Basic Fail-Proof Sourdough Bread

PREP TIME: Varied

COOKING TIME: 40 minutes

SERVES: 5-8

This recipe is perfect for creating a classic, simple sourdough loaf. The dough is incredibly forgiving, making it ideal for bakers of all levels. It can be easily adjusted to suit any season: add more water and extend the bulk rise during cold, dry winters, and shorten the bulk rise in hot, humid summers. Whether you're a novice or an experienced baker, this adaptable recipe ensures delicious results every time.

INGREDIENTS

• 100 g starter (fed)

• 450 g white bread flour

• 50 g whole wheat flour (or sub rye flour)

• 375 g warm water

• 10 g salt

• Toppings as desired

INSTRUCTIONS

1. Feed the starter: Do this 6-8 hours before you plan to use it.

2. Combine dry ingredients and toppings: Mix them together in a bowl.

3. Prepare wet ingredients: In a separate bowl, combine 350 g of water with the starter and stir until well mixed.

4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients (excluding the salt) and stir with a spoon.

5. Autolyze: Let the mixture rest for 30-60 minutes. After resting, add the salt and the remaining 25 g of water. Mix and knead with your hands until the dough is smooth.

6. Bulk rise: Cover the dough and let it rise for 6-8 hours, stretching and folding it every hour.

7. Bench rest: Test the dough by poking it to see if it springs back. Perform a final stretch and fold to shape the dough, then dust it with flour and let it rest for 20 minutes.

8. Shaping: Gently fold and roll the dough into the desired shape. Place it in a flour-dusted proofing basket and let it rest for 3-4 hours at room temperature, or overnight in the refrigerator.

9. Preheat the oven: Set it to 500°F with a Dutch oven inside.

10. Bake: Flip the dough onto cornmeal-dusted parchment paper, score it with a knife, and bake for 30 minutes covered, then an additional 10 minutes uncovered.