Easy Two Batch Sourdough

makes two sourdough loaves

Here's my Everyday go-to recipe to produce two 950 gram loaves.

Check out my sourdough tips and tricks for even more detailed information!

Ingredients:

• 6 and 1/2 cups flour

• 4 cups water

• 1 and 1/2 cups fed sourdough starter

• 1-2 tsp salt

Directions:

1. After your sourdough starter has been fed and has taken a few hours to peak, combine starter, flour, water and salt together in a large bowl. Combine until shaggily mixed and then leave to relax for a half hour.

2. Coming back to your dough, reach in and stretch and fold the dough under. If it's sticky, try wetting your hands with water before starting. Let rest another ten minutes or so.

3. Come back and stretch and fold again. Each time you do this, the dough should be getting more smooth and less shaggy. It's gaining strength and is more stretchy.

4. Cover bowl and let rise for the first fermentation. This timing is dependent on your home environment, but it should be roughly 4-5 hours. It should be over doubled, and slighlty dome shaped.

5. Lightly flour a surface. Take dough out and begin shaping the dough into rounded shape. Again, let rest. Now after 10-20 minutes, come back and shape them again, tightly.

6. Flour a banneton and place dough inside. You can also let rest a few minutes and then braid the top tight or pinch it shut.
   

7. Place in fridge to proof overnight.
   

8. The next day, preheat your oven to 475/450. Flip your dough from the banneton onto a silicone bread mat or parchment paper. Place in a dutch oven. Put dutch oven with lid on to bake for around 30 minutes, then remove the lid and continue baking for another 15 minutes until it's baked to your liking.