Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 2 loaves
Measurements:
(Recipe in grams below!)
Sourdough Bread
2 & 1/4 cups active sourdough start
3 cups warm (filtered) water
3 tbsp honey
8 & 1/4 cups unbleached flour (bread or all-purpose flour)
1 tbsp salt
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Sourdough Bread
250 grams active sourdough start
650 grams warm (filtered) water
60 grams honey
1000 grams unbleached flour (bread or all-purpose flour)
20 grams salt
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Mix your active sourdough starter and warm filtered water until combined well.
Measure out and mix honey into the sourdough starter water.
Step 2
Mix in unbleached All-Purpose flour and salt into the sourdough starter mixture. Combine these ingredients. Mixture will be slightly sticky. Cover bowl with a damp cloth and let this sit for about an hour.
Step 3
We now start out 4 rounds of folds. Using your hands grab each corner of the dough and bring it to the other side of the bowl (This allows the gluten to start forming). Repeat your folds 3 more times, waiting 30 minutes between each fold.
Step 4
Once you have completed your folds, pour dough out on counter and split in half.
Step 5
Take one dough section and stretch dough thin out on counter. Fold the top and bottom into the center and then fold in the sides. Roll this up and then mold into a ball (go up straight and then pull down like a candy-cane motion). Repeat for second dough ball. Cover with damp cloth and let sit for another hour to rise.
Step 6
Flour a dish towel and place in a bowl. Flip the dough balls over and stretch the top, bottom, and sides up and back into the center. Flip over again, mold into a tight ball again using the candy-cane motion and place upside down into floured cloth bowl.
Step 7
Let the bread rise while you are preheating your oven to 425 degrees Fahrenheit. Place dutch oven pan with lid into the preheating oven.
Once oven is preheated, flip dough into pan and score the top with your choice of design.
Step 8
Bake loaf of sourdough for 25 minutes with the lid on and 15 minutes with the lid off.
Let the loaf sit and come to room temperature for about an hour before cutting and eating fresh (repeat for other loaf)!
Store in the fridge, wrapped in a paper towel and placed in a plastic bag (this slows down the molding of the bread so it stays good for at least a week!)
