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5 from 3 votes

Sourdough Bread

from the kitchen of Shiloh of @wedrinkbubbles
Prep Time2 d
Cook Time35 mins
Cuisine: American

Equipment

  • La Cloche Bread Baker
  • Dutch Whisk
  • Food Scale
  • Bread Proofing Basket
  • Shower Caps (or cling wrap)
  • Scoring Knife

Ingredients

  • 1 cup

    "fed" sourdough starter

  • 1.5 cup

    distilled, spring or filtered water

  • 2 tsp

    kosher salt

  • 8 oz

    King Arthur Unbleached All-Purpose Flour

  • 12 oz

    King Arthur Bread Flour

Instructions

  • In a large glass bowl, combine all of the ingredients. 
  • With a Dutch whisk, combine until the dough roughly comes together. It will look dry and under mixed - no NOT knead at this point. Cover with plastic wrap (or a shower cap - see video) and allow the dough to sit in the bowl for 30 minutes. This is the autolyse state.
  • Don’t forget to feed your starter: 1 cup all purpose flour + 1/2 to 3/4 cup water. *NOTE use less water for a more sour sourdough.
  • Knead dough inside the bowl for 30 seconds. Cover with plastic wrap and allow the dough to sit in bowl for another 30 minutes.
  • Fold dough on itself 4-6 turns then place it back in bowl seam side up. Cover with plastic wrap (or shower cap) and allow the dough to sit in bowl for 30 minutes again. 
  • Repeat the step above 4 more times. On the last turn allow the bread to rest for 60 minutes covered on the counter.
  • After 60 minutes, shape the dough one final time into a ball and move the dough to a well floured proofing bowl. Cover and let proof in the refrigerator over night. 
  • DAY TWO: Place a Cloche or Dutch oven on the bottom shelf of a cold oven and preheat the oven to 475°F with the Cloche inside.
  • When the oven is at temp, remove the Cloche and using 1 tbsp of EVOO, oil the bottom of the Cloche using a paper towel.
  • Place the bread in pot, seam side down and score the top of the dough with a sharp kitchen knife (or razor) so steam can escape while baking.
  • Bake the bread for 20 minutes with the lid on. Remove the lid and bake for an additional 15 minutes. Remove from the oven, and cool on a rack.
  • Enjoy immediately or allow to cool completely for several hours before covering and storing.