Fresh Baked Sourdough Bread

Two great ways to make your sourdough — one with our Organic Bread Flour and one that combines our bread flour with our Organic Einkorn Flour. Huge thanks to our customers mos_d0ough and warango.sg for sharing their amazing recipes and being part of the Farm2Flour community.

Option 1: Classic Sourdough (100% Bread Flour)

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.

Option 2: Einkorn Blend Sourdough

A deeper, earthier take on classic sourdough—this version blends our Organic Bread Flour with Organic Einkorn Flour for a nutty flavor. The process is similar, with a few unique touches that bring out the best in each grain.

Ingredients:

• 275g Farm2Flour Organic Bread Flour
  
• 100g Farm2Flour Organic Einkorn Flour
• Rice flour (for dusting)
• 70g levain (active starter)
• 7g salt
  
• 270g water
  

Directions:

1. In a small bowl, add 260g of water, then the 70g levain (active starter). Let dissolve. 
   
   
2. In a separate large bowl, combine bread flour (275g) and einkorn flour (100g total). 
   
   
3. Pour the active starter mixture into the flour. Mix until all flour is wet (well hydrated), but do not knead.
   
   
4. Let the dough rest for 1 hour. This is autolyse — where the flour absorbs as much water as it can, forming gluten and activating enzymes.
   
   
5. In a measuring cup or small bowl, combine 7g of salt and 10g of water, then add to the dough.
   
   
6. Wet hands, then perform the Slap & Fold technique for 2-3 minutes. Cover the dough and let it rest for 45 minutes. Repeat this process three times. 
   
   
7. Let the dough rest for 3 hours, as it should now be strong and ready for the final hours of bulk fermentation. In the summer, you can leave the dough on the countertop. In the winter, place the dough in an oven with the light on.
   
   
8. The dough should now appear plump and slightly wobbly. Dump the dough onto a lightly dusted (use rice flour) surface and pre-shape. Pre-shaping means tucking the loose ends underneath to bring the dough into a tight ball.
   
   
9. Cover and let rest for 30 minutes. This gives the dough time to rest and relax before shaping into a loaf.
   
   
10. Shape the dough, then place it in a banneton basket. Cover the basket with a towel or shower cap and place the dough into the refrigerator until you are ready to bake (usually the next day). This process is the slow fermentation.
    
    
11. When ready to bake, preheat the oven to 450°F with the Dutch oven inside. While the oven preheats, remove the dough from the refrigerator and tip it onto lightly dusted (with rice flour) parchment paper.
    
    
12. Dust the dough with rice flour. Remove any excess rice flour with your hand, then score the dough.
    
    
13. Remove the warmed Dutch oven from the oven and add 4-5 ice cubes. Carefully place the dough into the warmed Dutch oven.
    
    
14. Bake 25 minutes with the lid on, then 10-15 minutes with the lid off.
    
    
15. Remove bread from the oven and let it cool before slicing.

Both of these recipes lend themselves well to those who enjoy baking sourdough from scratch. Whether you try the classic or the Einkorn blend, we’re so grateful to our Farm2Flour community for sharing these recipes!