Description
If you’re a beginner, a simple way to make sourdough from scratch is to choose a mostly no-knead bread recipe and allow it to “bulk rise” overnight. This means that you prepare the ingredients at night, and then the bread rises while you’re sleeping so it’s ready to be baked when you wake up.
Ingredients
Scale
- 1 teaspoon sea salt
- 90 grams sourdough starter
- 2 1/4 cups water
- 520 grams whole wheat flour
Instructions
- Combine the flours you are using, such as whole wheat and regular bread flour, with salt. Use about 520 grams of flour and a teaspoon of salt. It’s recommended that you weigh your ingredients for the best results — 520 grams of flour is roughly equivalent to 4 cups.
- Mix 90 grams of your starter (a bit more than 1/2 cup) with 385 grams water (about 2.25 cups). Then pour the wet ingredients into your bowl with the flour, and combine with your hands or a spoon to fully incorporate.
- Let the dough rest 15 minutes. Then stretch it in the bowl a bit. Cover the dough with a damp kitchen towel, and let it rest on the kitchen counter overnight for 9–12 hours (at 65–70 degrees F).
- After it rests, in the morning, stretch, fold and shape the dough. Let it sit for one more hour, and preheat the oven to 450. Either line your dutch oven with parchment paper, or sprinkle some cornmeal on the bottom to prevent sticking. (Do not use oil or butter.) Place your loaf in the dutch oven, then “score” the loaf by cutting a big slit on the top that is about one-inch deep and several inches long.
- Keep the lid on for the first 20 minutes, then take the lid off and bake for another 30 to 35 minutes. Allow the bread to cool for an hour, then dig it!
- Prep Time: 9 hours
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 2 pieces
- Calories: 246
- Sugar: 1.2g
- Sodium: 362mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 54.3g
- Fiber: 8.8g
- Protein: 7.5g
- Cholesterol: 0mg
