Lets Make Some Sourdough! Part 3 - The Recipe!

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So here we are! The final post of our sourdough journey—and yes, I can practically hear you saying, “Finally!” Sourdough might not fit in with my usual quick-and-easy approach, but it’s an exception I made because, some flavors are worth the time. And sourdough? Definitely one of them.

Why Sourdough is Worth the Wait

This isn’t your average bread recipe. Sourdough is slow, but trust me, its worth the time. This recipe is everything I love in a homemade loaf: crackly on the outside, chewy on the inside, and full of flavor. Plus, while it might take a few hours and a bit of babysitting, the process itself is simple and meditative.

I do highly suggest that you read my other 2 posts first, I discussed kitchen equipment and supplies needed in this post: Let's Make Some Sourdough! Part 1 - Sourdough Starter Kit! and the starter recipe in this post: Let's Make Some Sourdough! Part 2 - Starter Recipe! Once you have the supplies and get a few loaves under your belt, sourdough CAN BE EASY!!

Let’s jump in!

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Large Sourdough Loaf Recipe

Timeline:

• 3 PM: Feed and leave out the starter.

• 6 PM: Make the dough once starter doubles and passes the float test.

Ingredients:

• 425g room-temp water

• 325g bread flour

• 325g all-purpose flour

• 200g starter

• 15g salt (added later)

Instructions:

1. Mix (6 PM) Combine water, bread flour, all-purpose flour, and starter. Mix with a fork, whisk, or your hands until everything’s combined and sticky. The dough will look shaggy, if this is your first time baking, you will be tempted to add water to smooth it out - DON'T DO THIS, trust me.

2. Autolyse (6:15 PM) Let the dough rest, covered in a 75°f/24°c, for 1 hour.

3. Salt & Knead (7:15 PM) Add salt, then knead by hand until fully incorporated. Cover and rest on the counter for 30 minutes. If your home is cold (below 75°f/23°c), you might want to put your dough in the oven with the oven light on - the oven light will keep your oven warm.

4. Stretch & Folds Every 30 minutes, stretch and fold the dough, about 4 times. Cover and put in a warm spot/on your counter in between stretch & folds:

   • 7:45 PM - Stretch & fold #1

   • 8:15 PM - Stretch & fold #2

   • 8:45 PM - Stretch & fold #3

5. Shape (9:15pm) Turn the dough onto a well-floured surface. Fold it over itself to form a ball, or rectangle round (depending on boule or batard) adding a bit of tension as you roll it.

6. Chill (9:20pm) Place the dough in a floured banneton/oiled bowl, cover with plastic wrap, and put it in the freezer for 20 minutes.

   Yes, you read that right, freezer for 20 mins, my thought process behind this is to stop the dough from overproofing dead in its tracks, shock it with cold.

7. Cold Ferment (9:40pm) Take your dough out of the freezer and put it into the fridge overnight.

Bake Day!

TIP: You can "cold ferment" your dough in the fridge for up to 36 hours, after that, you risk some issues with the gluten and not getting a good rise in the oven.

Don't take your dough out of the fridge until the oven has fully preheated (1 hour with dutch oven or 10-15 mins with a turkey roaster).

1. Preheat (Next day) Preheat your oven to 500°F/260°c with a Dutch oven inside, and let it heat for a full hour.

   If using a turkey roaster, no need to preheat for a full hour, put the roaster in your oven, set the oven temp, when the oven has reached temp, you are good to put your dough in. I use a turkey roaster for my batards since I don't have an oval dutch oven. When using a turkey roaster, I set the oven to 450°f/232°c instead of 500°f/260°c, since the roaster material is thinner than a dutch oven.

2. Score & Bake Turn the dough onto parchment paper and score in a pattern of your choosing. Place the dough in the Dutch oven, spritz the dough with water (we need to create steam in the Dutch oven), cover with the lid, and bake for 30 minutes. Then, turn the oven down to 450°f/232°c bake uncovered for 9-12 more minutes (until desired toastiness is reached).

   If using a turkey roaster, keep temp at 450°f/232°c.

3. Cool Let the loaf cool for at least 1 hour. (I know, but you’ve made it this far!) I have found that the longer you wait to cut into the dough the better your loaf will turn out, the bread continues baking after you take it out of the oven. You will hear the snap, crackle and pop - the bread is singing to you! I've had the best results waiting 8 hours after cooking to cut into the dough. Bake in the morning and enjoy for dinner!

   
   
   
   

I learned how to bake sourdough by a lot of trial and error, I also watched a lot of YouTube videos. Eventually, you get a feel for the dough and know where to make tweaks.

Discard Delight: What to Do with Extra Starter

Now, if you’re making sourdough, you’re bound to have some extra starter. Don’t toss it! I’ll be sharing recipes that make the most of that “discard” in upcoming posts, so stay tuned for some easy, sourdough-inspired recipes.

Spoiler: they’re fast, delicious, and decidedly Birdie-friendly.

So, grab your starter, your flour, and let’s get baking!

Check out my YouTube or Instagram for my Sourdough Sunday Series! New loaf every Saturday!