Amateur Sourdough Loaf

Amateur Sourdough Bread Loaf Recipe

Supplies: (affiliate links to the actual products I use below - I may earn a small commission at no extra cost to you!) 

• Large bowl 
• Sourdough starter kit - if you choose to not buy this kit, get each of the items individually
  • Dough whisk
  • Proofing basket
  • Razor
• Something to cover your bowl if it doesn't have a lid, and to cover your proofing basket - I use disposable shower caps but you can also use a tea towel
• Dutch oven
  • I love this one so much that I ended up buying the matching casserole skillet. We use this almost every day!
• Silicone bread sling
• Food scale

Ingredients:

• 500 g flour (I use unbleached AP flour)
• 350 g water
• 100 g sourdough starter
• 10 g salt

Steps (don't freak out about how many steps - it's a lot but it's easy):

1. Combine 500 g flour and 350 g warm water. 
2. Using your dough whisk, mix like your life depends on it. The more you can whip it, the better! 
3. Cover and let sit for 30-60 minutes
4. Mix in 100 g sourdough starter and 10 g salt. Once your dough is tough and can't be mixed with the whisk any longer, pick it up and start massaging it in your hands to knead the dough. I kind of let it stretch and fall down then grab and rotate. You're trying to build strength in your dough and remember this is an amateur recipe - we aren't looking for some steps that a pro would tell you! You can do this!
5. Put the dough back in your bowl, cover, and let sit for about a hour.
6.  First round of stretch and folds. Wet your hands so it doesn't stick to the dough then scoop your fingers underneath the dough, grab, pull up and shake as high as you can without breaking, then fold it over and put it down. Twist the bowl and repeat 4-6 times. Cover and let sit for 30 minutes
7. Second round of stretch and folds. Cover and let sit for another 30 minutes.
8. Depending on the temperature of your house and the hydration level of your dough, you may need more rounds of stretch and folds. Do not move onto coil folds until your dough is picking up from the bowl in one full clump.
9. Once you start coil folds - stick both hands under your dough and lift. The entire dough ball should lift. Let the dough fall in the front/back and then place back down in the bowl. Twist the bowl and repeat 4x. Cover and let sit 30 minutes.
10. Second round of coil folds. Cover and let sit 30 minutes.
11. Keep doing rounds of coil folds until you form a smooth ball. Once you have the smooth ball, cover and let sit until it almost doubles in size. The time it takes for this to happen will vary on the temperature of your house. You'll know it's ready when you can poke it and it's not sticky, and you can start to pull away from the bowl cleanly.
12. Sprinkle some flour on your clean counter then dump out your dough. You are going to do a pre-shape by taking your hand and grabbing the back and rotating under and pulling towards you then twist. Repeat until you have a neat ball then turn your bowl upside down and cover your dough for 30 minutes.
13. Grab your dough and form as thin of a rectangle as you are able. You'll have to keep taking corners and sides and stretching until it gets as thing as possible without breaking.
14. Pick up one side of the rectangle and fold over 1/3, then pick up the other side and fold over another 1/3. Start to roll the dough like a sleeping bag where you roll and tuck the sides. You are building tension on your dough!
15. Squeeze the edges together to "close" your ball then place upside down in a floured banaton basket. Cover and put in the fridge overnight to do a 2nd rise. Don't forget this step! I forgot this a lot and my dough wouldn't turn out.
16. Good morning - you've make it to day 2 and today you'll actually bake and eat your bread. I promise it's worth it! Now turn your oven to 450 degrees and put your dutch oven inside while it pre-heats.
17. Once pre-heated, pull your dough from the fridge and dump out onto your silicone baking mat.
18. Using a sharp razorblade, do a deep score in your cold dough. I usually do a half circle.
19. Carefully place the dough into your dutch oven, cover, and bake for 25 minutes.
20. Remove lid, turn heat to 400 degrees and bake for 15 minutes or until 205-210 degrees internally.
21. Remove from the oven, pull out of the dutch oven and let sit for at least 1 hour before slicing.
22. FINALLY slice and enjoy. You did it, Sis!

If you're still here with me, go ahead and start your next loaf because you will go through this loaf so quickly and now you know it takes 2 days before you can enjoy it! 

If you want to add anything to your dough, do it during steps 13 and 14. I've added small cubes or cheddar cheese and diced jalapeno and it's damn good!!!! 

Comment below if your try this out and what you think!