Make one loaf of sourdough bread with this step-by-step tutorial.
Breakfast, Side Dish
flatbread, sourdough, sourdough bread, sourdough discard, sourdough discard recipes
whole wheat flour
unbleached all-purpose flour
fed, at its peak
Day before baking
Mix together the whole wheat flour, unbleached all-purpose flour, and water in a large bowl until combined. Cover with a clean dish towel and let it sit for 45 minutes.
Pour in the sourdough starter and salt into the bowl.
Using a clean, wet hand, fold the mixture in on itself by grabbing the sides of the dough and stretching it vertically then pressing it into the middle.
Stretch and fold all sides of the dough, doing this about 8 times. Cover with the dish towel and let it sit for 30 minutes.
Repeat the same strech-and-fold process three more times, separating each folding session every 30 minutes. So after two hours, you should have stretched the dough four times since adding the starter.
Generously flour a bread banneton. If you don't have one, cover a kitchen colander with a clean dish towel and flour that instead.
Move the dough to a generously floured surface. Shape it into a loaf by pinching the four corners of the dough and bringing them together in the center.
Place the dough (pinched side down) into the banneton. Cover with the kitchen towel and place in the fridge for a bulk rise. Leave it for 12 to 16 hours.
Day of baking
Cover your dutch oven with the lid and place it in the oven. Preheat the oven at 500 degrees, and let the dutch oven sit there for 30 minutes.
When the 30 minutes is up, gently flip the dough onto a floured piece of parchment paper.
Score it with a razor blade or a sharp knife to control the "open spring" process of the baking.
Place the loaf with the parchment paper in the dutch oven, then cover. Make sure to use oven mitts—the dutch oven will be hot!
Bake in the oven with the lid on for 20 minutes.
Remove the lid and lower the oven heat to 450 degrees. Bake with the lid off for another 20 minutes.
Let the loaf sit on a cooling rack for one hour before digging in—this enhances the sourdough flavor.
Store in a bread bin at room temperature (not the fridge!) for up to 5 days.
The type of flour you use is honestly up to you. If you prefer a 100% whole wheat loaf or 100% white, then just use that type of flour. This is just the blend I prefer when I make my loaf.