This sourdough recipe is extremely easy to make, and is absolutely delicious. There is no-kneading required for this recipe, it is mostly just a waiting game.
Feeding the starter
- I keep my starter in the fridge, and I feed it 6-10 hours before use. I sometimes go a month without feeding, to build up some of that sour flavor. Please follow your steps for feeding your started, so that it is ripe at the time of use. You can use discard for this recipe, but it won't turn out as well. Mixing the ingredients
- In a glass or ceramic bowl, thoroughly whisk the sourdough starter and water. In a glass or ceramic separate bowl, mix the flour, salt and citric acid (if using). If you want to add any other ingredients, like roasted garlic, caraway seeds, or anything else, now is the time to do so. I recommend adding it to the dry ingredients, as they will get coated with flour, preventing them from sinking to the bottom of the bread. Add the sourdough mixture into the flour mixture, and using a rubber spatula or wooden spoon, mix until you have a shaggy dough (about 1 minute). Cover with a dish towel and leave for 20 minutes, to start the autolyse. Stretch & Folds
- With wet hands, pull the dough from the side of the bowl, and fold it into the middle of the dough. Spin the bowl, and repeat until you have gone all the way around the bowl. Repeat this step 1-2 more times, at minute intervals, to help build the gluten. First Proof
- Once you complete your last stretch & fold, cover the bowl in plastic wrap and leave out for the first proof. This proof generally takes between 8-12 hours in 68-70℉, but if your house is warmer, it may be between 7-8 hours. Stretch & Shaping
- The bread should have doubled in size, and if poked with a floured finger, it should mostly hold its shape. With wet hands, carefully lift the dough out of the bowl, and with hands on opposite sides of the dough, fold the dough into the middle of the dough. Give the bowl a quarter turn, and repeat the process until you have gone full circle, and the dough should start to tighten up. Second Proof
- Prepare a banneton basket with brown rice flour (or the flour of your choice), or you can use parchment paper in a high-sided medium-sized bowl. Carefully place the dough into the banneton basket (or prepared bowl), and place into the fridge for the second rise. Preheat Your Oven
- Remove the lid from your dutch over, and place it into your oven. Preheat your oven to 500℉. Scoring
- Carefully remove the dough from the banneton basket, and place it onto parchment paper. I put the parchment paper onto the dough directly, and then slowly flip the basket, to keep the shape. With a very sharp knife, score your dough. You only need 1 good, deep cut, but you can be very decorative (google it). Remove the dutch oven from the oven, and carefully place the dough, parchment paper and all, into the dutch oven, scoring on top, parchment paper side down. Place the lid on the dutch oven, and put it in the oven. Baking
- This next part is trial and error for you and your oven. I bake it for 20-25 minutes with the lid on. Take the dutch oven out of the oven, and you should see it has risen quite a bit while baking. should also see a good crust forming, but it will still be pretty pale. Lower the oven temp to 450℉, and cook with the lid off for 10-15 minutes, you are looking for a deep golden brown crust. Cooling
- Carefully flip the bread out of the dutch oven onto a cooling rack, and let it cool completely. If you can't wait for it to cool down all the way, make sure you wait at least 1 hour, or the insides will be very gummy. Storing
- This bread will last a few days left out, which is how I prefer it, as it remains crusty this way. You can store it in a plastic bag for ~1 week, but you will lose the amazing crustiness. I will often let it cool, then slice it and store it in the freezer, as it can easily be defrosted and used for a sandwich.
Citric acid adds an extra tang to your bread, I personally love the flavor it adds, but start with just a little to make sure you like the flavor. Too much citric acid can leave a weird taste in your mouth.
I will often feed my sourdough starter before lunch, so that it is ripe around 8:30pm, and begin making the dough at night, so the first proof occurs overnight.
This recipe is easily doubled (or halved).