The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough bread recipe

Yvette Ratson's picture
Yvette Ratson

sourdough bread recipe

Does anyone have a good sourdough bread recipe that will work well with my new Ankarsrum that just arrived at my door today. Can't wait to try it and want to make sourdough bread

Lechem's picture
Lechem (not verified)

1 part starter (active and bubbly, I recommend 100% hydration whole rye) 

2 parts water (warm)

3 parts flour (bread flour) 

+ 2% of total flour for salt

All by weight!

  • First mix the sourdough starter + water + flour on low speed until a shaggy dough forms There should be no dry bits left but do not knead just yet. Leave to rest for 20-30 minutes. Then add the salt and bring the dough to medium gluten formation (medium speed until the dough comes off clean from the sides of the bowl). 
  • Bulk ferment giving the dough a stretch and fold every 20-30 minutes 4x in total then rest till the bulk ferment is done. It should be aerated, billowy and you can see bubbles just beneath the surface. 
  • Pre-shape and bench rest for 15-20 minutes. 
  • Shape into prepared banneton (rice flour to line the banneton works best). Then either final proof till just under doubled or refrigerate for 8-12 hours. 
  • Score and Bake in a preheated oven with steam for the first 20 minutes.