Sanaz's Sourdough Bread
Breads
Ingredients:
- 200 g (7.1 oz) active starter
- 400 g (14.1 oz) water
- 600 g (21.2 oz) all-purpose flour
- 12 g (0.4 oz) salt
- parchment paper
- cast iron dutch oven
Equipments:
- Large mixing bowl
- Water mister
- Digital kitchen scale
- Bench scraper or bowl scraper
- Dutch oven (cast iron preferred)
- Parchment paper
- Banneton or floured cloth-lined bowl
- Lame or sharp knife (for scoring)
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Instructions:
Prepare Your Starter (Day Before)
Key to Success: A bubbly, active starter at its peak is essential for the best sourdough!
First Feed — 12 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- With 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 8–12 hours until doubled and bubbly
Second Feed — 5 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- Add 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 5 hours until active and at peak
- Check at 4:45 to confirm it's ready
- You should have 200 g of bubbly starter ready to use
Ways to Use Sourdough Discard
Instead of throwing away your discard, try these:
- Scallion Pancakes — Mix discard with chopped scallions, salt, and a little oil, then pan-fry until crispy
- Start a New Jar — Feed the discard to create a backup starter or share with friends
- Crackers — Roll thin with olive oil and salt, bake until crispy
- Pancakes or Waffles — Add to your favorite recipe for extra tang
- Muffins or Quick Breads — Substitute some flour and liquid in any recipe
- Pizza Dough — Use discard for flavor in same-day pizza crust
- Flatbreads or Naan — Quick stovetop breads with great flavor
- Brownies or Cake — Yes, even chocolate desserts work with discard!
Tip: Keep a jar in the fridge labeled "discard" and add to it each time you feed. Use within a week for best results.
Make the Dough
Mix (30–60 minute rest)
- Combine 400g water, 200g (4 oz) starter, and 600g flour
- Mix until just combined
- Rest 30–60 minutes
Add Salt (4 hour rise)
- Dissolve 12g salt in a little water
- Knead into dough for 10 minutes
- Let rise 4 hours for bulk fermentation
Fold (30 minute rest between folds)
- First fold: Flip, envelope fold, turn
- Rest 30 minutes
- Second fold: One final envelope fold
Shape & Proof (Overnight)
- Line a large bowl with a floured dish towel
- Place dough seam side up in the bowl
- Sprinkle flour on top and cover with towel
- Refrigerate overnight
- Next morning: Remove 2 hours before baking to warm up
Bake
- Preheat Dutch oven to 480°F for 30 minutes
- Place dough on parchment
- Score the bread with a sharp knife or lame (make a slash about ½ inch deep)
- Lower into pot and mist lightly with water
- Reduce to 430°F
- Bake 25 minutes with lid on
- Remove lid, bake 25 minutes more
- Cool completely before slicing
Notes: A bubbly starter at its peak (doubled, domed, not yet collapsed) is the most important factor. Don’t rush this step. Scoring allows the bread to expand in a controlled direction during baking — skip it and the loaf will burst unpredictably. Let the bread cool for at least 1 hour before slicing — cutting early results in a gummy interior.
Storage: Store cut-side down on a cutting board at room temperature for 2–3 days. Freeze sliced in an airtight bag for up to 3 months. Toast from frozen.
Tips: The Dutch oven traps steam during the first 25 minutes, creating the crispy crust. Don’t skip it. Baking from the fridge (straight from cold proof) improves scoring and oven spring.
Sanaz's Sourdough Bread
Ingredients:
- 200 g (7.1 oz) active starter
- 400 g (14.1 oz) water
- 600 g (21.2 oz) all-purpose flour
- 12 g (0.4 oz) salt
- parchment paper
- cast iron dutch oven
Equipments:
- Large mixing bowl
- Water mister
- Digital kitchen scale
- Bench scraper or bowl scraper
- Dutch oven (cast iron preferred)
- Parchment paper
- Banneton or floured cloth-lined bowl
- Lame or sharp knife (for scoring)
Features:
Instructions:
Prepare Your Starter (Day Before)
Key to Success: A bubbly, active starter at its peak is essential for the best sourdough!
First Feed — 12 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- With 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 8–12 hours until doubled and bubbly
Second Feed — 5 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- Add 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 5 hours until active and at peak
- Check at 4:45 to confirm it's ready
- You should have 200 g of bubbly starter ready to use
Ways to Use Sourdough Discard
Instead of throwing away your discard, try these:
- Scallion Pancakes — Mix discard with chopped scallions, salt, and a little oil, then pan-fry until crispy
- Start a New Jar — Feed the discard to create a backup starter or share with friends
- Crackers — Roll thin with olive oil and salt, bake until crispy
- Pancakes or Waffles — Add to your favorite recipe for extra tang
- Muffins or Quick Breads — Substitute some flour and liquid in any recipe
- Pizza Dough — Use discard for flavor in same-day pizza crust
- Flatbreads or Naan — Quick stovetop breads with great flavor
- Brownies or Cake — Yes, even chocolate desserts work with discard!
Tip: Keep a jar in the fridge labeled "discard" and add to it each time you feed. Use within a week for best results.
Make the Dough
Mix (30–60 minute rest)
- Combine 400g water, 200g (4 oz) starter, and 600g flour
- Mix until just combined
- Rest 30–60 minutes
Add Salt (4 hour rise)
- Dissolve 12g salt in a little water
- Knead into dough for 10 minutes
- Let rise 4 hours for bulk fermentation
Fold (30 minute rest between folds)
- First fold: Flip, envelope fold, turn
- Rest 30 minutes
- Second fold: One final envelope fold
Shape & Proof (Overnight)
- Line a large bowl with a floured dish towel
- Place dough seam side up in the bowl
- Sprinkle flour on top and cover with towel
- Refrigerate overnight
- Next morning: Remove 2 hours before baking to warm up
Bake
- Preheat Dutch oven to 480°F for 30 minutes
- Place dough on parchment
- Score the bread with a sharp knife or lame (make a slash about ½ inch deep)
- Lower into pot and mist lightly with water
- Reduce to 430°F
- Bake 25 minutes with lid on
- Remove lid, bake 25 minutes more
- Cool completely before slicing
