This simple and delicious sourdough recipe is perfect for both beginners and seasoned bakers. With just a few basic ingredients and a bit of patience, you’ll create a tangy, flavorful loaf with a beautifully chewy texture and crisp crust. It’s an easy, rewarding way to bring the art of homemade sourdough into your kitchen!
Simple Sourdough | Vintage Life Farm
This simple and delicious sourdough recipe is perfect for both beginners and seasoned bakers. With just a few basic ingredients and a bit of patience, you'll create a tangy, flavorful loaf with a beautifully chewy texture and crisp crust. It's an easy, rewarding way to bring the art of homemade sourdough into your kitchen!
Ingredients
Ingredients:
- 340 grams starter good and bubbly
- 600 grams warm water
- 1030 grams flour I switch mine up, but I use bread flour or fresh milled
- 25 grams salt I use Redmond, pink Himalayan, or celtic
Instructions
Directions:
- Combine ingredients in a large bowl and let sit for 15-30 minutes.
- Knead dough for a couple minutes to get it combined and resembling a ball of dough. No need to overwork it.
- Shape into a ball, place in an oiled bowl, cover, and let rise for 5-6 hours, stretching and folding around 3 times over the course of 4-6 hours.
- In between stretch & folds, keep in a warm place to encourage rising.
- After the 5-6 hours and stretch & folds, split the dough in half and shape each into a ball.
- For immediate baking, place on parchment paper, flour and score the tops.
- For overnight proofing, place in bowls or banneton baskets, cover and refrigerate until ready to bake.
*Baking Instructions:**
- Preheat oven to 450°F with a Dutch oven inside, if you have two you can do both loaves at once.
- Score the top and rest the loaves while the oven pre-heats.
- Bake for 22 minutes with the lid on, then remove the lid and bake for another 22 minutes.
- Cool on a rack for at least an hour before slicing and storing in a plastic bag in the fridge.
Notes
*A cast iron skillet with foil can substitute for a Dutch oven.
*Oven temps can vary, you may have to lengthen or shorten cooking time for each session.
