Sourdough Bread

Recipe of David Musial

343 grams bread flour
36 grams spelt or whole wheat
18 grams rye
262 grams water
150 grams active sourdough starter
11 grams salt

My Variation
Replace whole wheat and rye flour with bread flour
Increase bread flour to 400 grams

Mix all ingredients and knead using a scraper. Avoid over-kneading as dough will not rise properly
Add more water or flour as required so that dough is workable and does not cling to your hands
Leave the dough in the mixing bowl, covering the bowl with a moist towel so that the dough does not dry out.
After 2 hours, mix the dough again by grasping edges of the dough and folding it toward the center.
Repeat 5 times. No not over mix
Place the dough in a banneton sprinkled with rice flour to avoid sticking
Allow dough to rise overnight or until it doubles in volume.
Place a covered Dutch oven in the oven and heat to 475°
Remove the Dutch oven and sprinkle it with rice flour before inverting the banneton and placing the risen dough in it.
Cover the Dutch oven, place it in the oven and lower the temperature to 425°
After 25 minutes, remove the lid and check the internal temperature of the dough with a temperature probe.
Continue baking uncovered, checking every 5 minutes untin the internal temperature reaches 210°
Remove the bread from the Dutch oven and allow it to cool on a cooling rack before slicing.

Use of a banneton or proofing basket

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