Classic Sourdough Bread
A delicious and wholesome loaf made through a natural fermentation process, perfect for sandwiches, toasts, or enjoyed on its own.
Ingredients
For the Levain
- 10 grams sourdough starter (ripe and active, about 2 teaspoons)
- 100 grams bread flour (scant 3/4 cup)
- 100 grams water (about 7 tablespoons)
For the Dough
- 200 grams ripe levain (about 3/4 cup)
- 750 grams water
- 900 grams bread flour (about 6.5 cups)
- 100 grams whole wheat flour (about 3/4 cup)
- 20 grams salt (about 1 tablespoon)
Instructions
Day 1: Evening - Making the Levain
- Mix the levain using a ratio of 1:10:10 (1 part sourdough starter, 10 parts water, and 10 parts flour). Let it ferment overnight for about 10-12 hours at a temperature of 78ºF.
Day 2 - Mixing and Fermentation
- In a large bowl, combine 750 grams of water with 900 grams of bread flour and 100 grams of whole wheat flour. Stir until there are no dry spots. Let it rest (autolyse) for 30 minutes.
- Add 200 grams of ripe levain and 20 grams of salt to the dough. Mix well until combined.
- Allow the dough to rise at 78ºF for about 4-5 hours. Fold the dough every 30 minutes during the first 2 hours to build strength.
- After bulk fermentation, turn the dough onto a floured surface. Shape it into a round loaf and let it rest for 20-30 minutes.
- Place the shaped loaf in a proofing basket or bowl and cover it. Let it sit in the refrigerator for 12-14 hours.
Day 3 - Baking
- Preheat your oven to 450ºF.
- Gently turn the loaf onto a piece of parchment paper. Score the top with a sharp knife or razor blade.
- Bake for about 30-40 minutes or until golden brown.
Notes
Ensure your sourdough starter is active and bubbly before using it. Use a kitchen scale for precise measurements for the best consistency. Don’t skip the folding during bulk fermentation; it helps develop the dough’s structure. Adjust the fermentation time according to the temperature of your kitchen; cooler environments may require longer rises.