Fresh Baked Sourdough Bread

Sourdough baking at its best—this recipe delivers a beautifully textured, flavor-packed loaf with just a few simple steps. Made with our freshly stone-milled Organic Bread Flour, the dough builds strength through gentle coil folds and develops deep flavor during an overnight cold proof. The payoff? A crisp, golden crust, airy crumb, and that signature sourdough flavor!

Ingredients:

• 500g Farm2Flour Organic Bread Flour
• 350g warm water
• 100g active starter
• 10g salt
  

Directions:

1. Mix warm water, active starter, and flour until combined. Cover and let rest for 30 minutes.
   
   
2. Add salt and mix thoroughly. Cover and let rest for another 30 minutes.
   
   
3. Begin coil folds:
   1. Perform 1st set of coil folds. Cover and rest for 30 minutes.
   2. Perform 2nd set of coil folds. Cover and rest for 30 minutes.
   3. Perform 3rd set of coil folds. Cover and rest for 30 minutes.
   4. Perform 4th and final set of coil folds. Cover and let rest for several hours until the dough has increased in size, appears domed, is bubbly, jiggly, and releases easily from the bowl.
      
      
4. Pre-shape the dough and let it bench rest for 20 minutes.
   
   
5. Shape the dough and place it into a banneton basket. Transfer to the refrigerator to cold-proof overnight.
   
   
6. The next morning, preheat the oven, baking steel, and cast iron pan to 425°F for 1 hour.
   
   
7. Remove the dough from the fridge, turn it out onto parchment paper, and quickly score using a bread lame.
   
   
8. Bake at 425°F with added steam for 20 minutes. Remove the steam source and continue baking for another 20 minutes.
   
   
9. Steam Tip: Pour boiling water into a hot cast iron pan at the bottom of your oven to create steam.

Huge thanks to mos_d0ough for creating this recipe for Farm2Flour customers. If you'd like to watch a video tutorial for this recipe, click here.