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Basic Sourdough Bread

Prep Time1 d
Cook Time50 mins
Course: Breakfast, lunch
Keyword: bread, sandwich, sourdough, pancakes, whole wheat


  • 700 g AP flour
  • 300 g whole wheat flour
  • 750 g pure water
  • 150 g active sourdough starter
  • 23 g kosher salt (or the salt of your choice-not iodized )


  • --------Starting at 6 pm-------
  • Autolyse-1-3 hours or longer :)
  • Mix flours and waters in large bowl.
  • Add water, mix well until all the flour is combined and none remains on the bottom of the bowl.
  • ---------Make Dough-------
  • After autolyse, sprinkle salt over the surface of the bread.
  • Add sourdough starter, sprnnead of over the surface of the dough.
  • Pokes the dough with all your fingers to start to incorpoorate the salt and starter into the dough Use the stretch and fold method (pictures below) to fully mix the ingredients..
  • Cover dough and refrigerate overnight.
  • Remove bowl from fridge and allow to sit out until about 2 pm, then start your series of stretch and folds.
  • After 4 stretch and folds, spaced 30-45 minutes apart, shape your bread on a floured work surface, cover and lest rest a few hours.
  • Shape your dough by folding the the bread onto itself until the top has some tension. Dust bread with flour, cover and let rest while oven preheats.
  • preheat oven to 500 degrees with cast iron dutch oven with lid inside
  • After the oven has been at 500 degrees for at leat 30 minutes your ready to put dough into the cast iron pot. Please refer to the audio near the end, for these instructions.