Classic Sourdough
Makes 1 small loaf
This recipe makes a smaller loaf than most, which suits us perfectly — just enough for the two of us to enjoy over a few days. Like most things with sourdough, it’s all about practice and observation. It’s hard to offer hard-and-fast rules because so much depends on the temperature of your kitchen. The timing below works well during the shoulder seasons (spring and autumn). In the depths of winter or the height of summer, you’ll likely need to adjust the time between stretch-and-folds — longer in the cold, shorter in the heat.
Ingredients
280g high-protein bread flour
130g stone ground flour
300g water
1 tbsp salt
70g active sourdough starter
Method
In a large bowl, mix together the flours, water, and salt. Cover and let it rest for 45 minutes (this rest is called the autolyse phase).
Add the sourdough starter and mix it into the dough using your hands. This can take a few minutes — you want the starter fully incorporated.
Cover the bowl and let it rest for 1 hour. Then perform the first stretch and fold.
Let sit for 1 hour and 15 minutes, then do the second stretch and fold.
Wait another 1 hour and 15 minutes, then do the third stretch and fold.
Let the dough rest for 1 hour, then pre-shape it on your bench into a rough round. Cover and let it rest for another hour.
Perform the final shaping, then transfer the dough to a floured banneton. Cover with a plastic bag and place it in the fridge overnight.
The next day, preheat your oven — and your Dutch oven — until very hot.
Remove the dough from the fridge and place it directly into the hot Dutch oven. Add a few ice cubes (for steam), cover, and bake for 25 minutes.
Remove the lid, reduce the oven temperature to 200°C, and bake for another 25–30 minutes. If you have a baking stone, you can remove the loaf from the Dutch oven for the final bake to help develop a crustier edge.
