Sourdough Bread

With Optional Sourdough Breadcrumbs Recipe

Everyone seems to have their own sourdough bread recipe, and I’m no different. This is simply the recipe I use that’s worked for me, but as you grow in your sourdough journey, alter the recipe to do what works for you.

At the end I also leave a recommendation with instructions for sourdough bread crumbs. This is perfect if you have a half loaf or more of leftovers. No waste!

Yields one loaf/boule.

INGREDIENTS

• 260 grams ripe sourdough starter
• 600 grams Bread Flour | King Arthur Baking Company (this one has 12.7% protein, higher than typical brands, which makes for a perfectly chewy bread)
• 400 grams distilled/bottled water (to prevent the starter from dying as city water typically contains chlorine)
• 24 grams kosher salt
• 1 tablespoon diastatic malt powder (optional, makes for a higher rise as it gives more of the starter to feed on)

INSTRUCTIONS

1. Using a large mixing bowl and a kitchen scale, weigh out 260 grams of your ripe sourdough starter. Add 600 grams bread flour, 400 grams distilled/bottled water, 24 grams kosher salt, and 1 tablespoon of malt powder (if using). Mix with a wooden spoon until mostly combined, then mix up with your hand until well combined. Fold the dough over itself, turning 90 degrees each time, four times.
2. Cover the dough in the mixing bowl with cling wrap.
3. Preheat your oven to 400 degrees for 1 minute, then turn off. We’re creating a proofing environment for the dough. (You may use the proofing drawer if you have one, but I do not and have not tested it.) Turn on the oven light for residual heat.
4. Place your dough in the oven for 1 hour. After the hour has passed, remove the dough and fold it 8 times over itself, turning 90 degrees for each fold. Repeat this process (1 hour rest times plus folding) 2 more times for a total of 3 hours resting and folding.
5. Place the dough in the bowl covered with cling wrap in the refrigerator and let sit overnight, or up to 48 hours. This allows the dough to develop a deeper flavor and improves texture.
6. The next day, remove the dough from the refrigerator and let sit for 15 minutes. While you wait, spray the bottom of an enameled cast iron dutch oven with Pam cooking spray and coat with cornmeal or semolina flour. Alternatively, you may use a round of parchment paper in the bottom, but I prefer the other method for a crunchier brown base on my loaf.
7. Sprinkle the top of the dough with whole wheat flour (this makes it easier to handle and will show a design when you score it). Pick up the ball of dough, form it into a ball, then place in it in the prepared dutch oven, seam side down. Place the Dutch oven in the oven with lid on and light on for 2.5-3 hours. This allows the dough to come to room temperature and proof a little more for better rise.
8. Once the rest time is complete, remove the dutch oven from the oven and score the top with a bread lame or very sharp knife. Place the dutch oven back in the oven with the lid on.
9. With the dough in the oven, turn on the oven to 450 degrees (no preheating) and bake for 35 minutes. After 35 minutes, remove the lid then bake for another 20 minutes. (Keeping the lid on for the first 35 minutes essentially creates a steam oven for a higher rise.)
10. Once the last 20 minutes has passed, remove the dutch oven from the oven and immediately place the bread on wire rack* and let rest/cool for at least 2 hours. Resist the urge to slice into it as it still cooks as it cools. Cutting into it too soon would yield a moist, dense bread, releasing the heat.
11. If left uncut for 12-18 hours, I typically leave the bread out uncovered for that duration as it allows the bread to maintain the crunchy exterior texture. Once cut into, store in an airtight container or wrap in cling wrap for up to 5 days.**

*NOTE: This is by no means a “professional” way to remove the bread from the dutch oven, but my trick is to lift the loaf with a bread knife with one hand, and remove with a set of long tongs with the other. You may also remove the loaf wearing oven minutes to prevent burning yourself.

**PRO TIP: Sometimes I have half or more left of a loaf and don’t want it to go to waste. Or I simply don’t want my discard from feeding the starter to be tossed so I make a loaf of bread. If this is the case for you, make sourdough breadcrumbs!

1. Preheat the oven to 225 degrees.
2. While the oven is preheating, slice the bread into 1 inch cubes and place on a single half sheet pan for half a loaf, or two half sheet pans for a full loaf. It’s important that the cubes of bread are spread out to allow for a complete dry.
3. Once the oven is preheated, place the pan(s) of cubed bread in the oven. Bake for 30 minutes, then toss the bread to aid the drying process. (Swap the pans on the racks if you placed two in the oven.) Continue to bake in 30 minute intervals, tossing the bread cubes after each interval (and alternating pans if two) until the bread is completely dried out. You shouldn’t feel any soft bread cubes (or patches) left or any moisture. This will typically take me ~3 hours, perfect for when you have some downtime or need to get some chores (or crafts!) done.
4. Once sufficiently dried, completely cool on the pans for at least 2 hours.
5. Place the cool, dried bread cubes in a food processor or blender. Pulse until you have a medium-fine crumb. This may need to be done in batches.
6. Store the breadcrumbs in an airtight container (these are also a great alternative). Ideally use them within 1 month to prevent them from becoming stale. If more than 1 month, up to 3 months, give them a little taste to check if they’re stale. I’ve gone up to 3 months with no issue.