Simple Sourdough Bread: Step by Step 🍞🍞75% Hydration

This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish). At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof. A longer, cold proof is the key for a lighter, airier crumb. Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high. Find the full recipe here: https://alexandracooks.com/2017/10/24... -⏱️Timestamps⏱️-- 0:00​ Combining the water, sourdough starter, salt, and flour. 0:26​ Mixing the dough. 0:43 Transfering the dough to a straight-sided container. 0:51​ First set of stretches and folds. 1:10​ Second set of stretches and folds. 1:16​ Third set of stretches and folds. 1:22​ Fourth and final set of stretches and folds. 1:41​ Dough left alone to rise. 1:51​ Dough doubled in volume. 2:00​ Preshape + Bench Rest. 2:29​ Preparing the banneton with a flour sack towel and rice flour. 2:41​ Final shape. 3:07​ Transferring sourdough to prepared banneton and then fridge. 3:26​ Scoring a sourdough boule after a 6-hour cold proof. 3:49​ Transferring sourdough to preheated Dutch oven. 4:20​ Removing baked loaf of sourdough from the oven. 4:23​ Cutting the sourdough boule (6-hour cold proof). 4:35​ Cutting the sourdough boule (24-hour cold proof)