One-Step Sourdough Bread Recipe


I've been baking quite a bit of bread lately, and I thought it was high time to share some new bread recipes.  Almost a year ago I posted a very popular recipe for a traditional two-step, 24 hour sourdough bread.  I love that recipe, and I think that it makes a really delicious, sour bread.  However, sometimes I want my bread to come out less sour, or I just don't have the time to do the two-stage sourdough process.  This is the recipe I use for a bread that only takes one rise - then it's shaped and baked.



1-Step Sourdough Bread Recipe


First mix: 10 minutes
First rise: 6-12 hours
Bake time: 45  minutes

Whisk together until blended in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a fork:

460 g Spring Water (don't use tap water or any chlorinated water)
30g whole psyllium husk (or 20g finely ground psyllium husk)

Mix into the liquid with the paddle attachment or by hand with a wooden spoon:


400g Bread Flour
100g wild yeast Sourdough Starter 
12g (1 TBSP) sugar
1 1/4 tsp salt

Pre-shape the dough into a ball and keep it seam-side up in the bowl.  Cover the bowl with plastic wrap and let stand at room temperature for 6-12 hours.  Keep an eye on it starting at the 6 hour mark.  



When the bread has risen significantly and you think it's getting close to time, heat your oven to 450 degrees F with a cast-iron dutch oven inside.  You will know the bread is ready to bake when it has risen quite a bit and a finger mark gently poked against the surface of the dough doesn't fill in immediately anymore.  Once it passes the "finger test" and the oven is hot, you can shape the loaf, although it's better to under-proof a little than over-proof. (If you need to go longer than 12 hours on the rise, put the dough in the refrigerator after the bread shows a significant rise. You can leave it in fridge for up to a day or maybe three, then shape and bake.)

Carefully invert the bread onto a piece of parchment paper. Shape the bread into a slightly tighter ball by tucking the sides of the dough underneath all around the edge.  Dust the top with flour if desired. Score the loaf with slashes 1/2 inch deep.




Using the parchment paper to lift it, carefully place the shaped loaf inside the hot dutch oven.  Spritz the bread and all around the cast-iron pan before covering it with the lid.  Bake the bread for 25 minutes inside the dutch oven, then remove to the rack and bake another 20 minutes or until deeply browned.  Remove the bread to cool on a rack, or for a crispier crust let it cool in the oven with the door propped ajar.

Enjoy some authentic sourdough bread!



Comments

Susannah Leithart said…
Question please can one use ground flax meal as a replacement for the Phyllium Husk?
Gina said…
I have tried using ground flax, but it is not as strong as psyllium. You can use up to 1/3 of the binder as ground flax or ground chia seed. Hope that helps!
Unknown said…
Hello Gina,
what does it mean: @120% hydration?
100g wild yeast Sourdough Starter (@120% hydration)
Gina said…
Percentage hydration is a baker's term for the amount of water vs. flour in the recipe by weight. So if you have 100g of flour and 120g of water in the recipe it has 120%hydration.
Anonymous said…
Just tried your recipe, (bread looks great!) but my dough is like a big rubber ball?! 30g of psyllium is a lot or not? I had to add lots of extra water, we'll see��
Gina said…
Yes, the hydration may have to be adjusted if it's too dry. If you are subbing any flours that will also affect hydration.
Anonymous said…
So excited to try this. Please can you tell me what size Dutch oven I need? Will need to buy one.
Gina said…
The baking vessel just has to be a little bigger than the bowl or banneton you proof in. Usually a baking vessel at least 10 or 12 inches wide will do. I have a really large Dutch oven but I like my Emile Henry round cloche too. It’s lighter and easier to work with. Some people even use a roasting pan. Anything that’s heart safe and can hold in steam will work.
Anonymous said…
Thank you for the very delicious looking recipes!

I have already baked several GF sourdough loaves.
I made these breads according to the recipes of Bakerita, Natasha and Cannelle et Vanille.
In each recipe, the breads are baked fo r an average of about 1:15 to 1:30 hours.
I see that you use shorter baking times. I have also baked a loaf of bread in an hour, but it remained very dense/wet and gummy. Why do you keep a shorter baking time? Doesn't the bread remain very wet?

Kind regards from the Netherlands!
Gina said…
Hello from the Pacific Northwest! Bake time varies from recipe to recipe for many reasons. 1. Bake temp. I’ve found that 230c/450f gives me the best oven spring. This temp also bakes the bread pretty quickly. 2. Covered/steam time. I keep the bread covered only as long as it helps the oven spring, 25-30 minutes tops. Lots of other recipes have you keep the lid on or keep steaming for much longer. This kind of steams the loaf and causes wet gummy bread. It also delays the baking off of the water inside which prolongs the bake. 3. Climate. Local humidity can alter the amount of bake time needed. 4. Ingredients. Some flours like rice flour need to bake longer than other flours because they hold onto moisture longer. I don’t use a lot of rice flour in my bread recipes. This recipe has a lot of sorghum and millet which bake off pretty dry. Hope this helps!

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