Simple Sourdough Bread: Step by Step 🍞🍞75% Hydration

This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).

At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.

A longer, cold proof is the key for a lighter, airier crumb.

Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.

Find the full recipe here: https://alexandracooks.com/2017/10/24...

-⏱️Timestamps⏱️--
0:00​ Combining the water, sourdough starter, salt, and flour.
0:26​ Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51​ First set of stretches and folds.
1:10​ Second set of stretches and folds.
1:16​ Third set of stretches and folds.
1:22​ Fourth and final set of stretches and folds.
1:41​ Dough left alone to rise.
1:51​ Dough doubled in volume.
2:00​ Preshape + Bench Rest.
2:29​ Preparing the banneton with a flour sack towel and rice flour.
2:41​ Final shape.
3:07​ Transferring sourdough to prepared banneton and then fridge.
3:26​ Scoring a sourdough boule after a 6-hour cold proof.
3:49​ Transferring sourdough to preheated Dutch oven.
4:20​ Removing baked loaf of sourdough from the oven.
4:23​ Cutting the sourdough boule (6-hour cold proof).
4:35​ Cutting the sourdough boule (24-hour cold proof)