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Cheap Sourdough Bread Recipe

Sourdough bread in a granite ware roaster lined with parchment paper.
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With this cheap bread recipe, you can make sourdough bread on a budget, much cheaper than store-bought. No banneton or bread lame needed.

Ingredients

Scale

For the levain (an active starter):

  • 35 g sourdough starter
  • 35 g bread flour
  • 35 g water

For the bread dough:

  • 500 g bread flour (I use King Arthur organic bread flour)
  • 350 g water (70% hydration)
  • 100 g levain (active starter at peak) 
  • 10 g fine sea salt (I use Redmond ancient fine sea salt)

10 g white rice flour (for dusting)

Instructions

  1. Make a levain (an active starter): Feed the "mother" starter in the morning at a 1:1:1 ratio (35 g starter, 35 g flour, and 35 g water), and wait 4-6 hours for it to peak. 
  2. Autolyse: Mix water and flour with your hands in a large bowl until the mixture resembles a shaggy, rough dough. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30 minutes. 
  3. Mix the dough: Add your levain (active starter) and sea salt to the dough. Mix everything well with your hand for about 3 to 10 minutes—longer mixing builds stronger gluten. Cover again and let the dough rest for 30 minutes. Bulk fermentation starts as soon as you add the starter.
  4. Fold the dough: Do two sets of stretch and folds, 30 minutes apart. Then do two sets of coil folds, also 30 minutes apart. For each set, stretch the dough gently in all four directions. After each fold, check the dough temperature and write it down in your baking log. Between folds, keep the bowl covered and let the dough rest.
  5. Continue bulk fermentation: Allow the dough to continue fermenting. Check the dough temperature every 30 minutes. Bulk fermentation is done once the dough has reached the target percentage rise, which depends on the dough temperature. The dough should have bubbles on the surface and sides, a slightly domed edge, and a gentle jiggle when you move the bowl.
  6. Preshape the dough into a round and let it rest uncovered for 15–20 minutes. 
  7. Shape the dough: Lightly dust your work surface with rice flour. Gently flip the dough out of the bowl. Shape it into a round boule. Dust an 8-inch bowl lined with a tea towel generously with rice flour. Place the shaped dough inside, seam side up. If using a loaf pan, place the dough seam side down in a lightly greased pan.
  8. Cold proof: Cover the bowl or tin with a towel or place it in a plastic bag. Refrigerate the dough for at least 12 hours, or up to 48 hours. The longer it chills, the tangier the flavor. 
  9. Preheat the oven: Place your Dutch oven in the oven and preheat to 500°F (260°C) for 30 minutes. If using a roasting pan instead, simply preheat the oven—there is no need to preheat the pan. 
  10. Score the dough: Remove the dough from the fridge and gently flip it onto parchment paper. Brush off any extra flour. Score the top of a boule with a sharp knife—a cross or a square pattern. You can use kitchen scissors to make quick snips along the top, creating mini "V" cuts. 
  11. Bake the bread: Wearing oven mitts, place the dough into the hot Dutch oven (or a cold roasting pan if using). Cover with the lid and put it in the oven. Lower the heat to 450°F (232°C) and bake for 20 minutes. Then, remove the lid and bake for an additional 15–20 minutes until the crust is golden. To add more steam, lightly mist the dough or the Dutch oven's lid before baking.
  12. Cool the bread:  Let your bread cool for at least 2 hours before slicing. This helps set the crumb and gives you the best texture.

Notes

  1. Storage and freezing: Keep your sourdough bread at room temperature for 3 to 5 days. For longer storage, freeze individual slices for up to 1–2 weeks, or freeze a whole loaf for 1–2 months.
  2. To bake on a baking stone: Place an empty steam pan (like a roasting pan or cast-iron skillet) on the lower rack. Preheat your oven to 500°F (260°C) with a baking stone, baking steel, or a baking sheet on the middle rack. Once preheated, bring water to a boil. Use a pizza peel to slide the dough onto the hot surface. Carefully pour about 350 ml (or 1½ to 2 cups) of boiling water into the steam pan, then quickly close the oven door. Lower the temperature to 430°F (220°C) and bake for 20 minutes. After that, remove the steam pan and bake for an additional 17–20 minutes, until the crust is nicely browned.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans. When pouring boiling water into the steam pan, wear safety goggles.
  4. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). Use a digital thermometer to check.
  5. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  6. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/sourdough-bread-on-a-budget/