STATEN ISLAND
NEW YORK
Plain Sourdough Loaf
Ingredients
● 500 g bread flour
● 350 g water
● 100 g active, bubbly sourdough starter
● 10 g fine sea salt
Instructions
1. Mix
● Combine the water and starter until mostly dissolved.
● Add the flour and salt mix until no dry flour remains
2. Bulk Fermentation
● Cover and let the dough rise for 1 hour
● Perform Stretch and folds every 30 minutes for 2 hours
● After the stretch and folds are done, let dough sit for 4 hours
3. Final Shape
● After 4 hours, shape your bread and place into round banneton
● Place seam-side up in a floured banneton or a towel-lined bowl
5. Cold Proof
● Cover and refrigerate for 12–18 hours.
4. Bake
● Preheat a Dutch oven to 500°F
● Turn the dough onto parchment paper and score the top.
● Bake for 35 Mins covered. Reduce the oven to 450°F (232°C) and bake for 10 minutes uncovered, until deep golden brown and the internal temperature reaches about 208–210°F (98–99°C).
● Allow the loaf to cool for at least 1 hour before slicing for the best texture.
This recipe produces a chewy crumb, crisp crust, and classic sourdough flavor. Adjust the bulk fermentation time based on how warm your kitchen is and how active your starter is.
Classic Sourdough Pretzel Bites
Ingredients
● 1⁄2 cup of sourdough discard
● 1 1⁄2 cups of warm water
● 4 cups all-purpose flour
● 2 teaspoons salt
● 1 tablespoon brown sugar
● 1 teaspoon active dry yeast
● 6 cups of water for boiling
● 1⁄4 cup baking soda for boiling
● Coarse sea salt for sprinkling on top
Instructions
1. Mix
● In a large bowl, combine your sourdough starter discard, warm water, flour, salt, brown sugar, and active dry yeast.
● Mix until it forms a sticky dough.
● Turn the dough out onto a floured surface and knead until it becomes smooth and elastic, about 8-10 minutes.
2. Bulk Fermentation
● Place the kneaded dough in a greased bowl, cover and let it rise for about an hour or until it doubles in size.
● Once the dough has risen, line a baking sheet with parchment paper.
3. Bake
● Preheat your oven to 425 degrees F
● Bring the 6 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
● While the water boils, divide the dough into 4 pieces. Roll out each piece into a long rope and cut into bite-sized pieces.
● Boil the pretzel pieces in the baking soda water for 30 seconds each, making sure not to non-overcrowd the pan.
● Remove with a slotted spoon and then place on your prepared baking sheet. Sprinkle it with coarse sea salt.
● Bake for 12-15 minutes or until the pretzel bites are golden brown.
● Allow to cool for a few minutes before serving. Enjoy as is, or with your favorite mustard or cheese dipping sauce.