2 LOAF | SIMPLE SOURDOUGH BREAD RECIPE | BALLERINA FARM’S Sourdough Recipe
My first loaf of bread was a tad bit scary. I somehow overthink everything and miss a step and nothing I’ve ever tried the first time seems to come out. By nature, I like rules and clearcut boundaries. What’s interesting about sourdough is that there are rules, but the boundaries can be stretched a bit and this is actually how sourdough bread baking evolves and what makes bakers, artisans. There are some rules to sourdough, but the best sourdough comes from experience, observation and experimentation. I think it’s why buying Ballerina Farm’s sourdough kit, was the best decision I could make! It was a great investment into my sourdough making journey, because it had clear guidelines on how to feed my starter to make bread — which was the goal 👍🏼
Thinking back, I was surprised and a bit confused as to why my bread hadn’t looked exactly like the one on the YouTube video I watched. The steps I took were exactly what she showed in the video. But now, I know exactly why my bread didn’t turn out and I wish I would have watched a few other videos or found a blogger or influencer, that knew sourdough, before diving into my first loaf.
The starter I was using was made by someone local. I bought the starter and the person who gave it to me, gave it to me watery and when I asked what I did with it she told me to feed it a cup of water and a cup of flour. Never did I learn about discarding starter or that consistency matters. Long story short — I chucked my starter and found Ballerina Farm! I bought her kit and starting researching all things sourdough!
First, I’m glad I didn’t give up. Second, I’m really glad I persisted. It’s a beautiful journey and I’m happy you’re here as I share with you my boule loaf recipe, along with sharing some ways I’ve evolved in baking my sourdough bread.
Here are some pictures I took, during my most recent ‘dough day’. Between making pizza dough and bread dough, we’re making dough nearly every single day and when we’re not making dough, we’re making sourdough sweets, of some sort.
Subscribe to my newsletter and I’ll share what we’re baking up lately! ..or follow me on social media, as I share our favorite sourdough recipes!
You can find me on YouTube here — https://youtube.com/@the.wild.bungalow?si=5MEeUeJvUCVHEh2P
Orrrr Instagram — here https://www.instagram.com/sourdough_for_fun?igsh=MTBpbmk5MG4zNDJkbA%3D%3D&utm_source=qr
Step 1 | feed your starter | ensure it’s nice and active before starting your dough mixture.
FEED YOUR STARTER ENOUGH FLOUR + WATER TO HAVE 250g, with some left over to feed again, after you’re done using the amount to make this recipe.
I use this recipe — 30g starter, 134g water + 146g all-purpose flour. I like a thicker starter.
Wait until the starter has domed and can no longer rise. If you’re feeding your started at night, with the recipe I’ve provided above in a cooler temperature environment, it’ll be ready in the morning. If you feed in the morning, it’ll be ready to make your dough come evening.
The reason we use at peak, is because the yeast colonies are strong and active.
If your dome has collapsed and started to sink, continue with the recipe below and use what you have! I use my starter at whatever state it’s in, but I bake a lot, so the yeast colonies are relatively active and have food to eat on a consistent basis.
Be sure to feed your starter straight after making bread, so it becomes a habit. You want to keep those yeast colonies strong!
Feel free to feed + refrigerate, using the recipe I gave you for this bread! Then you’ll have enough starter to bake with when you pull it out of the fridge, the next time!
Note that refrigerated starter will take longer to leaven your bread, as well as discard starter (discard is the liquidy texture, smells acidic, needs food, etc).
Step 2 | mix the dough | until it’s a shaggy consistency.
the following ingredients, until your dough is a sticky consistency and scrape the sides of the bowl off, while you’re mixing. If you’re a bit off on measurements, that’s okay! Do your best to get a sticky consistency.
250g starter
735g water
1000g flour
24g salt
If you prefer a bread that has a tighter crumb (smaller holes, closer together), add less water.
Or, if you feel that
Step 3 | stretch and fold.
2-3 times, every 30 minutes (or when it’s convenient, don’t stress on exact timelines during this process). Do this the entire circumference of the bowl until you’ve folded itself onto itself about 4 times.
Step 4 | leave to ferment.
either overnight on the counter (in a cold home), or in the fridge for 8-12 hours.
Although the dough started fermenting the moment your starter hit its food (flour + water), it needs much more time (usually) than the couple of hours after you’ve done the stretches and folds.
The exact time of this will be learnt overtime. Don’t stress on your first loaf, but take note of how hard or easy it was, in the next step & adjust your bulk fermentation, next time. This step is important because this is when the yeast + bacteria (in your starter) do their job and make the bread nutritious, airy and delicious.
Side note | I suggest bulk fermenting in the fridge because it’s a controlled temperature and cold dough is easier to work with (or shape). If you take the dough out after 8 hours and it’s still sticky, has no dome shape and looks wet, assume it’s not ready and let it continue fermenting on the counter, until the signs of a fully fermented dough have presented.
Step 5 | shape.
Take the dough out of fridge and remove it from the bowl. I like to flour my surface a bit. I cut the dough into two and shape into a boule shape. In this step, my theory is crust development. If you’re interested in a more firm crust, then I would bench rest (leave on the counter) for 30 minutes and then shape again and put into banneton baskets.
Step 6 | flip top side down, into the baskets and into the fridge | minimum of 2 hours.
Step 7 | flip upside down onto parchment | sticky side down.
Step 8 | score | slice about 1/4 inch into the crust to let steam infiltrate the loaf | use a pairing knife if you don’t have a bread lame.
Step 9 | put into Dutch oven & into the oven.
Bake @ 450 degrees with lid on for 20-25 minutes. Remove lid & bake 20 minutes more @ 400 or 450.
