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By
Anneka ManningAbstract
This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead.
Standing time: 13 hours | Proving time: 6½ — 8½ hours | Cooling time: 1 hour
This recipe is one I have made many times with great results. Before you get started, read over my tips and tricks for making and baking sourdough bread.
It does take at least 24 hours from start to finish but time is what helps create a great loaf of sourdough. I have included some time variations throughout to allow the making of this sourdough fit more easily into your day. This dough is folded six times (not kneaded) with rests in between. Below is a timeline to help you map out your day of baking.
Feed your sourdough starter to get it active, 4 — 8 hours
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Make levain, stand 12 hours (overnight)
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Mix levain + dough, stand 1 hour
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1st folding, prove 30 mins
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2nd folding, prove 30 mins
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3rd folding, prove 30 mins
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4th folding, prove 30 mins
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5th folding, prove 30 mins
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6th folding, prove 1 hour (or up to 4 hours)
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Cut into loaves, prove 1 — 2 hours
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Shape loaves, prove 2 — 3 hours
(OR prove 1 hour, then transfer to fridge for 12 — 14 hours)
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Bake at 240ºC for 20 mins, then 220ºC for 15 — 20 mins
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Cool (1 hour), slice, eat!
This recipe is part of our Bakeproof: Sourdough column.