Sourdough bread: the recipe

At a glance

• Method: Preferment, with autolyse (30 min)
• Preferment: Sourdough starter — 14% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 205 g
• Dough weight: 1158 g
• Total dough weight: 1360 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

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Method

1. Lievito madre: make it and let it ferment (at room temperature) (12 hours)

   • Weigh the ingredients
   • Use water at 30 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (50 min)

   • Use water at 24 °C
   • Hold back 44 g of water and pour it in gradually while it comes together
3. End of mixing, start of bulk rise (at room temperature) (2 h 30 min)
4. Reinforcement fold 1 of 1
5. Divide/shape: weigh and form the pieces (5 min)
6. Start of proofing (at room temperature) (1 h 45 min)

   About 1h30 to 2h at 24 °C.
7. Ready to cook

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Baking

1. • conventional oven, with steam
   • Overall temperature: 225 °C
   • Time: 40 minutes
   • Normal steam

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Building the starter

It matures in 12-16 hours at 21 °C: With the 12 hours of this recipe, the doses above are enough as they are. If you let it develop longer (up to 16 hours), add 1.8% salt on the starter's own flour — it slows fermentation down and keeps it under control for longer.