do a series of three "stretch and folds" within the first hour. Wet hand and pull/stretch the dough toward the other side of bowl and let flop down. Do this to all sides of dough, moving around the perimeter of the bowl. Then cover and place back in your warm spot.
1st fold and stretch- 15 min (3:45pm)
2nd fold and stretch- 15 min (4:00pm)
3rd fold and stretch- 30 min (4:30pm)
Once folds are done, let the dough "rest" in your warm spot for the remainder of the bulk ferment time.
6. Split and Shape Loaves (7:30 or 8:00pm)
After the bulk ferment, your dough should have some bubbling activity and be double its original size.
With wet rubber scraper, CAREFULLY fold out your dough mound onto un-floured surface. (I use my clean countertop).
Grab a handful of unbleached flour and create a "flour line" separating the dough down the middle. Using a knife or metal bench scraper, cut down the flour line, splitting the dough into two.
Using a floured bench scraper, pre-shape your loaves by pushing the dough under itself and rotating the dough until you get a ball shape. (I'd recommend watching a video on this). Do to pre-shape each loaf.
Once loaves are pre-shaped, immediately cover them with large overturned bowls and let sit for 15 mins.
Remove bowls and let sit uncovered for an additional 10 mins. to dry out the surface a bit.
7. Final Dough Shaping and Overnight Ferment
Dust tops of sourdough mounds with flour. Using a floured bench scraper, gently flip dough over so the floured side is facing down. Grab the bottom of the dough, stretch it and fold to the center of the dough. Stretch and fold the right side over to the left, and the left side to the right. Grab the top piece and stretch it down over the whole dough mass. Gently flip dough back over. Use hands to pull dough toward you while rotating until you have a tight round shaped mound. (I'd recommend watching a video on this).
Gently place loaves - seam side up - in in proofing baskets (bannetons) dusted with rice flour. You can also use mixing bowls with rice floured kitchen towels.
Place each proofing basket into a large plastic bag closed with a rubber band (or use a plastic shower cap) so loaves do not dry out while proofing.
Place in refrigerator to proof overnight for 14-15 hours.
Whew! You made it through day one!
Bake Day tomorrow~