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Sourdough Bread Recipe with AP Flour
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.
- 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)
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 read your FREE Sourdough Tutorial
