All-purpose Flour Sourdough Bread

5 from 1 vote

All-purpose Flour Sourdough Bread

You can totally bake soft, flavorful sourdough bread using just all-purpose flour. This All-Purpose Flour Sourdough Bread recipe yields a beautifully risen loaf with an airy, open crumb, delicious flavor and a wonderfully creamy texture.

Prep Time1

Cook Time45

Rise Time16

Total Time17 45

Course: Sides

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 174kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

90 grams active sourdough starter
226 grams water
360 grams all-purpose flour
6 grams salt

Topping

rice flour optional

Metric - US Customary

Instructions

Day 1

Make the dough: Dissolve the active sourdough starter in water.
90 grams active sourdough starter, 226 grams water
Add the flour and salt to the water and mix until no dry flour remains, and the dough is cohesive.
360 grams all-purpose flour, 6 grams salt
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Strengthen the dough: Inside the bowl, gently pick up the dough with your fingertips. Fold the dough over itself, give the bowl a quarter turn, and repeat.
Transfer the dough to a clean bowl, cover, and let it rest for 30 minutes.
Perform coil folds: Working inside the bowl, Pick up the center of the dough with your fingertips and gently lift it until the dough releases from the bowl. Lightly set the dough back down, tucking the ends under. Give the bowl a quarter turn and repeat. Cover the bowl and let the dough rest for 30 minutes.
Repeat the coil folding process two more times, resting for 30 minutes between each fold.
Bench rest: Let the dough rise untouched for 1 to 2 hours in a warm spot. The dough should be bubbly and doubled in volume before you move to the next step.
Pre shape: Turn the dough out onto a clean surface and flip it so the top of the dough during proofing is facing up again. Gently round the dough into a tight ball. Cover with plastic wrap or a damp tea towel and let the dough rest for 15 minutes.
Shape the dough: Lightly dust your work surface with flour and flip the dough over so the top is facing down. Gently flatten the dough into a rough rectangle.
Fold the bottom of the dough closest to you towards the center, then fold the left and right sides towards the center. Fold the top of the dough over itself.
Gently flip the dough over and round it into a tight ball. Transfer the dough to a proofing basket or a banneton dusted with rice flour with the seam side up.
Cold proof: Cover the dough with plastic wrap and place it in the refrigerator to proof overnight (at least 8 to 16 hours)

Day 2

Prep: Preheat the oven to 500F with a Dutch oven inside.
Score the dough: Turn the dough out on a piece of parchment paper. Dust the top of the dough with rice flour (optional). Score the dough using a bread lame fitted with a sharp blade.
Bake: Transfer the dough to the Dutch oven. Reduce the temperature to 450 F for 25 to 30 minutes with the cover on.
Remove the cover and continue baking for 5 to 10 minutes, until the crust is golden brown or reaches your preferred level of darkness.
Enjoy and store: Transfer the loaf to a cooling rack and allow it to cool completely, about 2 hours, before slicing. This helps the crumb set properly, prevents moisture from evaporating, and keeps the bread from drying out.
Store any leftover slices in an airtight container for up to 1 week.

Notes

Weigh your ingredients: Using a scale is far more accurate and consistent than relying on tablespoons or cups. This helps ensure the success of your bakes and produces reliable much more reliable results.
Use the windowpane test: A great way to check if your dough has developed enough strength. After the last coil fold, stretch a small piece of dough between your fingers—if it forms a thin, translucent membrane without tearing, the dough is ready for the next step.
Watch the dough not the clock: Fermentation is highly dependent on temperature and the health of your starter. Instead of relying on timed guidelines, look for key visual cues: a well-proofed dough should be airy and doubled in volume.
Start with a lower hydration level: All-purpose flour has less gluten than bread flour, making it weaker and less able to handle high moisture levels. This dough has a hydration level of 66%, slightly lower than my Basic Sourdough Bread. The reduced hydration helps strengthen the dough’s structure and prevents it from spreading too much during baking.
Temp your bread: The best way to check if the bread is baked is with an instant-read thermometer. It should read 190°F when fully baked.
Let the bread cool completely: Allow the bread to cool for at least 2 hours before slicing. This allows the crumb to set properly and prevents the bread from drying out. Always use a good quality bread knife to slice your loaves.

Nutrition