Beginner Sourdough for the Cactus Bread Oven

This beginner-friendly sourdough recipe makes one 900 g round loaf for the Cactus Bread Oven.

Make the Dough

1. Mix

Add the water and active sourdough starter to a large bowl and stir to combine. Add the bread flour and salt and mix until no dry flour remains. Cover and let the dough rest for about 30 minutes.

2. Stretch and Fold

Stretch and fold the dough, then cover and rest for 30 minutes. Repeat twice more, resting about 30 minutes between each set.

3. Bulk Ferment

After the final fold, cover the dough and continue bulk fermentation until it has risen and looks airy, with bubbles forming around the edges. Aim for roughly a 50–75% rise.

4. Shape

Turn the dough onto a lightly floured surface and gently pre-shape it into a round. Let it rest for 15–20 minutes, then shape it into a round loaf and place it seam-side up in a well-floured 8–8.5 inch round banneton.

5. Cold Proof

Cover and refrigerate for 8–16 hours. 

Bake in the Cactus Bread Oven

6. Preheat

Preheat the oven to 480°F (250°C) for about 30 minutes. You don’t need to preheat the Cactus Bread Oven. A preheated Bread Oven can give a stronger initial rise, but using it at room temperature makes loading and scoring the dough easier.

7. Turn Out and Score

Turn the cold dough out onto the base of the Bread Oven. Use parchment paper underneath if you like. Score the loaf, then fit the lid.

8. Bake

Place the covered Bread Oven in the preheated oven and reduce the temperature to 450°F (230°C).

If you prefer a darker crust, continue baking uncovered for another 5–10 minutes.

9. Cool

Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.

Tips

If the dough sticks to your hands during the folds: lightly wet your hands instead of adding more flour.

If the bottom gets too dark: move the Bread Oven one rack higher, or place an empty baking sheet on the rack below.