This is my go to recipe for whenever I make anything with sourdough – loaves, focaccia, buns, etc. This recipe assumes you have an active sourdough starter ready.
This can be up to a three day process depending on how long it takes your starter and bread to double in size.
Recipe
125g starter
500g bread flour (or 250g whole wheat and 250g bread flour)
300g hot water
54g honey
25g olive oil (plus more for baking)
10g salt
Instructions
- In a large bowl on a scale, measure out your starter, water, honey, and olive oil. Whisk until combined.
- Put bowl back on scale, add flour and salt, and mix until well combined.
- Cover with a damp towel and let sit at least an hour.
- Use the folding method to knead the dough into a consistent texture – at least 6 folds. Option to fold dough a few more times after 1 hour rest.
- Cover with damp towel and let rest overnight.
- Use the dough for whichever baking method you prefer:
- For a soft loaf:
- Generously coat a loaf pan in olive oil.
- Fold the dough into a log and place seam side down in the pan.
- Cover and let rest in a warm spot for an hour (I’ll usually start preheating my oven halfway through this rise step.)
- Bake at 375°F for 40 minutes (make adjustments for your oven’s temperature, mine needs to be set at 380.) Remove when golden on top, let rest in pan for 10 minutes before transferring to a cooling rack for at least 1 hour before cutting.
- For focaccia:
- Generously pour olive oil on a baking sheet (I use one with a non stick baking mat), put dough on olive oil and roll so it is fully lathered in oil.
- Cover dough with bowl or pan, then cover this with a damp cloth.
- Let rest in a warm spot for one hour (I’ll usually start preheating my oven halfway through.)
- Spread out dough, using your fingers so that it is dimpled, until it is the desired thickness (I like about 3/4 inch thick)
- Top with desired toppings and slightly press these in (I often use sun dried tomatoes, smashed garlic cloves, basil, and sea salt), plain would be with just a bit of salt.
- Bake at 425°F for 15-20 minutes or until golden brown.
- For twists:
- In quarter batches, take out dough and on an oiled surface, (I like non stick mats) flatten to 1/2 in thick with your hands.
- Spread pesto of choice (I like sun dried tomato basil pesto) on half the dough and fold other half over to cover.
- Cut into strips, twist, and put onto oiled baking sheet or non stick baking mat.
- Bake at 375°F for 20 minutes or until golden brown.
- For filled buns:
- Working on an oiled surface (I like non stick mats), take a small amount of dough (however much you want for the thickness of your buns), roll into a flat circle (as thick as you want the bun) add filling to center (my favorite is pepperoni, cheese, and marinara) and close around the filling.
- Place on oiled baking sheet or one with a non stick baking mat.
- Brush with egg wash if desired for a golden color
- Bake at 425°F for 15-20 minutes or until golden brown.
Bon appetit!!
