Sourdough Recipe
Make Sourdough Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter
Dough
Method
Starter Preparation
- 1
Mix the Starter
In a clean bowl, combine 100g of all-purpose flour, 100ml of water, and 10g of active sourdough starter. Mix until there are no dry bits of flour left.
- 2
Ferment the Starter
Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 12 to 24 hours until it becomes bubbly and doubles in size.
Dough Preparation
- 3
Mix the Dough
In a large mixing bowl, combine 400g of all-purpose flour, 300ml of water, 10g of salt, and 100g of the prepared sourdough starter. Mix until no dry flour remains.
- 4
Autolyse
Let the mixture rest for 30 minutes to 1 hour. This process hydrates the flour and helps with gluten development.
- 5
Knead the Dough
After the autolyse, knead the dough for about 10 minutes until it becomes smooth and elastic.
- 6
Bulk Fermentation
Place the dough in a lightly oiled bowl, cover it, and allow it to rise at room temperature for 4 to 6 hours, or until it has doubled in size. During this time, perform stretch and folds every 30 minutes for the first 2 hours.
- 7
Shape the Dough
Once the dough has doubled, turn it out onto a lightly floured surface and shape it into a round loaf.
- 8
Final Proof
Place the shaped dough in a proofing basket or bowl lined with a floured cloth. Cover and let it proof for 2 to 4 hours at room temperature, or overnight in the refrigerator.
- 9
Preheat the Oven
About 30 minutes before baking, preheat your oven to 230°C (450°F) with a Dutch oven inside.
- 10
Bake the Sourdough
Carefully remove the hot Dutch oven from the oven. Transfer the dough into the Dutch oven (you can score the top for a decorative finish). Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- 11
Cool and Slice
Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
