Sourdough: A Beginners Recipe to Successful Sourdough Bread - Scale or No Scale

    New to sourdough? Sourdough can be an intimidating process but it doesn't have to be. Follow this simple and easy recipe to gain confidence with your sourdough journey.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 1/2 cups (360ml) warm water
• 4 cups (480g) all-purpose flour
• 2 teaspoons salt

Instructions:

1. Feed Your Starter: Make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before you plan to start baking.

2. Mix the Dough: In a large bowl, combine the sourdough starter and warm water. Stir until the starter is dissolved. Add the flour and salt, and mix until a rough dough forms.

3. Autolyse: Cover the bowl with a damp cloth and let it rest for 30 minutes. This process is called autolyse and helps the flour absorb the water.

4. Knead the Dough: After the autolyse, knead the dough for about 10 minutes until it becomes
   smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.

5. Bulk Fermentation: Place the dough in a clean, lightly oiled bowl. Cover it with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

6. 
   Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf. Place the shaped dough into a proofing basket or a bowl lined with a floured cloth.

7. Final Proof: Cover the dough and let it rise for another 2-4 hours, or until it has doubled in size again.

8. Preheat the Oven: Preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to preheat as well.

9. Score the Dough: Carefully turn the dough out onto a piece of parchment paper. Use a sharp knife or a bread lame to score the top of the dough. This allows the bread to expand while baking.

10. Bake the Bread: Transfer the dough (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

11. Cool the Bread: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Enjoy your homemade sourdough bread! 🍞

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