50 grams of sourdough starter

350 grams of water

500 grams flour

10 grams of salt

Day 1 - AM

Activate your starter and set on the counter

Day 1 - PM

Mix the above ingredients into a bowl. It should be a shaggy mess. Just make sure that the ingredients are mixed together. But let it stay shaggy.

Once mixed, Cover with a damp towel and let it sit for 1 hour.

1 hour later, do some stretch and folds of your dough. The cover and let it rest

30 minutes later, we embark on the second round of stretch and folds. Cover and let it rest.

30 minutes later, last round of stretch and fold. Cover with the damp towel and let it bulk ferment for 7-10 hours!

Day 2- AM

The dough has officially fermented for 7-10 hours. Turn it out on your counter and we are going to do one last stretch and fold put shape it into the loaf form (circle) and place on parchment paper in your bowl.

Let this sit for 1-2 hours to rise one last time.

30 minutes before baking the dough, turn the oven on to 450 degrees.

In a dutch oven, transfer your parchment paper and put the dutch oven lid on.

Bake for 20 minutes with the lid on.

Take the lid off and bake for 25 more minutes.

Once this is finished cooking, take the loaf out of your dutch oven and let it cool on a cooling rack. Wait about 1 hour until you cut into the loaf.

Ok so lets start with the cutting into the load, my family has no chill and we don’t wait that long. We wait until we can touch the bread and then cut pieces and enjoy. It is so darn delicious to eat hot fresh bread.

Also the type of flour, a lot of people use bread flour. I highly recommend that but our family doesn’t make bread fast enough to use up all of the bread flour and it ends up going bad. Now I wont lie, currently I am making way too much bread and bread flour would probably be the best answer but oh well, we using All purpose flour and I am set on it. All purpose flour just makes your starter a little thicker than what everyone else gets. Its not fully runny like what everyone else gets.

This is a plain loaf and a simple one. This may not be how a lot of people prefer to make sourdough but this is the recipe that we love and it is so simple. I feel like I don’t spend any time with this dough until day 2. To which the majority of the time is just trying to cook off the bread.

You can add add ins to this recipe though. I have done chocolate chips, jalapeño cheddar, and s’mores. This is all up to preference on what you want to add to it. But you do not have to add anything to it. You can leave it to just plain too!