Sourdough Plain Loaf

Round loaf of bread with a crusty, patterned top and a slash revealing the soft interior, resting on a wooden cutting board.
A round loaf of bread with a decorative pattern on the crust, resting on a wooden cutting board.
Close-up of a freshly baked bread loaf with a floured, decorative crust.
Round crusty bread with decorative scoring, resting on a wooden cutting board with a handle and tied with string, on a white surface.

Ingredients

  • 355 g warm water

  • 225 g active sourdough starter

  • 510 g Organic unbleached All-Purpose Flour

  • 15 g sea salt

Dough Instructions

  1. Mix together water and active starter

  2. Add flour and salt to water+starter mixture

  3. Mix together with Danish dough whisk or on low speed of stand mixer with dough hook attachment, until dough looks “shaggy” (if you mixed on stand mixer, transfer dough to glass bowl)

  4. Cover bowl with kitchen towel. Let dough sit for 30 min

  5. After 30 min, perform first set of coil folds. Cover bowl with kitchen towel. Let dough sit for 30 min

  6. After 30 min, perform second set of coil folds. Cover bowl with kitchen towel. Let dough sit for 30 min

  7. After 30 min, perform third set of coil folds.

  8. Cover bowl with kitchen towel and let dough sit until it doubles in size (should take couple hours, depending on temperature of your home). Also do the “Poke Test” (Press your fingertip into the dough to a depth of about 1/4 inch, if the dough slowly springs back, leaving a small indentation then it’s proofed!)

  9. Once dough has doubled in size and passes the poke test, shape dough.

  10. Once shaped, place dough into a floured banneton basket. Cover with plastic wrap/shower cap/clean trash bag

  11. Place banneton basket into fridge overnight for cold fermentation

  12. Next day, when you're ready to bake, start by preheating your oven to 435° F with a Dutch oven inside

  13. When your oven is done preheating, remove your dough from the fridge and turn it out onto a piece of parchment paper or silicone bread sling

  14. Score loaf with dough lame

  15. Bake loaf at 435° F with the lid on for 30 minutes

  16. After 30 min, remove Dutch oven lid and bake for 10 min uncovered

  17. Once baked, remove loaf from Dutch oven and allow it to cool on a wire rack before slicing (minimum 4 hrs)

  18. Slice your loaf! We recommend slicing with a manual bread slicer. Click here to shop!

Enjoy!

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delicious creations, tag us!

@promisedgoodsbakery