Simple Sourdough Bread: Step by Step
About this recipe
This Simple Sourdough Bread recipe is a straightforward approach to creating a delicious loaf at home. With just a few ingredients—flour, water, sourdough starter, and salt—you can achieve a beautifully airy crumb and a crispy crust.
The video emphasizes the importance of cold proofing, showing the difference between a 6-hour and a 24-hour proof, which significantly affects the texture of the bread.
Ingredient notes
- You can use either all-purpose flour or bread flour for this recipe; whole wheat is not included but can be added if desired.
Tips from Alexandra's Kitchen’s video
- Performing multiple sets of stretches and folds helps develop the dough's structure and strength.
- A longer cold proof results in a lighter, airier crumb, so consider experimenting with proofing times.
Good to know
- What is the hydration level of this sourdough bread?
- This sourdough bread has a hydration level of 75%.
- How long should I let the dough rise?
- The dough should be left to rise until it has doubled in volume, although some may find better results by stopping when it has increased by 50%.
No life story here — the video and the recipe are the whole point. All credit to Alexandra's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Combine the water, sourdough starter, salt, and flour in a bowl.
- 2
Mix the dough until well combined.
- 3
Transfer the dough to a straight-sided container.
- 4
Perform the first set of stretches and folds on the dough.
- 5
Perform the second set of stretches and folds on the dough.
- 6
Perform the third set of stretches and folds on the dough.
- 7
Perform the fourth and final set of stretches and folds on the dough.
- 8
Leave the dough alone to rise until it has doubled in volume.
- 9
Preshape the dough and let it rest on the bench.
- 10
Prepare the banneton with a flour sack towel and rice flour.
- 11
Final shape the dough and place it in the banneton.
- 12
Transfer the sourdough to the fridge for cold proofing.
- 13
Score the sourdough boule after a 6-hour cold proof.
- 14
Transfer the sourdough to a preheated Dutch oven.
- 15
Remove the baked loaf of sourdough from the oven.
- 16
Cut the sourdough boule that underwent a 6-hour cold proof.
- 17
Cut the sourdough boule that underwent a 24-hour cold proof.
Credit where it’s due: this recipe was transcribed from Alexandra's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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