Our Go-To Sourdough Loaf Bread
Create perfect loafs of sourdough bread, perfect for making sandwiches or toast, with these simple ingredients.
Equipment
- 1 Food Kitchen Scale
- 1 Dough Whisk or any whisk
- 1 Large Glass Bowl
Ingredients
Instructions
- Using a large glass bowl, add 300 grams of active starter, 650 grams of room temp water, 20 grams of oil, 20 grams of salt and 30 grams of honey. Stir this well with a danish whisk until combined. Next add 1000 grams of flour. Stir this with your danish whisk, The mixture will be slightly stringy
- Cover the bowl with a clean, moist hand towel or you can use saranwrap. You will next need to do 4 sets of stretch and folds every 30 minutes.
- After the 2 hours of stretch and fold are done, you will cover the bowl with a moist towel or saranwrap and let rise from anywhere between 8-16 hours, depending on your climate. Ours took about 16 hours in a cold climate.
- After the bulk rise, it should be double in size and be jiggly.
- Prepare 2 loaf dishes greased with butter on all sides.
- Flour your surface and pour the dough out. Cut the dough in half and set the other half aside.
- Stretch the dough out into a rectangle shape. Then fold the dough into thirds like an envelope. Then take the envelope and roll into a log shape, pinching the ends closed. Then place into a loaf dish and cover with a towel or saranwrap. Set aside. Now do the same thing with the 2nd half.
- Let the loaf dish sit on the counter until they slightly start to rise over the edge of the loaf pan, ours took about 2 hours.
- Preheat oven to 400 degrees. Place a baking pan with about 2-3 cups of water on the bottom rack in the oven while pre-heating.
- Place the loafs in the oven and bake for 15 minutes, then remove the water tray. Continue baking the loaves for another 20-30 minutes until they are golden brown.
- Remove from the oven and immediately remove the bread from the loaf dishes to avoid them getting soggy. Let cool on a cooling rack.