Uncomplicated Sourdough Bread
A simple overnight sourdough bread recipe made in the mixer with a dough hook. This recipe makes two loaves: bake one right away and refrigerate the second for fresh bread later.
Prep Time:
Cook Time:
Total Time:
15 minutes (+ 12 hours rising)
50 minutes
Around 13 hours from start to finish
2 Loaves
Yeild:
Ingredients:
975 g water
300 g sourdough starter
1500 g flour
1 1/2 Tbsp salt
Instructions:
Day 1:
Add the water, sourdough starter, flour, and salt to the bowl of a stand mixer fitted with the dough hook.
Mix until the dough is combined.
Cover the dough and let it rest overnight, or 8–12 hours, until it is puffed and full of air pockets.
Day 2:
Flour your work surface. A cutting board works well and makes cleanup easy.
Turn the dough out onto the floured surface and cut it in half.
Shape each half into a loaf.
One loaf may be baked immediately.
For the second loaf, flour a tea towel and place it inside a bowl. A batter bowl, stainless bowl, or sourdough basket will work.
Place the shaped loaf into the floured towel-lined bowl, cover, and refrigerate until ready to bake.
Preheat the oven and Dutch oven to 450°F.
Place the loaf on parchment paper and score the top.
Carefully place the loaf into the hot Dutch oven.
Bake covered for 40 minutes.
Uncover and bake for 10 more minutes, or until browned.
Remove from the Dutch oven and let cool before slicing.
Notes:
A floured cutting board makes shaping easier and helps keep cleanup simple.
This recipe makes two loaves. Bake one right away and refrigerate the second loaf for later.
You may substitute 500 g of the flour with whole wheat flour if desired.
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