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Naturally leavened bread recipe - 72.4% hydration
Sourdough bread
Sourdough bread
Sourdough bread
Author:
Estevan Vedovelli

Yield:

 bread of
Kilograms
Pounds
Ounces
each

Times:

Starter
Prep time: 10 minutes; Total time: 10 minutes
Bread
Prep time: 48 minutes; Rest time: 18 hours and 50 minutes; Cook time: 20 minutes; Total time: 19 hours and 58 minutes

What to expect...

Ease:

Perfect for: Breakfast, Appetizer, Snack, Happy hour, Dinner.

  • Preparation method
  • Starter
    Total time: 10 minutes
  • 1. Activate the yeast in advance, until the required amount is reached. Use when it has reached the top of its growth.
    Sourdough Starter (142 Grams)
    Prep time: 10 minutes; Total time: 10 minutes
  • Bread
    Total time: 19 hours and 58 minutes
  • 1. Mix all the ingredients together, except the starter, knead until uniform and leave to rest;
    Wheat Flour (390 Grams) Water (262 Grams) Salt (7 Grams)
    Prep time: 5 minutes; Rest time: 30 minutes; Total time: 35 minutes
  • 2. Add the starter and knead until the gluten develops and the dough is elastic;
    Prep time: 15 minutes; Total time: 15 minutes
  • 3. Transfer to a bowl and, with wet hands so the dough doesn't stick, make a ball, cover and leave to rest;
    Prep time: 2 minutes; Rest time: 28 minutes; Total time: 30 minutes
  • 4. With wet hands, lift the dough from the middle and fold it forward over itself, then back again. Turn the dough 180° and repeat the folds. Leave to rest;
    Prep time: 2 minutes; Rest time: 58 minutes; Total time: 1 hour
  • 5. Repeat the previous step 3 more times;
    Prep time: 6 minutes; Rest time: 2 hours and 54 minutes; Total time: 3 hours
  • 6. Prepare a pot with a cloth inside, or a fermentation basket, and flour the top of the cloth well so that the bread doesn't stick while it's fermenting in the container;
    Prep time: 3 minutes; Total time: 3 minutes
  • 7. Line a worktop and place the dough on the flour. Fold the sides of the dough over the middle, then roll the dough out to create tension. Make sure it is well floured on the outside and then transfer it to the fermentation pot or basket;
    Prep time: 10 minutes; Total time: 10 minutes
  • 8. Place the container with the bread in the fridge and let it ferment for at least 12 hours;
    Rest time: 12 hours; Total time: 12 hours
  • 9. Turn on the oven at maximum temperature, with an iron pan inside, and let it preheat;
    Prep time: 2 minutes; Total time: 2 minutes
    Temperature: 280
    ºF
  • 10. Take the dough out of the fridge and transfer it to silicon paper. Take the hot pan out of the oven, place the dough inside the pan and make a cut with a sharp knife or razor on the surface of the loaf to guide the growth. Put the covered pan with the dough inside back in the oven and bake;
    Prep time: 3 minutes; Cook time: 15 minutes; Total time: 18 minutes
  • 11. Remove the lid and finish baking until the bread is the desired color;
    Cook time: 5 minutes; Total time: 5 minutes
  • 12. Remove from the oven and allow the bread to cool completely before slicing.
    Rest time: 2 hours; Total time: 2 hours

Created on 01/31/2024.
Last updated on 08/23/2025.

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