Saturday Sourdough Bread
Transform your weekend baking routine with this Saturday Sourdough Bread recipe, a labor of love that yields an irresistibly crusty, airy loaf bursting with tangy flavor. Crafted with just four simple ingredients—active sourdough starter, bread flour, water, and salt—this recipe embraces traditional artisan bread-making techniques like autolyse, stretch-and-fold, and an overnight cold proof for unparalleled depth and complexity. Perfectly timed for your weekend, this recipe guides you through each stage of the process, from mixing to shaping and scoring, resulting in a bakery-worthy loaf with a golden, crackling crust and a tender, open crumb. Whether you're a novice baker or a sourdough enthusiast, this recipe delivers consistent, professional-quality results for your Saturday morning table.
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Ingredients
- 100 grams Active sourdough starter
- 500 grams Bread flour
- 350 grams Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine 100 grams of active sourdough starter and 350 grams of water. Stir until the starter is mostly dissolved.
Step 2
Add 500 grams of bread flour and mix until no dry bits remain. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes (this step is called autolyse).
Step 3
After the rest, sprinkle 10 grams of salt over the dough. Wet your hands to prevent sticking and incorporate the salt by pinching and folding it into the dough.
Step 4
Begin bulk fermentation: Over the next 4 to 5 hours, perform a series of stretch-and-folds every 30 minutes to strengthen the dough. To stretch and fold, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
Step 5
After the final stretch and fold, cover the dough and let it rest until it has nearly doubled in size. The timing can vary based on room temperature and starter activity, but it typically takes about 4-6 hours in total.
Step 6
Turn the dough out onto a lightly floured work surface. Gently shape it into a round or oval loaf by folding the sides inward and creating tension on the surface. Cover and let it rest for 20 minutes.
Step 7
Final shaping: Reshape the dough into your desired loaf shape, creating surface tension to help it hold its form. Place it seam-side up into a lightly floured proofing basket or bowl lined with a clean kitchen towel.
Step 8
Cover the dough and refrigerate it overnight for a cold proof (8-12 hours). This will enhance the flavor and allow the dough to firm up, making it easier to handle.
Step 9
On Saturday morning, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat for 30-45 minutes.
Step 10
Carefully turn the dough out onto a piece of parchment paper or a floured surface. If desired, score the top with a sharp knife or bread lame to control where it expands during baking.
Step 11
Transfer the dough (with parchment paper, if using) into the preheated Dutch oven or onto the baking stone. Cover with the lid or a large metal bowl to trap steam. Bake for 20 minutes.
Step 12
Remove the lid or bowl and lower the oven temperature to 230°C (450°F). Bake for an additional 20-25 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped.
Step 13
Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.
Nutrition Facts
| Serving size | (960g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 8.0g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.8mg | 0% |
| Total Carbohydrate 390g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 1.5g | |
| Protein 61g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 101mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 520mg | 0% |
Source of Calories