Hannah‘s Sourdough Plain Loaf

250 g active sourdough starter

725 g warm water

1000 g broad flour

25 g sea salt

Any inclusions you want to add


1. In a bowl mix together starter and warm water with bread whisk then add four and salt. Mix together until it makes a shaggy dough  

2. Cover dough and let sit 1 hour.

3. Do 4 sets of stretch and folds every 30 minutes.

4 Bulk ferment for 2-3 hours or doubled.

5. Flour surface and let roll out of bowl, halve

into two loaves and laminate dough.

5. Shape once for loaf with inclusions or twice for

plain loaf. (Shape 20 minutes apart.)

7. Place in banneton, cover and place in fridge

for at least 2 hours.

8. Preheat oven to 500 degrees with empty Dutch oven inside

9. Bake at 475 for 40 minute lid on, 435 lid off for 30 minutes.

10. Let cool at least 1 hour before slicing!


Notes: If you are adding inclusions you can add

into last set of stretch and folds or during shaping process.


Recipe from: Sourdough Mom

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