Scratch Made Sourdough Recipe
Make Scratch Made 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 medium bowl, combine 100 grams of all-purpose flour, 100 ml of water, and 50 grams of active sourdough starter. Stir until well combined and there are no dry bits of flour remaining.
- 2
Let it Ferment
Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 6 to 12 hours, or until bubbly and doubled in size.
Dough Preparation
- 3
Mix the Dough
In a large mixing bowl, combine 400 grams of all-purpose flour, 300 ml of water, 10 grams of salt, and 150 grams of active sourdough starter (the one you prepared earlier). Mix until a rough dough forms.
- 4
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. You can also use the stretch and fold method in the bowl for about 4 sets.
- 5
Bulk Fermentation
Place the kneaded dough back into the bowl, cover it with a damp cloth, and let it rise at room temperature for 4 hours, stretching and folding the dough every hour.
- 6
Shape the Dough
After bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference. Place it seam side up in a floured proofing basket.
- 7
Final Proof
Cover the shaped dough with a cloth and let it proof for 1 to 2 hours, or until it has visibly puffed up.
Baking
- 8
Preheat the Oven
Preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up.
- 9
Score the Dough
Once the oven is preheated, carefully turn the dough out onto a piece of parchment paper. Use a sharp knife or razor blade to score the top of the dough.
- 10
Bake the Bread
Using the parchment paper, lift the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
- 11
Cool the Bread
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
