Laura's Simple Sourdough Recipe

Simple sourdough recipe that you can make as soon as your Sourdough Starter is active and ready to bake with.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix 500g flour and 350g water (reserve some water if you’re nervous about hydration). Stir until no dry bits remain.

Step 2

Cover and let rest for 30 minutes to 1 hour (this is called "autolyse").

Step 3

Add 100g sourdough starter and 10g salt to the dough.

Step 4

Mix thoroughly, squeezing and folding the dough until everything is well combined. The dough will be sticky—this is normal!

Step 5

Gently fold the grated or cubed cheese into the dough after the starter and salt are mixed in.

Step 6

Ensure the cheese is evenly distributed throughout the dough.

Step 7

Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until it doubles in size.

Step 8

During those first 2–3 hours, perform "stretch and folds" every 30–60 minutes (gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat 3–4 times per session).

Step 9

Turn the dough out onto a lightly floured surface.

Step 10

Shape it into a round or oval loaf by tucking the edges under to create surface tension.

Step 11

Place it seam-side up into a floured proofing basket (or a bowl lined with a floured kitchen towel).

Step 12

If you plan to bake it the same day, let the dough proof at room temperature for 1–2 hours, or until slightly puffy.

Step 13

ALTERNATIVELY - to bake it the next day, you can Cold Proof it. Cover with plastic wrap or a damp towel and refrigerate overnight (up to 12-18 hrs). Then you can bake it immediately from the fridge, no need to let it rest first. (**Cold proofing adds flavor and makes handling easier. It slows fermentation, allowing you to bake it fresh tomorrow).

Step 14

Turn the dough out onto parchment paper, score the top, and place it in the Dutch oven with the parchment paper.

Step 15

Bake for 20 minutes with the lid on, then 20–25 minutes uncovered, or until the internal temperature is 200–210°F (use a meat thermometer or something to poke into the center of the bread loaf).

Step 16

If the internal temp has not reached 200–210°F when you take it out of the oven, create a "tent" with aluminum foil over the loaf to prevent over-browning, then bake another 5-10 minutes

Step 17

Let the bread cool on a wire rack for at least 2 hours before slicing.