My Master Sourdough Recipe {One Dough for Everything}

A sourdough hamburger bun and loaf of sandwich bread from the master sourdough dough recipe on a cutting board

5 from 2 votes

My Master Sourdough Recipe {One Dough for Everything}

This master sourdough dough is the perfect dough for almost any sourdough recipe. From bread and hamburger buns to dinner rolls and pizza crust, you will find this recipe is such a valuable resource in your recipe book!

Course Bread

Cuisine American

Keyword Beginner Sourdough, Easy Sourdough Recipe, Master Sourdough Recipe, Sourdough, Sourdough Bread, Sourdough Starter

Prep Time 40

Fermentation Time 8

Total Time 9

Servings slices (2 loaves, 24 rolls, or 16 hamburger buns)

Calories 206.6kcal

Author Mary Rose

Ingredients

1000 grams Flour (8 cups)
200 grams Sourdough starter (1 cup depending on hydration of starter, if using a stiff starter, increase to 1 1/4 cup)
700 grams Water (3 cups)
108 grams Olive oil (1/2 cup)
2 Eggs
18 grams Salt (3 tsp)

Instructions

In the bowl of a stand mixer, add the water, sourdough starter, oil, and eggs.
Mix until cloudy and the starter has dissolved in the water.
Add the flour and salt.
Mix just until combined and there are no dry bits of flour.
Note: This dough is a bit sticky and will not clean the side of the mixing bowl but will come together after kneading.
Cover and let the dough rest for 30 minutes.
Turn the mixer on speed 1-2 and knead for 6-8 minutes until the dough is soft, stretchy, and glossy looking.
Place the dough in a lightly greased bowl and cover with a shower cap, plastic wrap, or a damp tea towel.
Note on using a tea towel: Occasionally come back and re-dampen the tea towel to prevent the dough from drying out.
Let this dough rise for 3-6 hours depending on the maturity and strength of your starter.
You will know the dough has risen well when it is puffy and airy feeling when poked with your finger. It will also be domed on top.
At this point, turn the dough onto a lightly floured surface and divide in 2.
Now, you need to decide what you want to make. You can shape on half into a loaf and make a sandwich loaf.
The other half can be shaped into 12 dinner rolls or 8 hamburger rolls.
After you have shaped the dough, let it rise for a second time for 1-2 hours.
Baking times will depend on what you are making.
Here are a few of the more common baking times: Sandwich Loaf - 350 degrees F for 35 minutes. Hamburger Buns - 375 degrees F for 18-20 minutes. Dinner Rolls - 375 degrees F for 15-18 minutes. Pizza Crust - 425 degrees F for 18-20 minutes. Artisan Bread - 450 degrees F for 20 minutes with lid on Dutch oven and 15 minutes with the lid off.
Let bread products cool completely before storing.

Notes

Store in a plastic bread bag or airtight container on the counter for 3-4 days.

Freeze in a freezer safe bag for up to 3 months.

Freeze the dough after the first rise for up to 3 months. Thaw it out in the fridge overnight before proceeding with the recipe.

Nutrition