We love Sourdough Bread and if you do too, you’ll be excited to learn how to make this Easy Everyday Sourdough Bread in the comfort of your own kitchen.
There are many complicated tutorials and we were impressed by the excellent explanation and the very good results. Again, this is designed to be a recipe that will fit in with your baking schedule without being complicated. It’s great for beginner bakers too.
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Easy Everyday Sourdough Bread Video
Elly from Elly’s Kitchen is here to show us her incredibly Easy Everyday Sourdough and we know that you are going to be very keen to try it. We highly recommend that you view.
Elly has included lots of helpful tips and tricks and she is an excellent instructor. Watch the video now. Click Play above ^
Easy Everyday Sourdough Bread Instructions
Here is the recipe and method written as shown by Elly in her video. She bakes this loaf in a ceramic casserole pot, roaster, dutch oven or bread pan inside a large roaster. As long as your baking vessel has a well-fitting lid and is oven safe – you can use it.
Everyday Sourdough Bread Ingredients:
• 2 cups plain/all purpose/bread flour (any white flour will do, except self-raising)
• 1 cup whole wheat flour (or you can just use 3 cups plain flour, I like to keep whole grain flours to about a third – half at the most). I often use I use Australian stoneground atta flour, found in my local Indian grocery. It’s very finely ground from high protein hard wheat.
• ½ to 1 cup starter (Elly’s is a plain wheat starter)
• About 1 and 1/4 cups of water (This is quite a wet dough. Start with one cup of water and add a bit more until it seems right. It has to be like a damp dough, if it’s more like a thick batter it’s probably too wet. It has to have a bit of body! Remember that it will slacken and seem wetter after long fermentation).
• 1 ½ teaspoons sea salt (you can use anywhere between 1 and 2 teaspoons)
• Elly also often adds a few tablespoons of seeds of various descriptions: LSA (linseed/flax, sunflower and almond meal), sesame seeds, pepitas, walnuts or ground flax etc for more nutrition and interest.
1. Mix salt, flour and any other dry ingredients well. Add water and starter (you can premix these too if you like) and mix again until everything is well incorporated. Test for hydration, you want a nice soft dough but not sloppy! Cover the bowl with a plate and leave to rest for 30-60 minutes.
2. After the first rest, knead/mix/turn the dough briefly. Elly turns it onto itself a few times with a spatula in the bowl, a bit like a stretch and fold action in the bowl. Cover again with the plate and leave on the bench all day (go to work/sleep/whatever). If you are home for the bulk fermentation, you can give it a turn a few times as well. This does help with gluten development but is not absolutely necessary.
3. Come back to the dough after 8-18 hours (this really does depend on your climate, in a Brisbane summer Elly only leaves her dough for about 10 hours and place the bowl inside a large roaster or drinks cooler with a couple of cool bricks and a lid – just to take the edge off the heat of the day).
Tip the dough out onto a damp bench (Elly uses a water sprayer) and stretch and fold the dough a few times with the help of a scraper (plastic plasterer’s knives from the hardware are great for this. You can also use a flexible plastic spatula to turn the dough in the bowl (as shown in video). Leave the dough to rest, covered, for 15 minutes before final shaping.
4. Fold, roll or form the dough into whatever shape you like. Place the dough seam side up in a banneton or oiled and floured bowl for final proof. You can also place the dough seam side down on a piece of non-stick baking paper and lift it into the proving bowl/vessel (as in video)
5. Preaheat your oven with casserole pot/dutch oven/pizza stone for at least half an hour to 250°C (very hot!).
6. Once the dough has risen to between two thirds and double its original size, turn it out onto a peel or some non-stick paper (or just lift it if you proved it on paper), carefully slash the top of the loaf if needed (don’t slash if it is very well proofed), place inside your baking vessel and cover. If you are using a pizza stone, place the dough on the stone and over with an upturned steel bowl or other well-rounded lid or cover (to keep the steam in). You can also spray the dough lightly with water before covering for extra steam – totally optional – just make sure the dough is not wet on the surface at any other stage, otherwise you might get a grey cast to your crust.
7. Bake the loaf covered for 25 mins, after which you can take the cover off and bake for another 5-15mins until the crust is golden brown.
8. And presto! You’ve just made a delicious loaf of sourdough bread.