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Sourdough Bread (High Hydration)

Cooking Method ,
Time
Prep Time: 720 min Cook Time: 45 min Total Time: 12 hrs 45 mins
Calories 902.5 kcal
Ingredients
  • 100 grams Active Starter (8-12hours after the last feeding)
  • 350 grams Tepid Water
  • 500 grams Bread Flour ((3 ⅓ cups))
  • 15 milliliters Salt ((1 Tablespoon))
  • 100 grams Active Starter (8-12hours after the last feeding)
  • 390 grams Tepid Water
  • 500 grams Bread Flour (3 1/3 cups)
  • 15 milliliters Salt 1 Tablespoon
Instructions
    DAY BEFORE BAKING
  1. Whisk the starter and water together in a large bowl.
  2. Add the flour and combine until a sloppy dough forms.
  3. Place the dough in an oiled bowl. Cover with plastic wrap and autolyse (rest) for 45 minutes.
  4. Add salt and work it into the dough by hand. Stretch and fold the dough (see attached video). Cover and let rest for another 30 minutes. Repeat the stretching and folding process twice more resting 30 minutes between each session.
  5. Bulk Rise:
  6. When the third stretch and fold is done, cover the bowl again and let proof overnight at room temperature until doubled in size. This will take about 8 to 10 hours at 21°C.
  7. OR:
  8. Cover with a wet tea towel and plastic. Refrigerate for up to 24 hours.
  9. DAY OF BAKING
  10. If the dough was refrigerated, let it first come to room temperature.
  11. Flatten the dough a bit onto a lightly floured work surface.
  12. Stretch and fold to shape it into a round ball. (See attached video)
  13. Flip the dough over onto the seam and let rest for 5 to 10 minutes
  14. Second Proof:
  15. Carefully cup the dough with your hands and place it onto a baking tray prepared with parchment and dusted with flour. (see attached video)
  16. Lightly dust the loaf and allow to proof for 1-2 hours.
  17. Bake:
  18. Preheat your oven to 240°C.
  19. Heat a roasting tray at the bottom of the oven white preheating.
  20. Score the dough with a sharp knife about 1cm deep.
  21. Place the bread on the middle shelve and pour a cup of water in the roasting tray on the bottom shelve.
  22. Quickly close the door and bake for 40 - 50 minutes.
  23. When finished, transfer to a wire rack. Cool for 1 hour before slicing.
Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 902.5
% Daily Value *
Total Fat 4.15g7%
Saturated Fat 0.61g4%
Sodium 1011.58mg43%
Total Carbohydrate 181.32g61%
Dietary Fiber 6g24%
Sugars 0.78g
Protein 29.95g60%

Calcium 4.37%
Iron 61.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.