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Beginner's Sourdough Loaf


500g of bread or AP flour ( I used 450g AP and 50g dark rye flour)

400g lukewarm water

100g ripe starter

10g salt


1) Combine the salt and flour in your mixing bowl

2) Add the water (you may choose to use 350g/350ml of water instead of the 400g)

3) Add the 100g of ripe starter

4) Mix until no dry floury bits are visible.

5) Cover the dough and set aside for an hour.

6) Return to the dough and perform a stretch and fold. You can repeat this for 3 to 4 hours.

7) After approximately 4 hours, the dough should be ready to shape. You can divide it into two pieces and make two small loaves or you can decide to make one large loaf (like the one I made in the video).

8) Shape the dough and place it in a floured bread basket/banneton/proofing basket.

9) Allow the dough to rise at room temperature for another 2 to 3 hours OR place it in the fridge overnight. (Note: I recommend placing the shaped dough in the fridge for 12 hours before baking it off in a Dutch oven.)

10) Once your dough has proofed (at room temperature or in the fridge), you are ready to bake.

11) Pre-heat your oven to 260 degrees C or 500 degrees F.

12) Dust the base of your dough with a little flour and gently tip the dough into the hot Dutch oven. (Note: heavy cast iron Dutch ovens need to be preheated prior to use)

13) Score/cut the surface of the dough and close the Dutch oven.

14) Bake for 25 minutes with the lid.

15) Remove the lid and reduce the oven temperature to around 220 degrees C or 420 degrees F.

16) Bake for a further 25 -35 minutes.

17) Knock the base of the baked loaf and listen for a hollow sound.

18) Allow the loaf too cool off and listen for the crackling sound of the cooling crust. Bakers refer to this sound as the singing of the loaves.

19) Allow the bread to cool completely before slicing into it.

20) Well done on baking your very first loaf of Sourdough bread using your very own sourdough starter!

NOTE: You can watch the step-by-step video on my YouTube Channel.

Babette's Bread Ltd.

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