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Simple Weekday Sourdough Recipe

A simple, no-fuss sourdough recipe that fits into your busy weekday schedule.
Print Recipe
Prep Time 1 day
Cook Time 1 hour
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

  • 950 g All Purpose Flour (King Arthur Preferred)
  • 100 g Whole Wheat flour (King Arthur Preferred)
  • 85 g Ripe (or slightly overripe) Sourdough Starter 100% hydration
  • 22 g Fine Sea Salt
  • 725 g Warm Water

Equipment

  • 1 Kitchen Scale
  • 1 Instant Read Thermometer
  • 1 Stand Mixer (optional)
  • 1 Mixing Bowl/Proofing Container
  • 1 Bowl Scraper
  • 1 Bench Scraper
  • 2 Round Bannetons or Towel-Lined Bowls
  • 2 Plastic Bowl Covers or Large Plastic Bags
  • 1-2 Dutch Oven

Method
 

  1. (7:00 A.M.) In a large mixing bowl, measure out 950 g All Purpose Flour, 100 g Whole Wheat flour, 85 g Ripe (or slightly overripe) Sourdough Starter, 22 g Fine Sea Salt, and 725 g Warm Water (about 75-78 degrees). Mix with your hands, a danish dough whisk, or a stand mixer fitted with the dough hook on low speed. Mix until all ingredients are combined and no dry pieces remain, about 5-10 minutes. (It's okay if the dough is still a bit shaggy). Cover your mixing bowl with a plastic bowl cover and place in a warm spot for 30 minutes.
    950 g All Purpose Flour, 100 g Whole Wheat flour, 725 g Warm Water, 85 g Ripe (or slightly overripe) Sourdough Starter, 22 g Fine Sea Salt
  2. (7:30-7:45 A.M.) After 30 minutes, remove the plastic bowl cover from your mixing bowl. Complete 1 set of stretch and folds. Your dough should look a bit smoother, and should already begin to feel tighter. Cover your mixing bowl with a plastic bowl cover and place in a warm spot for another 30 minutes.
  3. (8:00-8:15 A.M.) Repeat step 2 with another set of stretch and folds. Your dough should look much smoother after this set, and you may notice that the dough already feels tight and is resisting the stretch. Cover your dough, place in a warm spot, and go to work!
  4. Let sit at warm room temperature (76 degrees) for 8-10 hours.
    (4-6 P.M.) After work, check the dough. It may have small bubbles on top, it should jiggle when you gently shake the bowl (should be airy and strong), and it should be slightly domed at the edge where the dough meets the bowl. If your dough does not feel strong and airy, and is not domed at the edge of the bowl, leave for 15 minutes and check again.
  5. (4-6 P.M.) Preshape your dough. Using your bowl scraper, gently dump your dough out onto a lightly floured surface. Divide the dough directly in half using a bench scraper. Using a floured hand and bench scraper, gently flip over the two dough pieces. Lightly shape the dough into rounds on the counter. Leave uncovered on the counter for 15 minutes.
  6. (4:15-6:15 P.M.) Flour your bannetons or towel-lined bowels. Shape your dough into a round boule shape. This dough should not need excessively tight shaping. Place each shaped boule seam side up in the bowls. Cover each with a plastic bowl cover and place in the fridge for 12-24 hours.
  7. (The next day) 1 hour before you want to bake, place your dutch oven(s)/combo cooker(s) on the middle rack of your oven and preheat to 450 degrees. Once preheated for an hour, take your loaves out of the fridge. Remove it from the bowl, score it, and bake it with the lid on for 25 minutes, then for 20-30 minutes longer with the lid off. The bread should be golden brown and 205-210°F internal. Allow the loaves to cool on a wire rack for at least 1 hour (ideally 2 hours).

Notes

If your room happens to be cooler, your bulk fermentation may take longer. Look for the signs described in the "Bulk Fermentation" step to know when the dough is ready to be shaped. If your room is much warmer (or your starting dough temperature is too high), the dough may overproof. Next time use cooler water, or use 25 grams less starter. 
If you would like to skip the stretch and folds to give you an extra hour of flexibility, you may do more aggressive mixing up front to build strength in the dough. You may just need to shape the dough a bit tighter.