Basic Sourdough Recipe with a Flexible Sourdough Baking Schedule
Utilizing your refrigerator to slow down the fermentation of your dough can make the process much more relaxing and flexible. In addition, refrigerating the dough helps build more complex sourdough flavor. I've also find it easier to achieve more consistent sourdough loaves when I use my refrigerator because it is temperature controlled (unlike most kitchens).
Cover and refrigerate for your desired time following the table above (12-48 hours). The leaven is ready to use when it is very bubbly.
Mix the Dough
Next, mix the above ingredients together to make the dough. There is no need to knead the dough with a stand mixer or by hand, just gently mix it until combined.
Once the ingredients are mixed together, cover and refrigerate the dough for 24 - 72 hours or until billowy and elastic. Stretch and fold the dough about 2-8 times during this time (depending on your schedule) by pulling up the edges of the dough and folding inward.
Shape the Dough
Then, remove the dough from the bowl or container and shape the dough into a tight ball. Then fold it 4 times to create a seam at the bottom. Let the dough rest on the counter seam side down for about 20 minutes.
Then, lightly flour (I use rice flour to prevent sticking) a kitchen towel in a bowl. Place the loaf seam side up into the bowl, dust with flour and cover with the towel. Refrigerate the shaped dough for at least 12 hours or until you're ready to bake it.
Bake the Loaves!
Preheat your oven to 500 °F. If you are using a Dutch oven to bake, preheat that as well. While the oven is preheating, take your loaf out of the refrigerator and leave it at room temperature for 10-20 minutes.
Once the oven is heated, very quickly remove the dutch oven from the oven. Slash your loaf across the top with a sharp knife, lame or razor blade. Transfer the loaf to the dutch oven, cover it and put it into the oven.
Bake (with the cover) at 500 °F for 20-25 minutes. Then, remove the cover and bake at 450 °F until golden brown (about ~20-30 more minutes).
Remove the loaf from the dutch oven and let it cool for at least an hour before slicing (otherwise the texture will be gummy).
Calories per serving 244kcal
Notes
Calories are estimated and will depend on your individual ingredients.