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my favorite sourdough

This is the kitchn's sourdough recepie. I just shortened the recipe, converted some mersuments and changed a few steps.


for the leaven​

  • Sourdough starter

  • 120 ml ½ cup (75 g) Bread flour

  • 75 ml ⅓ cup (75 g) Water

for the dough

  • 5.5 dl 2 ¼ cup (550 g) Water

  • 1 tbsp (17 g) Table salt

  • 1.3 l 5 ½ cup (700 g) Bread flour

extra for taste

  • Lightly roasted walnuts

good to have equipment

  • one or two dutch ovens, I use ikeas Senior 5.3 l/qt to bake one massive loaf

  • a sharp knife to score the loaf

  • a spray bottle filled with water

makes one monster loaf or two reasonable loafs


  1. Start 2 days before you want to bake the bread.

  2. Add a a bit of starter to an; even by volume mixture of flour and water.

  3. The next day, discard most of the starter, maybe make some pizza. Add about a table spoon to the 75 g water and flour, this is the leaven. Let sit in room temperature over night.

  4. Start in the morning the next day. If the leaven hasn't started to bubble your sourdough starter might be bad and you might have to repeat step 3.

  5. Boil 50 g ¼ cup of water, add the salt and set aside.

  6. Mix the rest of the water 500 g 2 cups with the leaven. Stir so most of the leaven dissolves.

  7. Add the remaining flour. Knead until there aren't any more floury(?) bits.

  8. Let the dough rest for at least 60 minutes (up to 6 h). Cover the bowl with plastic and keep it in room temperature.

  9. Mix in the salt water mixture, be sure to get all the salt.

  10. Fold the dough in half, rotate 90°, repeat 4 times.

  11. Wait 30 min before folding again.

  12. Repeat steps 10. and 11. 5 times in total, (this will take 2  ½ h).

  13. Let the dough rest for 30 min to an hour.

  14. Either divide the dough into two smaller loafs, or leave it as one, as this might simplify when baking.

  15. Shape the loaf/s by folding in the sides under the dough. And prepare either proofing baskets or pots with kitchen towels. Add plenty of flour so the dough wont stick. Flip the loaf/s into the baskets so the folds end up on top.

  16. Let the dough rest in the fridge over night.

  17. Begin the next day a few hours before you want the bread, as the whole process takes around 3 hours before the bread is ready to eat.

  18. Preheat the oven at 260 °C 500 F. If available add a dutch oven with the lid at an angle. (if you're baking two loafs and have two dutch ovens, add both). If you don't have a dutch oven add two trays to the oven, one normal in the center and a deep one at the bottom (skip step 19). 

  19. When the oven has been preheated for a while, carefully remove the dutch oven.  Be sure to place it on a heatproof surface. Remove the lid, same there, be sure the surface you place it on wont burn.

  20. Remove the dough from the frige. Flip the dough either into the dutch oven or onto the preheated tray.

  21. Carefully cut the top of the loaf, be sure to use a sharp blade and at shallow angle when cutting. Remember that everything is extremely hot and will burn you.

  22. If you used a dutch oven, sprits some water onto the dough before placing placing the lid back. Remember that it will burn you if you're not careful. Place the dutch oven on a wire rack in the middle of the oven.

  23. If you didn't use the dutch oven, carefully pour about 250 ml 1 cup into the lower tray.

  24. Bake for 20 min.

  25. Reduce the oven temperature to 230 °C 450 F. Bake for another 10min.

  26. Remove the lid and bake for another 15 min.

  27. Keep baking the loaf until it reaches your preferred color, darker usually gives a more classical sourdough taste.

  28. Carefully flip the dough onto a wire rack and let cool.

  29. Try to resist eating the bread for at least an hour as this will help the bread keep its fluffy texture.

  30. I like to slice and freeze the bread I know I wont eat within a day of baking the bread.

  31. Enjoy with butter.

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