How long does it take to make this sourdough bread?

The total time for this recipe is 24 hours.

What is the purpose of the autolyse step?

The autolyse step hydrates the dough and activates enzymes in the flour, improving flavor and texture.

Can I use different types of flour for this recipe?

The recipe specifically calls for bread flour, but you can use whole wheat flour for feeding the starter.

How many times should I perform the stretch and fold?

You can perform the stretch and fold process 2-4 times, depending on your preference for chewiness.

Amazing Sourdough Bread Recipe

Name: Amazing Sourdough Bread Recipe
Total time: 24 h
Yield: 1 loaf
Ingredients: 120 g sourdough starter; 310 ml warm water (90°F); 500 g bread flour; 2 tsp fine sea salt; 0.25 cup filtered water (for starter feeding); 0.5 cup whole wheat flour (for starter feeding); 0.5 cup all-purpose flour (for starter feeding)

PPreppy KitchenYouTube24 hoursserves 1 loaf

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Original video by Preppy Kitchen on YouTube16:50

About this recipe

Sourdough bread is a classic favorite, known for its chewy texture and rich flavor. This recipe from John Kanell of Preppy Kitchen simplifies the process, making it accessible for beginners without sacrificing taste or quality.

What sets this version apart is the use of a sourdough starter, which you can either make at home or purchase. The method involves no kneading, relying instead on a series of folds to develop the dough's structure.

Ingredient notes

You can make your own sourdough starter or buy it from a bakery or online.
Use filtered water without chlorine to feed your starter and mix the dough.

Tips from Preppy Kitchen’s video

The initial mixing of the starter, water, and flour is called the autolyse, which helps hydrate the dough and activate enzymes for better flavor and texture.
Performing the stretch and fold technique helps develop gluten without traditional kneading, resulting in a chewier loaf.

Good to know

How long does it take to make this sourdough bread?: The total time for this recipe is 24 hours.
What is the purpose of the autolyse step?: The autolyse step hydrates the dough and activates enzymes in the flour, improving flavor and texture.
Can I use different types of flour for this recipe?: The recipe specifically calls for bread flour, but you can use whole wheat flour for feeding the starter.
How many times should I perform the stretch and fold?: You can perform the stretch and fold process 2-4 times, depending on your preference for chewiness.

No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.

The recipe

Serves 1 loafTime 24 hours

Ingredients

120 g sourdough starter
310 ml warm water (90°F)
500 g bread flour
2 tsp fine sea salt
¼ cup filtered water — for starter feeding
½ cup whole wheat flour — for starter feeding
½ cup all-purpose flour — for starter feeding

Steps

1
Feed your sourdough starter with 0.25 cup of filtered water and 0.5 cup of whole wheat flour. Let it sit overnight until bubbly.
2
In a large bowl, combine 120g of sourdough starter with 310ml of warm water (90°F). Stir until mostly combined.
3
Add 500g of bread flour and 2 teaspoons of fine sea salt to the bowl. Mix until a shaggy dough forms, ensuring not to fully combine.
4
Cover the bowl with a damp kitchen towel and let it rest at room temperature for 1 hour.
5
After 1 hour, wet your fingers and perform four folds on the dough, turning the bowl 90 degrees after each fold. Cover and let it rest for 20 minutes.
6
Repeat the stretch and fold process every 20 minutes for a total of 2-4 times, depending on your preference for chewiness.
7
After the final fold, shape the dough into a ball and place it in a clean bowl for the final rise.