This recipe is originally from @shebakessourdough on Instagram. Please view her channel for more visual and verbal tips on how to make amazing loaves of sourdough, as well as how to make your own starter!​

Many factors, including the ripeness of your starter, the types and brands of flour you use, the humidity of your kitchen, and the tools you use will affect the final sourdough loaf. I go pretty basic and open-bake with a pan of water in the bottom rack (pictured right). I've once tried it in a Dutch oven with great results (pictured left), but don't feel pressured to buy special equipment.

My equipment: a cookie sheet, a cake pan with water, a sharp paring knife for scoring, a Pullman loaf pan lined with a dusted tea towel for proofing. This recipe doesn't even require a mixer!

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Ingredients

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• 330 g bread flour (or 230 g bread flour and 100 g whole wheat flour)

• 230-260 g water, depending on humidity level and brand of bread flour

  • King Arthur flour has a higher protein content and better absorbability than generic brand bread flour​

• 70 g sourdough starter, used at peak

• 7 g kosher salt

• Rice flour for dusting towel or banneton

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Instructions​

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1. Mix the flours and 230 g water together in a large mixing bowl. Autolyse (let the dough rest) in the bowl, covered, for 30 minutes.

2. Mix in the ripe sourdough starter. Cover and let rest 30 minutes.

3. Sprinkle the salt over the dough and mix. If dough seems too stiff, drizzle over a little more water. Let rest 30 minutes.

4. Stretch and fold the dough. Rest 45 minutes.

5. Do 3 coil folds, resting the dough 1 hour in between each time.

6. To shape, tuck and fold the dough into a boule shape. Place in a dusted & cloth-lined loaf pan or designated sourdough banneton. Cover and bulk proof until puffy and the dough springs back a little more than halfway when poked. It should not be fully proofed, as it will continue to proof somewhat in the fridge.

7. Cover and refrigerate overnight, anywhere from 8-24 hours.​

8. Preheat oven to 475°F.

   • For open baking, place a pan of water in the oven while it preheats. I don't own lava rocks or speciality baking pans, so this is a simplified method (loaf pictured on right baked in this method)​

   • You can also preheat a Dutch oven in the oven.

9. Turn the dough out onto a baking pan (for open bake) or in the Dutch oven. Immediately score at an angle, about 1/4-inch deep. Cover with Dutch oven lid (if using).

10. Bake covered/with steam (water pan) for 20 minutes. Reduce oven temperature to 425°F. Remove Dutch oven lid (or pan of water) and continue to bake for another 20 minutes, or until dark golden brown.

11. Remove bread to a wire rack to completely cool before cutting.

 

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Other variations I enjoy:

• Chocolate-cherry sourdough:

  • Sub 30 g cocoa powder for 30 g flour. Add 30 g sugar.

  • Take 50 g of the water, and heat it to bloom the cocoa

  • Add 60 g dried chopped fruit

  • Add 60 g chopped chocolate

  • Add chopped nuts, if desired.

  • Inclusions should be added during the final fold (before shaping) to prevent burning on the outside of the loaf.