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Sour Dough (red fyfe)

Sour Dough (red fyfe)

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Marie Rupolo

Marie Rupolo

Community member

"Working on perfecting sour dough in my home! Not my first loaf but this is a first documented attempt. Sour dough takes time and some finessing based on things like the climate of where you live (warm/dry or cold/damp) so try lots of different things and see what works best for you."
Medium 👍
60 min
45 min
1380 min


1000 g
water (warm)
1600 g
20 g
sea salt
640 g
sourdough starter
  • Step 1/ 12

    Bring starter to temp of 25° (remove from refrigerator, feed and place inside of your oven, turned OFF, but with the light on 24 hours before use)

  • Step 2/ 12

    • 1000 g water (warm)
    • 1600 g flour

    MORNING: Reserve 50g of warm water for later. Combine the remaining water with the flour and let sit for 1 hour in a warm place.

  • Step 3/ 12

    • 640 g sourdough starter
    • 20 g sea salt

    Add salt, reserved water, and levain to your already mixed flour & water and mix thoroughly

  • Step 4/ 12

    Dough temp should be above 25°. Stretch/fold/knead 3x in 30 min intervals.

  • Step 5/ 12

    Cover dough and let sit at a warm temp for 2-3 hours

  • Step 6/ 12

    Lightly flour work surface and dump out dough. Divide the dough into two halves. Lightly flour your other hand and using both a kitchen scraper (optional) and your hand turn each half of dough on the counter while lightly pulling the dough towards you. (forming a round circle). Let the dough rest for 25 minutes, uncovered.

  • Step 7/ 12

    Shape and transfer to banneton with seam side facing up. Cover with plastic to keep moisture in and seal with an elastic band. Refrigerate overnight.

  • Step 8/ 12

    Put your Dutch Oven or Pyrex bowl with lid inside oven and begin preheat for 1/2 hour at 450°

  • Step 9/ 12

    Place on parchment paper and score (cut a pattern)

  • Step 10/ 12

    Mist lightly with water. Place in hot Dutch oven with the lid on for 20 minutes

  • Step 11/ 12

    Remove lid and bake for 30 mins uncovered/until internal temperature registers over 208°F.

  • Step 12/ 12

    Let cool on a wire rack

  • Enjoy your meal!

    Sour Dough (red fyfe)


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