THE SIMPLEST SOURDOUGH RECIPE EVER

During Class

STEP 1: MIX

We will begin class with demonstrations of fermented, ready to bake dough and will talk about what to look for and how to bake. And how to add inclusions to your loaves!Then we will mix your dough! This recipe makes 1 loaf, to make two, simply double the amounts of water, salt, and flour.

Into your bowl:

1. Add some of your starter, about two heaping spoonfuls (100g if you really want to measure)

2. Zero your scale and add 375g of water (preferably cold)

3. Zero your scale and add 10g of salt

4. Mix with your spatula

5. Zero your scale and add 500g of flour

6. Mix with your spatula until most of the flour is hydrated

7. Cover with a wet towel and set aside while you feed your starter

8. After a few minutes, knead your dough until it’s no longer lumpy

9. Cover with your towel and let sit on counter until doubled in size (6-12 hours depending on temperature)

At this point during class, we will discuss and demonstrate how to prep and take care of your starter.

At Home

Before leaving class you’ll receive clear instructions and know exactly what to do with your dough! Here are the instructions:

STEP 2: SHAPE

1. After the dough has doubled in size, roll your dough into a tight ball (here and here are tutorials)

2. Place your dough into your floured baskets

3. Place in the fridge until you’re ready to bake. From a couple of hours up to two days.

STEP 3: BAKING

1. Pre-heat your oven and Dutch oven up to 450 degrees**

2. Once your oven is heated, remove your Dutch oven

3. Place your dough inside your Dutch oven

4. Score (cut) your loaf

5. Place the top on your Dutch oven

6. Place in the center of your oven for 20 minutes with the top on**

7. After 20 minutes, remove the lid and set a timer for 15 minutes

8. Check the loaf for color and done-ness after 15 minutes. Keep checking until it’s the color you like, up to 20 minutes.

9. Let sit for an hour and then slice and enjoy!

**If you don’t have a Dutch oven at home, place your loaf on a baking pan, then include an additional deep pan below and fill with boiling water during the first part of the bake. Remove it during the "lid off" portion of the baking.