Sourdough Bread w/ Baker’s Percentages

This recipe was inspired by Gemma's Bigger Bolder Baking


  • 1000g Flour

  • 750g Water (75%)

  • 250g Starter (25%)

  • 20g Salt (2%)

  • Olive Oil 

This recipe makes 2 medium sized loaves


  1. Coat bowl w/olive oil

  2. Mix liquids, add flour and mix

  3. Let rest for 1 hour, mix again

  4. Let rest for 1 hour, mix again

  5. Cover and let rest for 12-16 hours

  6. Fold gently, separate and shape into preferred shape.

  7. Place each loaf into parchment lined baskets and let rest for 2 ½ hours or so

  8. Preheat oven to 450 degrees and place dutch ovens inside

  9. Grab the parchment paper containing the loaves and gently place the loaves in hot dutch ovens and return to oven

  10. Bake for 30 minutes covered

  11. Decrease temperature to 400 degrees and remove the dutch oven covers, and bake for another 30 minutes

Optional: you can leave the loaves to cool inside the oven, once it's turned off, if you prefer a crisper crust

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