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This gem from @sour.doughaddict—a 3-hour Sourdough Bread recipe that's been making waves with its rave reviews. Perfect for newcomers and seasoned pros, this recipe offers a delightful journey into sourdough baking.
Using Cold Starter:
- Feed the cold starter to replenish it, then let it deflate and refrigerate.
Recipe for Standard Loaf:
- 375g bread flour (King Arthur)
- 250g warm water
- 100g unfed cold starter
- 7g salt
Instructions:
1. Mixing:
- Combine warm water and cold starter. Gradually add flour and mix until no dry flour remains. Cover and let sit for 45 mins.
2. Adding Salt:
- Dissolve salt in a splash of water. Slap/fold dough until smooth. Cover and let sit for 30-40 mins.
3. Stretch & Folds:
- Perform 2 sets of stretches & folds. Cover and let sit untouched for about 1 hour.
4. Shaping:
-
Dust surface and banneton with rice flour. Shape the dough and place it in the banneton. Cover with a shower cap and refrigerate overnight.
6. Scoring and Baking:
- Turn dough onto parchment paper, spritz with water, dust with rice flour, and score loaf. Preheat a cold roasting pan in the oven.
- Bake at 500°F (260°C) for 7 mins with ice cubes under my parchment paper with the lid on. Recut expansion line.
- Reduce heat to 450°F (230°C) and bake for 20 mins with the lid on.
- Finally, reduce heat to 400°F (200°C) and bake for 15 mins or until preferred color with lid off. Internal temp should be 205°F+ (96°C).
7. Cooling and Serving:
-
Allow to cool before slicing. Enjoy your soft, airy, and crisp homemade bread!
Video
For more information go to @sour.doughaddict