OG Sourdough Recipe
This is my “naked” sourdough recipe. This is the OG that I use as a baseline for any additions or inclusion loaves. You can feel free to add fruits, spices, veggies, cheese…. whatever you want to this recipe, but remember to alter the water & flour content accordingly (ie: veggies and fruits give off water as they bake, so you’ll need to decrease the water in the recipe). If you have a good, active starter then this girl is a good beginner recipe that won’t let you down. Have fun!
OG Sourdough Bread
This is my basic sourdough bread recipe for which I use 50/50 einkorn/Kamut wheat berries
Ingredients
- 1000 grams of wheat berries (I often use 50% khorasan & 50% einkorn)
- 750 grams warm, filtered water
- 200 grams active sourdough starter
- 30 grams honey
- 20 grams salt
Instructions
- Mix water and fresh-milled flour until all the flour is mixed in. Cover the bowl and let rest for 1 hour.
- Add remaining ingredients and mix until well combined. I use a flexible bowl scraper to fold everything together. Cover bowl and let rest 10 minutes.
- Do 10 full minutes of stretch & folds or coil folds then cover and rest for 30 minutes.
- Do 1-2 full minute of stretch & folds or coil folds then cover & rest 30 minutes.
- Repeat step 4 three more times then cover the bowl and allow the dough to rest until it has approximately doubled in size and has bubbles forming. This takes me 2 hrs in summer & 3-4 in winter (Texas temps). This time will vary according to your location and temperature.
- Turn the dough out onto a lightly floured surface. Cut the dough into 2 or 4 equal sizes. This will make 2 standard loaves or 4 small loaves.
- Shape each piece of dough into a loaf or boule & place upside down into well-floured bannetons and cover.
- Allow the dough to proof in the bannetons until it passes the poke test (this takes me 2-3 hours depending on kitchen temperature). Then place the covered bannetons with the dough into the refrigerator for 8-12 hours.
- Preheat oven to 475° with either a covered loaf pan or Dutch oven inside. You want your baking dish to be preheated.
- Turn one loaf out onto either parchment paper or bread sling. Score the top of the loaf how you want then place into the hot loaf pan or Dutch oven.
- For 2 standard loaves: Bake at 475° with the lid on for 24 minutes then reduce the temperature to 450° and bake with the lid off for 18 minutes. For 4 small loaves: Bake at 475° with the lid on for 18 minutes then reduce the temperature to 450° and bake with the lid off for 13 minutes.
- Remove the loaves from the baking pan immediately and cool on a wire rack. Repeat the baking process for the remaining loaves
Notes
This recipe uses whole, fresh milled flour. You can use white flour for this recipe, but you will need to adjust the amount of water used. Fresh milled flour absorbs more water than white flour. My advice if you use white flour is to initially mix 700 mL of water with the flour and add more as needed until all flour is combined. This will likely be around 700--730 mL of water.