My Step-By-Step Sourdough Loaf Recipe!

Hey, everyone! Long time, no talk!

I finally got my sourdough starter to stay alive enough to start making bread! I made my first loaf at the beginning of March and have made about eight loaves since then. Here is my checklist that I made that I have been using for foolproof sourdough bread!

Note: this recipe makes two regular sourdough loaves.

Another note: feed your sourdough starter several hours ahead to make sure it's at peak when using it for this recipe. Sometimes my starter peaks at about 4-5 hours but other starters may take overnight.

Ingredients:

• 200g active starter

• 780g room temp. filtered water

• 1060g flour (bread or all-purpose)

• 20g salt

Instructions:

• Mix 200g active starter with 780g water

• Add in 1060g flour and 20g salt and mix until dough is shaggy

• Cover for one hour

• Stretch and fold 8 times

• Cover for 30 minutes

• Stretch and fold 8 times

• Cover for 30 minutes

• Stretch and fold 8 times

• Cover for 5-8 hours

• Pour dough onto floured surface and separate into two

• Take the first half of the dough and press down into rectangle shape

• Do envelope fold (thirds) and roll it up while tucking in the sides

• Do several push and pulls to create tension on the dough

• Flour basket or banneton and plop in the dough upside down

• Take the second half of dough and press down into rectangle shape

• Do envelope fold (thirds) and roll it up while tucking in the sides

• Do several push and pulls to create tension on the dough

• Flour basket or banneton and plop in the dough upside down

• Cover both baskets and leave in fridge for at least 8 hours

  
  

At least eight hours later

• Preheat oven to 450° F with covered, empty Dutch oven inside

• Remove one of the baskets from fridge and plop upside down onto floured parchment paper

• Score the top of the dough

• Remove Dutch oven from the oven with oven mitts and take off lid

• Put the dough with parchment paper inside and cover

• Bake for 30 minutes

• Use oven mitts to remove lid and bake for 20 more minutes

• Use oven mitts and remove from oven

• Take out other basket from fridge and plop upside down onto floured parchment paper

• Score the top of the dough

• Put the dough with parchment paper inside the Dutch oven and cover

• Bake for 30 minutes

• Use oven mitts to remove lid and bake for 20 more minutes

• Use oven mitts and remove from oven

• Allow both loaves to cool for at least an hour before cutting

I know it seems like a lot of steps, but this is how I laid it out so that my ADD brain understands it, and so I don't miss any steps. Let me know if you try it or have any questions! Head to my TikTok or YouTube to watch some of my bread videos!

https://www.tiktok.com/@the.awkward.turtle

https://www.youtube.com/@theawkwardturtle8132

Here is a picture of my first sourdough loaf attempt vs my most recent loaf.