Joe's Classic Sourdough
The original loaf that started it all. A simple, reliable sourdough born in a firehouse kitchen.
Prep
30m
Cook
45m
Total
75m
Servings
1
Ingredients
- 1500 g Bread flour
- 2350 g Water
- 3100 g Sourdough starter(active, recently fed)
- 410 g Salt
Instructions
- 1
Mix flour and water, let rest 30 minutes (autolyse).
- 2
Add starter and salt. Fold until incorporated.
- 3
Bulk ferment 4-6 hours at room temp, doing stretch and folds every 30 min for the first 2 hours.
- 4
Shape into a round, place in floured banneton seam-side up.
- 5
Cold retard in fridge overnight (8-12 hours).
- 6
Preheat Dutch oven at 500°F for 45 minutes.
- 7
Score the loaf, bake covered 20 min at 500°F, then uncovered 25 min at 450°F.
- 8
Cool on wire rack at least 1 hour before slicing.
Firehouse Notes
Bell-proof
Bulk-ready
Shift meal
Drop-off friendly
Start the dough before your shift. The cold retard means you can bake it the next day. If the bell rings during baking, the Dutch oven retains heat — you have about 10 min of grace.
Sourdough Starter Required
Type: 100% hydration wheat
Requires overnight fermentation