The 1-2-3 method for Sour Dough Bread is a simple and easy to follow recipe which produces delicious, crunchy breads with a soft and chewy interior. The recipe is named for its three main ingredients: flour, water, and sourdough starter, which are combined at a ratio of 1 part sourdough starter, 2 parts water, and 3 parts flour.
How to bake the sourdough bread using the 1-2-3 method
Begin, Do the night starter. For 2 loaves, take 100g of sourdough with 100% hydration, add water and flour, mix and leave at room temperature for 10-12 hours.
The next day, in the morning prepare the finished dough. Mix the night starter with 2 parts water and 3 parts bread flour or a flour blend. Autolysis for 30 minutes, add salt and knead for 5-8 minutes. Let the dough rise for 2.5 hours, stretching and folding every 50 minutes. During this time, the natural yeast in the sourdough starter ferments the dough, giving it its distinctive tangy flavor and airy texture.
Divide the dough into two parts, form into balls and leave to rest for 15 minutes. Prepare the pans or proofing baskets. Shape the two pieces of dough into loaves and place the dough in it, seam side up. Cover and refrigerate overnight.
This final rise is crucial as it allows the dough to develop the right structure and texture for baking.
How to bake sourdough bread
The next morning, preheat the oven to 240°C using a baking stone, dutch oven or baking sheet. If using a baking stone or baking sheet, place a pot of water in the oven to create steam. Turn the risen loaves out onto baking paper, score with a lamb knife or a sharp knife and carefully place in the preheated baking tray. Bake with steam for 20 minutes, then remove the water pot or Dutch oven lid. Reduce temperature to 230°C and bake without steam for another 15-20 minutes until golden brown and crispy on the outside. Chill the bread on a wire rack for at least 2 hours before slicing.
One of Advantages of the 1-2-3 method are its simplicity and flexibility. The recipe can easily be adjusted to make smaller or larger loaves. You can also change the type of flour used to create different flavors and textures. In addition, the fermentation time can be varied depending on the desired acidity of the bread.
The 1-2-3 method is a great choice for anyone looking to make delicious sourdough bread at home with minimal fuss and fuss. With just a few simple ingredients and a little patience, anyone can make beautiful and delicious sourdough bread with this easy-to-follow recipe. I hope you will try the recipe and enjoy the amazing flavors of sourdough bread. If you do, make sure to share the photos with me Instagram. I love seeing how things turn out for you.
YOU MAY ALSO LIKE:
How to make sourdough starters
Plain sourdough bread
Easy Vermont sourdough bread
Easy Sourdough Bread – 1-2-3 method
The 1-2-3 method for sourdough bread is a simple and easy-to-follow recipe that yields delicious, crusty breads with a soft and chewy interior. The recipe is named for its three main ingredients: flour, water, and sourdough starter, which are combined at a ratio of 1 part sourdough starter, 2 parts water, and 3 parts flour.
Ingredients
Overnight sourdough starter
- 100 G 100% hydrated sourdough starter
- 100 G Water
- 100 G bread flour
Last dough
- 300 G Overnight sourdough starter
- 600 G Water
- 900 G Bread flour or a flour mix (I used 700g bread flour + 100g wholemeal flour + 100g rye flour)
- 18 G Salt
instructions
Prepare the night starter.
-
To prepare the night starter, in the evening, stir in the 100% hydrated sourdough starter and remove 100g in a large bowl. First add the water and stir well. Add flour and stir. Cover with plastic wrap and let sit at room temperature for 10-12 hours (overnight).
Prepare the finished dough.
-
In the morning, in a large bowl, mix the night starter with water until well combined. Add the bread flour or flour mixture to your liking and mix to combine. Leave the dough to rest (autolyze) for 30 minutes.
-
Add the salt and knead by hand for 5-8 minutes. Wipe the inside of the bowl with some vegetable oil. Place the dough in the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
-
Let the dough ferment at room temperature for 2.5 hours, stretching and folding into 4 sides every 50 minutes with wet hands. A total of 3 stretches and folds.
Shape the dough.
-
Turn the dough out onto a floured surface. Divide it in two. Form them in the shape of a ball. Dust the balls with flour, cover and let rest for 15 minutes.
-
Meanwhile, prepare 2 loaf tins or 2 round molds with 2 kitchen towels, dust with flour or use bannetons if you have some.
-
Shape the two pieces of dough into the desired shape. Either boule (round) or batard (oval loaf shape). Place the dough, seam side up, on the prepared pans or baskets and cover with the edges of the towel.
-
Cover the baskets or pans with a plastic bag and refrigerate overnight to bake the next morning.
How to bake the bread.
-
The next morning, set the oven to 470°F (240°C) with a baking stone or Dutch oven. If you don’t have one, simply use a baking sheet and preheat for 45 minutes to 1 hour before baking (If using the baking stone or baking sheet, place a small saucepan of water on the bottom of the oven to steam produce , the Dutch Oven doesn’t need it because the lid produces enough steam.)
-
Turn out the risen loaves onto parchment paper and score with a lamb knife or a sharp knife. Gently transfer to preheated Dutch Oven, baking stone, or back of baking sheet.
-
Bake with steam for 20 minutes, then remove the pan with water from the oven. If you are using a dutch oven, simply remove the lid.
-
Reduce oven temperature to 230°C and bake for another 15-20 minutes without steam.
-
Cool on a wire rack. Let them cool completely before slicing for at least 2 hours.
Nourishment
Portion: 1 loafCalories: 1813kcalCarbohydrates: 374.1GProtein: 56.7GFat: 8.8GSaturated Fatty Acids: 0.7GSodium: 4174mgPotassium: 745mgFiber: 23.5GSugar: 6.8GCalcium: 145mgIron: 24mg