Great Sourdough Bread Recipe
About this recipe
Sourdough bread is a classic favorite for many home bakers, and this recipe from Grant Bakes offers a straightforward approach to creating a delicious loaf. With a few simple steps and some patience, you can achieve a beautifully risen and flavorful sourdough bread right in your own kitchen.
This recipe emphasizes the importance of feeding your sourdough starter the night before, ensuring it's bubbly and active for the best results. The method includes several stretch and fold techniques that help develop gluten without the need for traditional kneading.
Ingredient notes
- For feeding the sourdough starter, use 25g of starter, 50g of water, and 50g of bread flour.
- You can use either kosher salt or sea salt for this recipe.
Tips from Grant Bakes’s video
- Feeding your sourdough starter the night before is crucial for a successful rise; use room temperature or cold water to avoid over-activating the starter.
- The stretch and fold technique helps develop gluten and should be done gently, especially during the final sets to maintain air bubbles in the dough.
Good to know
- How long does it take to make this sourdough bread?
- The total time for making this sourdough bread is about 4 hours and 30 minutes.
- What type of salt can I use in this recipe?
- You can use either kosher salt or sea salt.
- How many loaves does this recipe yield?
- This recipe yields 1 loaf of sourdough bread.
- What should I do if my dough isn't rising?
- Ensure that your sourdough starter is bubbly and active before mixing the dough, as this is crucial for proper fermentation.
No life story here — the video and the recipe are the whole point. All credit to Grant Bakes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Feed the sourdough starter the night before baking by mixing 50g of water and 50g of flour with 25g of starter.
- 2
In the morning, the starter should be bubbly and doubled in size.
- 3
In a mixing bowl, combine 300g of water and 10g of salt, then add 100g of the active sourdough starter and stir to combine.
- 4
Add 450g of bread flour to the mixture and mix until no dry flour remains.
- 5
Cover the dough and let it rest for 30 minutes for bulk fermentation.
- 6
After 30 minutes, perform the first set of stretch and folds: stretch and fold each side of the dough (north, west, south, east).
- 7
Cover the dough and let it rest for another 30 minutes.
- 8
Perform the second set of stretch and folds, being gentle with the dough.
- 9
Cover and let the dough rest for another 30 minutes.
- 10
Perform the final set of stretch and folds, then flip the dough so the smooth side is up and shape it into a tight ball.
- 11
Cover the dough and let it rise until almost doubled in size, about 3.5 hours.
- 12
After the dough has risen, pre-shape it into a tight ball and let it rest uncovered for 30 minutes.
- 13
For the final shape, dust a banneton basket with flour, flip the dough so the sticky side is up, and shape it into a square.
- 14
Fold the sides of the square into the middle and roll it into a cylinder, being gentle to maintain air bubbles.
Heads up — we had to guess a little:
- The quantity of water for feeding the starter is inferred as equal parts to the flour based on common sourdough starter feeding practices.
Credit where it’s due: this recipe was transcribed from Grant Bakes’s original video on YouTube. Follow them there — it’s their dish.
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