Today is the day to start your sourdough journey with the easiest sourdough loaf recipe ever!
Sourdough gives your body a more gut-friendly bread option when you’re looking to make sandwiches, toast, french toast, bread crumbs, or anything else you love to make with bread.
Be sure to follow this recipe closely so you can quickly memorize it. Before you now it, you’ll be making the easiest sourdough loaf recipe from memory every single week. This recipe has become a staple in our home for less than 50 cents a loaf!
[INGREDIENTS]
1000 grams bread flour (or all purpose flour)
700 grams water
250 grams active soudough starter
24 grams salt
[INSTRUCTIONS]
Feed your starter approximately 3-6 hours before preparing dough.
When starter has bubbled up to double in size, mix together all four ingredients using a wooden spoon or by hand.
Cover with a damp towel and rest for 1 hour.
After and hour, stretch and fold by wetting hand, then using that hand to grab on side of the dough, stretching it upward, and folding it across to the other side. Repeat until you have rotated around entire bowl. Here’s a helpful video I learned from – How to Stretch and Fold Sourdough (youtube.com)
Repeat stretch and fold process three times in half hour increments.
After stretching and folding is complete, let dough sit in counter with a damp towel over for 12 hours. (Preferably somewhere without a chill or breeze.) Once dough has puffed up to double its original size, drop onto heavily floured surface.
Divide dough into two equal parts.
Preheat oven to 450 degrees. Place each half into a well-greased loaf pan, then let pans rest on preheating oven, covering again with a damp towel for 30 minutes.
Lightly flour tops of loaves, then score vertical cuts down the long center of the bread.
Bake for 40-42 minutes.
Let cool on rack fully before slicing and enjoying. Bread stays fresh for approximately 3 days, otherwise freeze after slicing to enjoy even longer!
MAKES 2 LOAVES.
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