Sourdough baking has captured our imaginations, but the elaborate, scientific schedules found online can feel incredibly intimidating to a mother juggling laundry and kiddos. The secret that traditional bakers knew is that much like the starter and our lives we are resilient and adaptable! Don't be intimidated by the dough so lets mix, wait and bake!
The No-Fuss/Beginner-Friendly Countertop Method
By feeding your starter AKA Burt (my starter) in the evening and letting the dough rise overnight on your counter, you bypass the need for constant daytime monitoring. This slow, cool ferment happens while you sleep, working around your family's schedule rather than dictating it. SAY IT AGAIN... the dough does not dictate my life. In the morning, simply shape the dough, let it rest while you make breakfast, and bake it in a hot cast-iron pot.
Ingredients
-100g active sourdough starter (fed 4-8 hours earlier)
-350g warm water
-500g bread flour
-10g salt
Equipment
-Large mixing bowl
-Kitchen scale
-Dutch oven with lid
-Parchment paper
-Bench scraper
Step 1: Mix the Dough (5 Mins)
In a large bowl:
1. Add 350g warm water.
2. Stir in 100g active starter until mostly dissolved.
3. Add 500g bread flour.
4. Mix until no dry flour remains.
5. Cover and let rest for 30 mins.
Step 2: Add the Salt
1. Sprinkle 10g salt over the dough
2. Wet your hands and gently squeeze and fold the dough until the salt is fully mix in.
3. Cover again.
Step 3: Stretch & Folds
Over the next 2 hours, perform four sets of stretch and folds.
Every 30 mins:
-Grab one side of the dough.
-Stretch it upward.
-Fold it over the center.
-Turn the bowl and repeat on all four sides.
The dough will become smoother and stronger with each set.
Step 4: Bulk Rise
Cover the dough and let it rise until it increases by about 50-75% in size.
This usually takes:
-4-6 hours at 70-75 degrees Fahrenheit (21-24 degrees Celsius)
-Longer if your kitchen is cool
Step 5: Shape the Dough
1. Lightly flour your counter.
2. Turn the dough out.
3. Gently shape it into a round loaf by folding the edges toward the center.
4. Flip it over and tighten the surface by gently pulling it toward yourself.
Place it seam-side up in a floured proofing basket or a bowl lined with a floured towel.
Step 6: Cold Proof
Cover and refrigerate for 8-16 hours (overnight works great).
This develops flavor and makes scoring easier.
Step 7: Preheat the Oven
About 30-45 minutes before baking:
-Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius)
-Place your dutch oven inside while it heats.
Step 8: Score the Loaf
1. Turn the dough onto parchment paper.
2.Use a sharp razor or bread lame to make one deep slash across the top, about 1/2 inch deep.
This helps control how the bread expands.
Step 9: Bake
1. Carefully place the loaf into the hot Dutch oven.
2. Cover with the lid.
Bake:
-30 mins with the lid on
-15-20 mins with the lid off, until the crust is deep golden brown.
The internal temperature should reach about 205-210 degree Fahrenheit (96-99 degrees Celsius)
Step 10: Cool Completely
Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.
Cutting too soon can make the inside gummy.
Beginner Tip
-Use a kitchen scale for accurate measurement.
-An active, bubbly starter is the key to good rise.
-Don't rush the fermentation--time develops flavor.
-Keep notes on your timing and room temperature so you can improve with each loaf!
Grace in Every Slice
Some loaves will rise beautifully with perfect airy pockets, while others might turn out a bit dense and rustic. Both kinds will taste wonderful when sliced warm and slathered with salted butter at your kitchen table. Embrace the imperfections of home baking, knowing that the love and nourishment you are sharing matters far more than a picture-perfect crust.
Affiliate Disclosure: This post may contain affiliate links. As San Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for supporting my blog!
