Homemade sourdough bread is the best! We don’t want to buy this bread at the store anymore. If you have not tried making your own, follow the written instructions and/or watch the instructional video and give it a try! It is not an easy process, but I am confident that if I can do it, so can you.

Materials:
Large mixing bowl
Parchment paper
Spatula to stir
Measuring cups
Thermometer (that measures the surface)
Kitchen scale (measuring in grams)
Pot with domed lid (or dutch oven) that can handle 450°F
Oven mitts
2 thin kitchen cloths/towels
Plastic bag (that covers mixing bowl)
Disposable gloves (optional)

Ingredients:
450 grams unbleached bread flour
350 grams filtered water (~85°F)
100 grams active sourdough starter
10 grams sea salt

Directions:
Tare a kitchen scale after placing a large mixing bowl on top of it and before adding additional ingredients.

Combine 350 grams water (~85 degrees F) and 100 grams of starter to the bowl.

Mix well.

Add 450 grams of unbleached bread flour and 10 grams of salt.

Mix ingredients in the mixing bowl with a spatula. (The dough will be somewhat dry at first.)

Cover the bowl with a damp kitchen towel and let rest for 30 min.

Spray your hands with clean water and the countertop (or get them both wet), slap the dough 8-10x on the counter, then return the dough to the bowl with the damp cloth cover for 30 min.

After 30 min have passed, fold the dough onto itself 4-6x and let rest for another 30 min.

Repeat the above step (folding and resting) one more time.

After the second 30 minutes have passed, spray the counter and your hands with water again, fold the dough 4-6x one last more and return it to the bowl with a damp cloth cover.

Let the dough rise in the microwave (or a temperature-controlled environment) for 3-6 hours.

Generously flour a cloth to line the bowl the dough was in and flour your hands.

Place dough on floured cloth inside the bowl and cover bowl with a damp cloth.

Place covered bowl in a clear plastic bag and put in the refrigerator overnight (or for 6-8 hours).

Now you are ready to bake!

Use a pot that can withstand 450°F degrees and a dome shaped cover.

Preheat the oven to 450°F and place the pot with the cover on inside the oven.

It is very important the pot and cover are the same temp as the oven!

Remove the dough from the refrigerator and carefully transfer it from the bowl with floured hands onto floured parchment paper.

Score dough with a sharp knife all in one motion (don’t lift the knife), making small slits in the dough all the way around.

Carefully transfer dough from the parchment paper (or other floured surface) to preheated pot.

Cook the dough with the lid on for 20 min and with the lid off for another 20 min.

Remove the bread from the pot and let stand on a baking rack or in the pot with the lid off for 1 hr before cutting into it!

Enjoy!! 🥖🧑🏻‍🍳

**Please watch the instructional video. We would love to hear your feedback if you followed this recipe.