Sourdough Loaf Bread - 80% Hydration
Calories: 8
Adjust Servings Here: 1 loaf
Description
Here’s an easy recipe for sourdough loaf bread that you can make from your own sourdough starter. This is a slow-rising bread with 80% hydration and a simple and easier method. This loaf is perfect for toast, sandwiches, and French toast.
Ingredients
- 500 grams (4 cups) Bread flour (at least 12-13% protein)
- 400 grams (1⅔ cups) Water (warm or room temp, about 80-85°F/26-29°C)
- 100 grams (½ cups) Active sourdough starter (100% hydration, active & bubbly)
- 10 grams (1½ tsp) Kosher salt (2% of flour weight)
- Extra flour for shaping and dusting on work surface
Instructions
- Mix & Autolyze (Rest the Dough 60 Mins) - In a large bowl, mix the flour and water. Stir until no dry flour remains. Cover and let rest for an hour.500 grams Bread flour, 400 grams Water
- Add Starter & Salt( 2 Mins) - Add the sourdough starter and mix well. Sprinkle the salt and use the stretch & folds method until well incorporated.10 grams Kosher salt, 100 grams Active sourdough starter
- Stretch & Fold Schedule (2 Hours) - Every 30 minutes for the first 2 hours, do stretch & folds.
- Bulk Fermentation 4 hours) - After the last stretch and fold, let the dough rest and continue to ferment undisturbed at room temperature until it rises 50-75% in volume, about 4 hours more.
- Pre-Shape & Bench Rest (30 Mins) - Lightly flour your work surface. Turn out the dough gently and pre-shape into a round or oval. Let it rest uncovered for 20-30 minutes.Extra flour for shaping and dusting on work surface
- Final Shaping & Cold Proofing (8 - 16 hours) - Shape the dough into a tight boule or batard. Place it into a floured banneton or a towel-lined bowl. Cover and place in the fridge overnight for 8-16 hours.
- Bake the Next Day (60 Mins) - Preheat oven to 475°F (245°C) for at least 45-60 minutes. If using a Dutch oven, place it inside the oven. Flip the dough onto parchment paper, score deeply (½ inch at 30-45° angle)
- Bake with steam: (45 Mins)With a Dutch oven: Bake covered for 20-25 min, then uncovered for 15-20 min. Or bake on a pizza stone: Add a tray with ice cubes for steam. Bake for 40-45 min total, rotating halfway. Let cool at least 1 hour before slicing.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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