Sourdough Craze

Perfectly baked and ready to eat sourdough bread.

Addison Lungdren

Perfectly baked and ready to eat sourdough bread.

Addison Lundgren, Writer

By this point I’m sure everyone’s heard of the sourdough craze. The real question is though did you join in? Here is a simple recipe to get you started on your bread making journey.
Supply List:
2 Proofing Baskets
Saran Wrap
Big mixing bowl or air tight container
684g warm water
604g white flour
276g wheat flour
216g starter
22g salt
The unfed starter (Addison Lundgren)

Feed Sourdough Starter three days in advance and everyday until you start the bread. Once starter is fed and bubbly, you are ready to start the bread.

The starter after three days of feeding (Addison Lundgren)
Combine flour and water into a large container. Let rest for 45 minutes to autolyze.

After 45 minutes, add the salt and starter to flour and water mixture. Once combined let rest for 30 minutes. Over the next 2 hours stretch the dough 3-4 inches every 30 minutes. After the final stretch, let the dough rest overnight.

Ready to rest overnight (Addison Lundgren)

The next morning lay the dough out onto the counter and cut in half. Fold each half of the dough over itself and let rest on the counter for 10 minutes.

The morning after. (Addison Lundgren)

Next, lay each half into the proofing baskets to let rest for 30 minutes at room temperature. Once 30 minutes is up, place the baskets in a Ziploc bag or saran warp them, then place them in the fridge for 4-24 hours.

Ready to proof. (Addison Lundgren)

Once you are ready to bake the bread, preheat the oven to 500 degrees with a Dutch oven inside. Once the oven is preheated, turn it down to 450. Line the Dutch oven with parchment paper and place the bread in the Dutch oven. Using a sharp knife, score an “X” into the top of the bread.

Ready to bake (Addison Lundgren)
Cook with the lid on for 20 minutes and then another 20 without the lid.
Once the last 20 minutes are up, you’ll have warm fresh sourdough to smother in butter. Enjoy!