Sour Dough
Sourdough
A simple sourdough bread formula — two versions from the recipe card, including baker’s percentages.
Ingredients
Method
- Mix the flour and water and let rest (autolyse) 30 to 60 minutes.
- Add the sourdough starter and salt and mix until fully incorporated.
- Bulk ferment at room temperature, folding the dough every 30 to 45 minutes for the first few hours, until it is risen and airy.
- Shape into a boule or batard, coating with sesame seeds if desired, and proof (a few hours at room temperature, or overnight in the fridge).
- Bake in a preheated Dutch oven at 500°F, covered, then uncovered until deeply browned.
Notes
Two formulas from the recipe card. Formula B uses baker’s percentages (water 80%, starter 10-20%, salt 2%). The card listed the formulas only; the method above is a standard sourdough process.