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Sourdough

A simple sourdough bread formula — two versions from the recipe card, including baker’s percentages.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 1 loaf
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Formula A
  • 100 g whole wheat flour
  • 600 g white flour
  • 500 g water
  • 150 g sourdough starter
  • 18 g salt
  • sesame seeds
Formula B (Mike G)
  • 700 g flour
  • 560 g water 80%
  • 160 g sourdough starter 10-20%
  • 18 g salt 2%

Method
 

  1. Mix the flour and water and let rest (autolyse) 30 to 60 minutes.
  2. Add the sourdough starter and salt and mix until fully incorporated.
  3. Bulk ferment at room temperature, folding the dough every 30 to 45 minutes for the first few hours, until it is risen and airy.
  4. 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).
  5. 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.