Sourdough Bread Recipe with AP Flour

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5 from 1 review

This is my, soft, fluffy All Purpose Sourdough bread recipe –named that way because it’s made with AP flour instead of Bread flour, which makes it less chewy, more soft like cake. The inside is soft and fluffy and melts in your mouth, while the crust is crispy, not hard. Makes a very beautiful and impressive loaf of sourdough bread. Very, very delicious.

Author: Roselle Blore @howtomakesourdough
Prep Time: 4-6hrs for your sourdough starter to come to peak
Fermentation Time: 6hr room temp proof (70F) + 10-24hr cold proof (36F)
Cook Time: 20 min with the DO lid on + 20 min with the DO lid off
Total Time: 20-24hrs depending on your cold proof
Yield: 1 1x
Category: Sourdough Baking
Method: Dutch Oven steam baking

Ingredients

Scale

450g All Purpose flour
50g whole wheat flour
50g white rice flour
335g water (61% hydration)
100g sourdough starter (20% starter)
10g salt (2% salt)
12g olive oil

Instructions

The sourdough bread baking process can be boiled down into 7 Steps:

Step 1 – FEED STARTER:

Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING:

In a bowl, mix ingredients together thoroughly until there are no dry clumps

Step 3 – FOLDING DURING ROOM TEMP FERMENTATION:

For this particular recipe, our room temp (70F) fermentation will be 6hrs long
during this time window, fold your dough until it starts to resist, and
then let it rest until you see it start to lose its shape,
then fold your dough again until it starts to resist,
then let it rest until you see it start to lose its shape,
Repeat this until room temp proofing is over (again, 6hrs for this particular recipe)
you will prob be able to do 4-6 sets of folding sessions during this time window

Step 4 – SHAPING:

After 8hrs, your sourdough dough should’ve risen 1.5x its size and should hold its shape after folding.
Shape your sourdough dough and then place into your proofing basket

Step 5 – COLD PROOFING:

Cover your dough and cold proof your dough in your fridge at 36F for min 8hrs, max 20hrs

Step 6 – SCORING:

When your oven is done preheating at 485-500F,
take our your dough out from the fridge,
flip it onto parchment paper and score it

Step 7 – BAKING:

Immediately bake in a Dutch Oven with the lid on for 20 min at 485-500F;
then lower the temp to 450F and bake with the Dutch Oven lid off
wait 1-2hrs before cutting into it
enjoy!

Notes

For a more detailed explanation of the 7 Steps of Sourdough Baking, please get the Sourdough For Beginners Course

Sourdough Bread Recipe with AP Flour