Sour Dough Bread Recipe

Sour Dough Bread Recipe

This is the way I bake my bread. Took a lot of research, trial and error.

The Night Before (10–11 PM)

Prepare the starter:

• Mix well and leave overnight

Baking Day

8:00 AM – Autolyse

• Mix until combined.
• Rest 1 hour at 25–30 ºC.

9:00 AM – Mix

• Combine well.

9:15 AM – Slap & Fold + Pre-shaping

• Perform slap & folds until dough is smooth.
• Lightly pre-shape into a ball.

9:20 AM – Bulk Fermentation Start

• Place dough ball in an oven tray.
• Cover with another tray or aluminum foil.
• Ensure enough vertical space so dough won’t stick to the top.
• Rest 1 hour.

Coil Folds

• After the last fold, rest 2 hours.

2:30 PM – Shaping

• Shape into a tight boule.
• Place into a banneton (seam side up).

Proofing Options

1. Cold retard: Refrigerate until next morning.
2. Room temp proof: Leave 2–3 hours. Use finger poke test to check readiness.

Baking

Preheat:

• Oven to 260 ºC (500 ºF).
• Place Dutch oven (or cast iron combo-cooker) inside.
• Heat for at least 45 minutes.

While preheating:

• Place banneton with dough into the freezer (45 minutes). Helps to form the crust and spring when put into the oven later.

Bake:

1. Remove HOT Dutch oven from oven.
2. Lightly dust bottom with whole wheat flour.
3. Transfer COLD dough from banneton to Dutch oven.
4. Score the dough (be creative!).
5. Cover with lid and place in oven. Reduce temp to 230 ºC (450 ºF). Bake 20 minutes covered.
6. Remove lid. Bake an additional 25 minutes until golden brown and caramelized.

Cooling

• Remove bread from Dutch oven.
• Place on wire rack.
• Cool at least 30 minutes before slicing.

🥖 Done!

Also, here's a cheatsheet to pin to the fridge: