Imported from YouTube

Beginner Sourdough Bread

Name: Beginner Sourdough Bread
Prep time: 45 min
Cook time: 45 min
Total time: 1440 min
Yield: 10 servings
Cuisine: European
Ingredients: 500 g bread flour (Unbleached; additional flour may be needed for dusting and shaping.); 350 g water ( lukewarm or room temperature; reserve a small amount if desired for mixing in the salt.); 100 g active sourdough starter (Recently fed and used at or near peak activity; 100% hydration starter assumed.); 10 g fine sea salt (About 2% of the flour weight.); rice flour (For dusting the proofing basket or towel; use only as needed.)

Recipe by Grant Bakes @GrantBakes · YouTube

Imported by Basma on SeeMeCook

A straightforward sourdough loaf made with an active starter, flour, water, and salt. The dough is developed through folds, fermented until airy, shaped, chilled overnight, and baked in a covered Dutch oven for a crisp crust and chewy crumb.

10 servings1440 minEuropean

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Ingredients

500 g bread flour (Unbleached; additional flour may be needed for dusting and shaping.)
350 g water ( lukewarm or room temperature; reserve a small amount if desired for mixing in the salt.)
100 g active sourdough starter (Recently fed and used at or near peak activity; 100% hydration starter assumed.)
10 g fine sea salt (About 2% of the flour weight.)
rice flour (For dusting the proofing basket or towel; use only as needed.)

Steps

1
Feed the sourdough starter and let it rise at room temperature until visibly bubbly, expanded, and able to float in water. This commonly takes 4–8 hours, depending on starter strength and room temperature.
2
Combine the bread flour and water in a large bowl until no dry flour remains. Cover and let the mixture rest for 30–60 minutes. This resting period hydrates the flour and begins gluten development.
3
Add the active sourdough starter and salt to the hydrated flour mixture. Pinch and fold the dough with wet hands until the starter and salt are evenly incorporated and the dough feels cohesive.
4
Cover the bowl and begin bulk fermentation at room temperature. For the first 2 hours, perform a set of stretch-and-folds every 30 minutes: lift one side of the dough, stretch it upward without tearing, and fold it over the center. Turn the bowl and repeat on all four sides.
5
Continue bulk fermentation after the folds until the dough has risen by roughly 50–75%, looks smoother and slightly domed, contains visible bubbles at the edges, and jiggles when the bowl is gently shaken. Depending on temperature and starter activity, this may take another 2–4 hours.
6
Turn the dough onto a lightly floured work surface. Gently preshape it into a round by pulling the edges toward the underside and rotating it against the counter to create surface tension. Cover and rest for 20–30 minutes.
7
Shape the rested dough into a tight boule or bâtard. Fold the dough into itself, then drag it gently across the counter to tighten the outer surface without pressing out all the gas.
8
Dust a proofing basket or cloth-lined bowl with rice flour. Place the shaped dough in the basket seam-side up. Cover and refrigerate for 8–16 hours for the final proof.
9
Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for at least 30–45 minutes. Thoroughly preheating the pot helps the loaf spring and develop a crisp crust.
10
Turn the cold dough onto a sheet of parchment. Score the top with one confident slash about 1/4 inch deep, or use another simple decorative pattern. Transfer the dough to the preheated Dutch oven and cover with the lid.
11
Bake covered at 475°F (245°C) for 20 minutes. The trapped steam should allow the loaf to expand and keep the crust flexible during the initial bake.
12
Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 20–25 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped. The interior should reach approximately 205–210°F (96–99°C).
13
Carefully remove the loaf from the Dutch oven and cool it on a wire rack for at least 1 hour before slicing. Cooling allows the crumb to finish setting and prevents a gummy interior.

Notes

The supplied source contains only a YouTube title and generic page description; no ingredient list, transcript, captions, comments, or visible recipe text were provided. This recipe is therefore a conventional reconstruction based on the video topic, not a verified transcription of Grant Bakes' exact formula. Fermentation times vary substantially with starter strength, dough temperature, and room temperature. Store cooled bread loosely wrapped at room temperature for up to 2 days, or slice and freeze for longer storage.