Classic Sourdough Loaf Without Dutch Oven
- ahudson168
- Feb 24, 2024
- 7 min read
What You Need to Get Started
Equipment:
Glass Mixing Bowl
Measuring Scale
Bread Whisk
2 Lint Free Cotton Towels
Banneton Proofing Basket
Bread Lame
Cookie Sheet
Baking Dish or Spray Bottle
Parchment Paper
Cooling Rack
Bread Knife
Wooden spoon for mixing or Any spoon
If you do not have all of this equipment to start it is OKAY! I have some alternatives for you below.
Glass Mixing Bowl:
This is just a preferred material of mixing bowl but you can really use any type of medium size mixing bowl.
Measuring Scale:
This is really one thing that will be necessary. But, one nice thing about a measuring Scale is once you start using it you eliminate the need for measuring cups.
Bread Whisk:
Any sort of whisk will work for an alternative.
Banneton Proofing Basket:
This is definitely something I recommend getting because it helps with shaping of the dough before you bake it and it sets the outer layer to be easier to score. But, alternatives could be using any regular small basket with a lint free cotton towel. Another option is using a colander with a lint free cotton towel. Lastly, you can use any regular bowl with a cotton towel.
Bread Lame:
These usually work best because they are designed to be extra sharp for a clean cut but you can honestly use any sharp razor or knife. Or you don't need to score your loaf.
Ingredients:
100g Active Sourdough Starter
350g room temp filtered water
500g unbleached bread flour
10g salt
Gluten free or rice flour for dusting
Lets Get Started!
From start to finish this recipe will take 24-36 hours. a lot depends on temperature and humidity of your house. This recipe will still create a delicious loaf but I do still prefer the Dutch oven method.
This recipe starts with feeding your starter as you normally would. If you are using my starter this would be the 1/2 c of unbleached bread flour and 1/4 c filtered water. You are going to wait 4-6 hours for the starter to be "peak active" this means that is has doubled in size and has domed on the top but then started to flatten out.
Once your starter is ready then we can start mixing ingredients. You are going to get your scale out and measure out 100g of your peak active starter and then reset your scale to zero and add in 350g of room temp filtered water. You will then mix these together with a whisk. It will be a milky bubbly looking liquid.
After you have mixed your starter and water you are going to put the bowl back on the scale and reset your scale to zero. Then you will add in 500g of unbleached bread flour, reset your scale to zero and add in 10g of salt.
After all of the ingredients are in the bowl, remove from the scale and start mixing with a spoon. Its going to be very sticky and shaggy. You will want to mix it so there is no flour chunks. I do usually wash my hands and then mix it with my hands so that I know it is incorporated really well.
Once it is all mixed well you are going to cover it with plastic or a cotton towel and let it rest on the counter for 1 hour.
Once that hour has passed you are going to do your first set of stretch and folds. What you are going to do is get your hands a little wet and then go around the bowl and pull it away from the sides of the bowl. Then you will take a section and pull it up so it doesn't rip and fold it over, then turn the bowl and do the same thing. You are going to do this enough times that it has created a little ball and has created some tension. Then you will cover it again and let it rest on the counter for 30 mins.
Once the 30 mins has passed you will complete another set of stretch and folds. You will then cover and let it rest on the counter for 30 mins.
Once that 30 mins has passed you will complete your FINAL set of stretch and folds. You will then cover the bowl and set it on the counter and this is when you will let it bulk proof so it will sit for 4-10 hours. a lot of this depends on the temp and humidity of your house. The ideal spot would be a spot that doesn't have an influx of temperatures and ideal temp is between 70-75 degrees. It will still work in colder temps it just might take a little longer.
Once 4 hours has passed you will want to start checking on it every hour to see if it is ready. What you are looking for is that it is jiggly on the middle and has some bubbles on the tops and sides. You don't want it to overproof because it could get too sticky to work with. (This will get a lot easier after your first couple loafs because you will know the timeframe that works for your home.) Again, You can always reach out to me with questions or better clarification (:
When your dough has gotten to where it is jiggly in the middle and has some bubbles on the top and sides you can also check with getting your finger damp and poking the dough and you want to to rise slowly. Not stay down and not bounce back right away, its a bit of a dance the first couple times until you get that hang of what works in your home. But, once it is ready you are going to get a banneton basket ready or any alternative you are using and what you will want to do is lay your lint free cotton towel inside your basket or bowl and then dust it with rice flour or gluten free towel. You can use all purpose flour but I usually suggest a rice flour or gluten free flour because it doesn't have the gluten content that will make your dough stick to the towel.
After you have prepped your basket or bowl you are going to get your dough ready. You will flour a clean surface. (You can use all purpose flour or bread flour for this step) Then you will pour your dough out onto the surface, you may need to pull your dough from the sides of the bowl but you will then pull out the sides so it creates a bigger circle or rectangle. (it doesn't need to be pretty. You can also pick it up and let it fall as you are turning it to get it into a bigger shape.)
You are then going to fold your dough into thirds and you will be the shape of a log after this step. You will pull one side up and fold it halfway. Next you will pull the other side up and fold it over the section you just folded. Again it will be the shape of a log.
Next, you will start to roll from one end and roll it up like you would a piece of paper. It will end up looking like a ball.
Finally you are going to build some tension so you are going to slightly tuck the dough under and pull towards you and you are going to do this enough times that you feel you have a tight ball.
After you have created the ball you are going to put it in the basket tight side down (So the part that was facing up will be facing down in the basket) after you have put it in the basket you can pinch together any sections that seem they are separating. You will then cover it with a cotton towel and let it set on your counter for one hour.
After that one hour you will put it in your fridge for its second proofing. You will keep the towel on top and it will set in your fridge overnight or 8-14 hours. Whatever works with your schedule.
Finally its bake day! You are going to put your Cookie Sheet in the oven on the middle rack. You will then preheat your oven to 450 degrees and let the Cookie sheet sit in the oven for 15 minutes.
If you are using the baking dish option you will then place your baking dish full of water or ice cubes in the oven on the bottom rack underneath the cookie sheet and let those sit in the oven for 30 minutes.
If you are using the spray bottle option you will just let your cookie sheet sit in the oven for 35-45 minutes at 450 degrees.
After the 35-45 minutes you will take your dough out of the fridge and you will turn it out on a floured piece of parchment paper and then score your loaf. What this does it cutting the loaf with one big cut the dough will rise better and create a formed place for the steam to escape. You can add a fun design at this point as well (Some tips are flour the surface and map out your design with a toothpick and then cut it with a bread lame)
After you have scored your loaf you will pull your cookie sheet out of the oven and place the parchment paper with your dough on top of the cookie sheet and place it into the oven. * If you are using the baking dish option you will pull the baking dish after 15 mins of baking and then continue to bake the loaf for 30 mins after pulling the dish out. * If you are using the spray bottle option you will place your cookie sheet in the oven and spray it with water and close the oven quickly and let it bake for 15 mins. After the 15 mins you can lightly spray one more time (less than the first spray) and then cook it for another 30 mins.
After the 45 minutes you will pull out the cookie sheet out and take off your loaf of dough and place it on a cooling rack for 1 hour. Waiting the one hour of cooling is the hardest part but it is necessary, If you cut into it too early the dough could get gummy on the inside.
After the 1 hour you can now cut into your loaf of dough and enjoy!! Congratulations!! You baked your first loaf of sourdough!