Classic Sourdough Bread Recipe for Summer

Summer is right around the corner and warmer temperatures mean faster fermentation time. During the warmer months, I have to tweak my sourdough baking schedule a little and I also change my recipe.

It’s a simple change for me - I usually just decrease the amount of starter I use in the recipe and use cold water to feed my starter and in my dough recipe - since I live in a climate that’s warm for most of the year, but for those of you with more drastic temperature shifts you may have to adjust your sourdough recipe and schedule more.

CLASSIC SOURDOUGH BREAD RECIPE (for Summer):

• 75 grams active starter (see note)

• 350 grams filtered water (cold)

• 500 grams bread flour

• 10 grams salt

🍞 Combine water with active starter. Stir (using a whisk) until starter is dissolved. Add flour and salt. Using a dough whisk, mix until all the flour is distributed. Use hands if needed.

🍞 Cover and let rest at room temperature for 30 minutes. Perform first stretch and fold. Cover and let dough rest for 30 minutes. Perform 2-3 more stretch and folds every 30 minutes over the next few hours.

🍞 Cover and let dough bulk ferment for 3+ hours (temperature dependent).

When the dough has finished its bulk fermentation, pre-shape the dough. Let it rest for 20-30 minutes. Perform final shaping. Place in proofing basket, cover and put in the fridge for overnight cold proof.

🍞When ready to bake: preheat the oven to 485F for 30 minutes with Dutch oven inside. Remove your dough from the fridge, score your dough. Place carefully into the preheated Dutch oven. Bake for 20 minutes with the lid on. Remove Dutch oven lid and lower the oven temperature to 450F. Bake an additional 20 minutes or until browned to your liking.

🍞Remove from oven and place on cooling rack for about an hour. Enjoy!

*NOTE: in the summer I use less starter and cold water to slow down the fermentation time. Remember warmer temperatures already speed up the fermentation process so if you have more starter + warmer temperatures, you’re running the risk of over fermenting.

---