Amazing Sourdough Bread Recipe

Summary by Krater

John Cannell demonstrates how to make sourdough bread from scratch, covering starter maintenance, autolyse, stretch and fold technique, shaping, proofing, and baking in a cast-iron pot at 500 degrees Fahrenheit.

From the video

Answers: How do you make sourdough bread from scratch?

• Sourdough starter feeding
• Autolyse technique
• Stretch and fold sourdough
• Dough shaping and proofing
• Baking sourdough in cast-iron

Ingredients

• 1/2 cup whole wheat flour
• 1/4 cup filtered water
• 1/2 cup all-purpose flour
• 120 g (1/2 cup) active starter
• 1 1/3 cups (310 ml) filtered water
• 500 g (4 cups plus 2 tbsp.) bread flour
• 2 teaspoons fine sea salt
• flour

What it concludes

• Using whole wheat flour to start a sourdough starter provides more nutrients for the yeast.
• Filtered water without chlorine should be used to avoid killing the wild yeast.
• Autolyse hydrates the dough and activates enzymes in the flour for better open crumb and flavor.
• Baking the sourdough in a preheated cast-iron pot at 500 degrees Fahrenheit gives the bread a crispy crust and chewy interior.