Description
This Sourdough Round Bread recipe is perfect for beginners. This recipe makes beautiful round loaves with a soft, chewy crumb. With just a handful of ingredients, you can enjoy the authentic taste of sourdough at home.
Ingredients
Scale
- 100g active bubbly starter
- 300g warm filtered water
- 42g raw honey
- 560g of bread flour (might need more or less depending on humidity levels)
- 20g olive oil
- 12g pink Himalayan salt
Instructions
- Add the active starter to a large bowl. Mix in warm water and honey, until milky.
- Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
- Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
- Do a series of 4-6 stretches and folds. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
- In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle, then tri-fold it into a log, and then fold it in half. Once folded, push it away from you, and then pull it towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy.
- Gently, with a bench scraper, place dough into a proofing basket that is lined with floured parchment paper. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size.
- If baking the same morning, preheat the oven and cast iron pot (with lid) to 450 F for at least 15 minutes. Lightly flour the top of your bread and score bread with a bread lame, or a sharp knife creating a shallow design.
- Use the parchment paper to lift the dough into the preheated cast iron pot. Add two ice cubes to the pot behind the parchment paper.
- Cover and bake for 30 minutes at 450 F with the lid on- remove the lid and put back in the oven for another 5-8 minutes or until a deep golden brown.
- Remove the pot from the oven and carefully place the bread on a cooling rack to cool for 1 hour before slicing. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
- If not baking after the 2nd rise, place the proofing basket with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 3 days.
Notes
- If not baking after the 2nd rise, place the proofing basket with the dough in the fridge, covered, until ready to bake. The dough can stay in the refrigerator unbaked for 3 days.
- Let baked bread cool for 1 hour on a cooling rack before slicing. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
- Prep Time: 13+ hours
- Cook Time: 35 minutes