Chris Ritke’s Basic Sourdough Bread

This wonderful bread recipe was given to me today by my great artisan baker friend Pilar M. Torres from my new “Perfect Sourdough” group on Facebook.

Thanks Pilar!



Photography by Pilar M. Torres

Chris Ritke’s Basic Sourdough Bread. 
Makes 2 loaves                                       900 grams AP flour
100 grams WW flour ( I used all AP)
200 grams  fed sourdough starter
750 grams water
20 grams sea salt

Feed your starter the day before.
Next morning, mix the starter and the water. Mix the flours and salt. Add the water mix to the flour mix until well mixed. Cover and let rest 30 min.

Do the following for the next 3 hours every 30 min.

With your hands grab the dough from under and fold over 4-5 times. Cover and let sit 30 min.

Once all the S&Fs have been done, let the dough rise (bulk rise) for about 4 hrs.

Take the dough out on a floured surface. Divide the dough in half.

Do the envelope fold as follows.

Shaping the dough:
For each loaf you want to create some tension so you start by pulling from the top of the dough over the dough towards the bottom. Do the same from right to left, left to right and finally from bottom to top. Then do a sort of round shaped envelope. (I didn’t use a round pan so shaped it rectangular)

Turn the seam sides up, sprinkle with flour and drop in a bowl with seam side up.

Cover with a plastic bag and let it sit overnight in the fridge. (It sat the night and whole day in fridge)

When ready to bake, preheat the Dutch oven or your clay baker with the oven 500° for about 20-30 min.

Sprinkle your work surface lightly with flour, put your dough over it, sprinkle lightly with some flour, rub a bit, score and put in the DO. This is a very sticky dough so what will get it there is the S&Fs, bulk rise and long cold proofing.

Paulette Le Pore Motzko
February 23, 2016
1:54 a.m.

Bake covered for 20 min, uncover, turn down to 470° and bake an additional 25 min. Inside temp should be around 205°. Cool, slice and dig in!!