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Amy Bakes Bread Sourdough

Amy's Everyday Sourdough Bread Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf (10 slices)
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 500 g bread flour
  • 100 g whole wheat flour
  • 450 g water, room temperature
  • 100 g active sourdough starter (100% hydration)
  • 10 g fine sea salt

Method
 

  1. Stir the flours and water until no dry spots remain. Cover and rest 30 minutes.
  2. Add the starter and salt, pinch and fold until mixed. Cover and rest 30 minutes.
  3. Perform 3–4 sets of stretch-and-folds, 30 minutes apart. Bulk ferment 4–5 hours until doubled and jiggly.
  4. Shape into a round, rest 15 minutes, then place seam-up in a floured banneton. Cover and refrigerate 10–14 hours.
  5. Preheat a Dutch oven to 500°F (260°C). Transfer cold dough to parchment, score the top, and bake covered 20 minutes. Uncover, reduce heat to 450°F (230°C), and bake 25 minutes until deep brown. Cool completely on a rack.

Notes

The hands-on prep time covers mixing, folding, and shaping. The recipe also requires a 4–5 hour bulk fermentation and an overnight cold proof that are not counted in the total time. Do not rush the cool-down; slicing too soon makes the crumb gummy.