Sourdough bread

Oh. My. God. My loaf is not perfect by any means but I am so proud of it!! The tang! The crisp crust! The chewy inside! Those air pockets! I cannot believe I made  bread and that it tastes like this. Everybody needs to try this at least once! Melt some butter on this bad boy and nothing can be better. I immediately made soup to dip the bread in as well, and I have no regrets.

Making tangy sourdough bread with a crunchy crust takes lot of patience, but it’s sure worth it.

Top tips from me:
1) Linked below is the 19-minute-long video that The Bread sent to me to follow. It’s fairly easy to follow, though your dough may end up looking slightly different than her’s, as mine did, too.
2) When adding your starter, it should be about 6-12 hours after feeding when it has risen to its peak. Plan ahead and feed your starter well before you start making your dough.
3) The measurements, just like the starters, may be a bit off when it comes to converting them to cups, so make sure the consistency of your dough always matches that in the video, even if that means adding more flour.
4) I ended up only doing the three folds like the baker ends up doing in the video.
5) Feel free to just use all-purpose flour instead of brown rice flour if you don’t have it. Definitely make sure you use semolina and that the parchment paper is properly cut, though, to avoid your loaf sticking to the dutch oven.
6) I proved my dough in some Corning ware since I don’t have a banneton, which may have affected the shape. I also bought a dutch oven to bake my bread in, since my research told me that was easier with the steaming process, so another video is linked below to explain how to bake your bread that way.
7) After talking to The Bread again, my theory is that I should have used my starter 8-12 hours after feeding, folded my dough one more time, shaped it 20 minutes just before baking and increased the temperature to 500 degrees. I will experiment and see what works for a better rise next time!

This recipe is long and tedious, but extremely worth it. It will take about 6-8 hours for you to finally get your dough shaped, then an overnight proof for 12-16 hours, then baking for 40 minutes — so definitely do this on a weekend or slow day at work. You will get one medium sized loaf out of this.

70 g whole wheat flour — 255 g all-purpose or bread flour — 253 g water — 65 g starter (called levain) — 7.5 g sea salt (or table salt) — extra water and flour for folding and shaping — brown rice flour and semolina/cornmeal to sprinkle on loaf 

The easiest method to bake bread! Follow this video for specific baking instructions.


A QUICK OVERVIEW OF THE STEPS: autolyse — levain — sea salt — fold — lamination — stretch and fold #1 — stretch and fold #2 — stretch and fold #3 — shape — proof — bake

– Add 70 g of whole wheat flour, 255 g of all-purpose/bread flour and 253 g of water to a large mixing bowl. Stir to combine until no dry flour remains and the consistency is a wet yet stretchy dough.

– Let the dough sit covered for 3 hours. After, wet your hands and gently pull at a section of the dough to make sure it stretches without ripping.

– Add in 65 g of your starter that has been sitting for at least 6 hours since feeding. Wet your hands again and hand mix in the starter for about 3 minutes until fully incorporated. 

– Let the dough sit covered for 30 minutes.

– Add 7.5 g of salt to the dough. Wet your hands and hand mix for another 3 minutes until fully incorporated. 

– Let the dough sit covered for 30 minutes.

– Lightly wet the counter and your hands. Scrape dough out of bowl onto counter. Use a wet knife or bench scraper to release the top of the dough from the counter, and then stretch the top out before folding down to the bottom of the dough.

– Repeat the folds on all 4 sides of the dough.

– Round the dough and return it to the bowl. Let the dough rest covered for 30 minutes.

– Lightly wet the counter and your hands, scraping the dough out of the bowl onto the counter again. Use the knife or scaper to lift edges of the dough.

– Grab the edges, lift and gently pull the dough to stretch it from the center. Release the edges onto the counter. Repeat on all four sides until a large rectangle is made.

– Pick up one side of the stretched dough and fold it towards the center, covering about 1/3 of the remaining dough. Fold the other edge on top of the rest — effectively folding the dough in thirds.

– Pull the top of the dough down halfway and then the bottom up over the top section. Now, you should have a folded dough in the size of a smaller square.

– Move the dough to a dish, such as a Pyrex dish or Corning ware. Let dough rest covered for 45 minutes.

– The dough should have expanded to the size of the dish. Wet hands and lift dough from center to let the top fold underneath. Repeat this until all sides have folded until the dough to make a small square again. Let dough rest for 45 minutes.

– Repeat previous step at least three times, or until dough is puffy, feeling sturdy enough and has roundness in the edges.

– Flour the counter and the bottom edge of the dough in the dish. Using floured hands, scrape the top of the dough out of the dish, then flip and let it slide out onto counter. Use your knife or scraper to bring flour under the dough.

– Gently pull the top of the dough and fold halfway over the dough. Repeat for the bottom. 

– Grab the side of the dough which has not been folded yet and roll it tightly into the dough, creating a loaf shape. Seal all seams in the loaf, including on the sides not rolled.

– Dust dish meant for proving and top of dough with flour (brown rice or whatever is handy). Flip the dough into the proving dish with floured surface on the bottom. Cover and prove overnight in the fridge for 12-16 hours.

– Preheat oven at 475 degrees with dutch oven inside.

– Cut parchment paper in shape of bottom of dutch oven with two flaps for easy removal. Flip dough fresh out of fridge onto parchment paper on a flat surface. Transfer dough with parchment paper on the bottom to the preheated dutch oven.

– Bake bread covered for 20 minutes.

– Reduce heat to 450 degrees and bake bread uncovered for at least 10 minutes. Bake longer for a browner crust.


Did you make this recipe and have any suggestions? Make sure to leave a comment!

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