Basic Sourdough Bread

  • Preparation: 1h preparation and 6h of waiting
  • Cooking: 40 min
  • Portions: 1


    120g sourdough

    200 g of water at 22°C (72°F)

    5 ml (1 Tsp ) of salt

    300g (10oz) of floor

    olive oil pouring kneading  


In the morning, mix the sourdough and water. In a large bowl combine flour and salt.

Add the sourdough to the flour mixture. Mix with hands to obtain an homogeneous, soft and sticky dough. Cover the bowl with a damp cloth and let stand for 10 min. until the dough temperature reaches 20 ° C.

Brush the dough with oil. Place the dough on an oiled work surface. Knead with the palm of the hand, for 10 min. Repeat this step 3 to 4 times. Cover and let stand for 30 min. at room temperature.

Fold dough by flattening and folding on itself into three, then in two. Repeat this step every hour for 4 hours.

Line a bowl with a cloth dusted with flour. Put in the dough and shape the dough. At room temperature, cover with a damp cloth and let rest for dough to doubles in volume (2-3 hours).

Preheat oven at 220°C. Line a baking sheet with parchment paper. Turn dough over it. Incise and spray water. Bake 20 min. Lower the oven to 190°C and bake another 15 minutes or until the bread is golden brown.

Cool on a rack or serve warm.