Quick Sourdough Bread Tutorial

Here's a quick guide to making sourdough.

Quick recipe:
260-300g water
100g starter yeast
1 tbsp salt
470-500g bread flour

Mix water and starter into a kneading bowl well. Let it settle for 5 mins.
Add Salt to the mixture followed by bread flour.
Mix and knead into a ball.
You can transfer onto a table dusted with flour which may be easier.
Using both hands, cup and form the dough into a ball, by pulling the dough downwards to fold into the bottom. This stretches the dough to form a tight ball.

Once done, cover the dough for 45mins to an hour to let it proof.
At 45min mark, the dough should have risen a little. Pull it lengthwise and fold back towards the middle, one side at a time. Repeat with the other direction. You can repeat this again to finally form the dough back into a ball again. Cover for another 45 mins. Repeat this folding 1-2 more times.

After the last folding, the dough should have now increased in size. Once it has doubled in volume, prepare a basket banneton. Sprinkle rice flour over the banneton, and using a scraper tool, lift up the dough, transfer into your hands, and invert it before placing the dough into the basket.

Cover the dough lightly and let it rise until the dough has full risen to the top of basket.

Dough is ready for baking. Transfer the dough into a cast iron pan. Make slits to make patterns as you wish. Cover the dough with another cast iron pan or dutch iron pan with sufficient room for dough to rise.

Bake at 230-250C for 30mins, and then remove top cover and bake for another 20mins at 200C.

Once baking is done, let it cool and enjoy!!