The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Simple Sourdough (9/09)

Susan's picture

Simple Sourdough (9/09)

50g firm starter, 204g water, 275g high gluten flour, 25g white whole wheat flour, 6g salt.  All mixed minimally by hand, rested for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Kept the dough temperature in mid-70'sF.  Pre-shaped, rested 15 minutes, shaped, then plopped into linen-lined colander.  Put in plastic bag, then into fridge for overnight.  Out of fridge for 2 hours before scoring, then baked at 450F for 20 minutes covered followed by 20 minutes uncovered.


ovguide's picture


Do you feed your starter before using it? Do you add warm water to flour? Do you spray the loaves with lukewarm water before baking it?

Love your bread. I am thinking to use it as soup bowl.




myrtleskitchen's picture

Simple Sourdough

Mini Oven's picture
Mini Oven

is a keeper.  :)