Easy Sourdough Bread

Soft and delicious sourdough bread, well worth the wait and easy to make

5 from 2 votes

Prep Time 1

Cook Time 55

Course Side Dish

Servings 12 slices

Mix first three ingredients,
150 grams sourdough starter, 25 grams olive oil, 290 grams warm water
Mix last three ingredients (preferably with a stand mixer and dough hook)
75 grams rye flour, 425 grams bread flour, 10 grams sea salt
Grease a large glass bowl with olive oil and place dough in (it will be sticky)
Cover with plastic wrap and let sit for 1-2 hours
Take dough out and stretch and fold a few times (use water if hands get sticky)
Cover again and let sit out up to 10 hours
Flour a proofing bowl (rice flour works great too) and shape dough, depending on what shape you're going for.
Place dough in bowl, cover, and let dough "cold proof" for 10 hours or more in the refrigerator

Preheat oven to 450
Reduce heat to 425
Take out bread from the fridge when oven is ready
Line a Dutch oven or bread loaf pan with parchment paper or grease it.
Place bread in pan
Score bread
Cover (use foil if no cover)
Bake for 20 minutes at 425
Remove cover, bake an additional 34 minutes at 425
Let bread cool off completely before storing

This is the schedule I tend to follow:

Afternoon the day before baking:

Start mixing up the bread and let it sit out until bedtime

Put the bread in for a cold proof overnight

Bake in the morning whenever I'm ready to bake

If it sits in the fridge for a few days, that's fine too.

Keyword bread, sourdough