Sourdough Bread Recipe
- niyousha
- Oct 24
- 5 min read
Updated: Nov 27
I embarked on my sourdough journey last December after watching countless Instagram and YouTube videos. However, I encountered problems with my starter due to the cold temperature in the house during winter, which prevented it from rising. After several unsuccessful attempts, I decided to pause until the weather warmed up. In June, I resumed feeding my starter and experienced much better results. I waited about a month before baking my first sourdough, and to my surprise, it turned out well, though it didn't rise as much as I had hoped. I spent the entire summer experimenting with various flour mixes and recipes, and after many failed trials, I finally perfected one that works. As the weather began to cool down, the dough's bulk fermentation slowed, which turned out to be an added benefit.
I love baking and typically have no trouble creating or following a baking recipe. However, sourdough definitely challenged me.
Here are some important tips to consider: Your sourdough will be influenced by numerous factors, including the strength of your starter, the level of gluten development, the temperature in your home, bulk fermentation, the type of flour, and the amount of hydration. So, to be honest, it's not a complete fool proof recipe! However, this doesn't mean that some people won't have a better experience than others. The key is to keep going, because one day, when you least expect it, you'll create the perfect sourdough you've always dreamed of!
Let's get started with the recipe.
For a full video instruction of this recipe, you can visit my IG account: @lemon.tree.holistic
Ingredients
*500g flour (260g organic whole wheat flour, 145g organic unbleached bread flour, 60g organic rye flour, 35g spelt or organic einkorn flour) - See tip
*330g filtered water
*100g starter
*5 -10g of salt (I use Himalayan salt)
*Rice Flour (Optional for when shaping the dough)
Tip: It's not necessary to use all these different flours. You can select just one type, such as bread flour or any other flour you prefer.
Kitchen Tools
*Glass bowl preferably
*A scale - measurements are always in grams
*A danish dough whisk or a stand mixer
*A lid or tea towel to cover your dough
*A proofing basket (optional) - you can use a regular bowel as well. - See tip
*Parchment paper
*Dutch oven or you can use a loaf pan - See tip
Tip: While using a proofing basket isn't essential, it can aid in shaping the dough and managing moisture, contributing to a drier outer layer.
If you decide to use a loaf pan instead of a dutch oven, you have the option to cover it with another loaf pan, or you can create steam by placing a tray with ice cubes and water beneath the pan in the oven.
Sourdough Instructions
Step 1:
Begin feeding your starter at least 5-6 hours prior to mixing. The exact timing can vary based on the type of flour and your kitchen's temperature. During the fall and winter, I feed my starter at around 5:30 pm the evening before and mix my dough at approximately 6 am, which is nearly 12 hours later. In the summer, the process might only require up to 6 hours.
I use two distinct starters: one made solely from rye and another that combines rye with bread flour.
Step 2:
When your starter has doubled in size and is active and bubbling, transfer 100g into your mixing bowl. Add water at room temperature. Use your whisk to mix the starter and water together.
Step 3:
Incorporate the flour into the starter and water mixture. You can use either a whisk or a stand mixer with the dough hook attachment for this task. Personally, I like to begin with a whisk and then switch to my stand mixer. I knead the dough for approximately 10-15 minutes to develop the gluten structure. Pay attention to the clock when you start mixing the dough. After mixing, place the dough in a glass bowl and let it rest for 10-15 minutes, covering it with a tea towel.
Step 4:
Take off the cover and use your fingers to poke holes in the dough. If the dough feels dry, pour a few grams of water over the holes, then evenly distribute the salt. Mix in the salt and knead the dough to ensure everything is combined. I typically knead by hand for a few minutes. Cover it with a tea towel and let it rest for an hour from when you began mixing the dough.
Step 5:
After an hour, perform your initial stretch and fold. If the dough is sticky, dampen your hands with warm water. Take one side of the dough with your hand, stretch it upwards, and fold it over to the opposite side. Rotate the bowl and repeat this process three more times for each side of the dough. Cover your dough.
Perform this step a total of four times, allowing 30 minutes between each stretch and fold. On days when I need to leave the house, I wait approximately 15 minutes between each stretch and fold. Sometimes, I skip this step completely, provided I've used the stand mixer to mix the dough and help develop the gluten structure.
Step 6:
After finishing all four stretch and folds, let the dough rest and undergo bulk fermentation. This part can be a bit challenging. The duration of the bulk fermentation depends on your kitchen's temperature. In the summer heatwaves, my dough rises in 2 hours, while in the fall, it can take up to seven or eight hours.
Watch for these signs:
Bubbles or air pockets along the sides of the dough, and the top.
The dough will double in size
The surface of the dough will feel giggly and wobbly
The dough should separate from from the bowl with ease
The dough should not be overly sticky or gummy, as this might indicate over-proofing or excessively high hydration levels.
Step 7:
Dust your counter or work surface with rice flour and begin shaping the dough. I typically bake an oval loaf. To better understand this process, I recommend watching my video or other similar videos. I generally fold the dough several times, rolling it into an oval shape. I use my fingers to "stitch" the top of the dough by overlapping it, making sure the ends are tucked in and secure.
Step 8:
Coat your proofing basket with rice flour and transfer the dough into it. I'll perform another round of "stitching" while the dough is in the basket. Dust the dough with some rice flour. Cover it and refrigerate overnight for cold fermentation.
Step 9:
Typically I cold ferment the dough for around 16-24 hours. Position your Dutch oven or loaf pan on the bottom rack of the oven and preheat it to 450. Once preheated, I take the dough out of the fridge and flip it onto parchment paper. Using a bread lame, I score the dough. I then place the dough into the hot Dutch oven with the lid on for 25 minutes, afterwards removing the lid and baking for an additional 30 - 35 minutes at 425. (Don't forget to use oven gloves!).
Let the bread cool, slice it, and store it in your bread bag. I refrigerate my bread to maintain its freshness for a longer period.
Tip: While not essential, rice flour is the ideal choice for making sourdough because it is gluten-free and doesn't get absorbed into the dough. It helps prevent the dough from sticking to the basket or surface.
I'm Niyousha, an integrative holistic nutritionist. If you're seeking assistance with nutrition, healthy eating habits, gut health issues, or wish to make a lifestyle change, you can schedule an initial consultation with me by clicking the button below!
Comments