Description
This sourdough bread is crusty on the outside and soft with an airy crumb on the inside, offering that signature tangy flavor that only a natural ferment can provide. Whether you’re a seasoned baker or new to sourdough, this recipe brings a satisfying result to your table.
Ingredients
500g bread flour
100g active sourdough starter
350g water (filtered or non-chlorinated)
10g salt
Instructions
- In a large bowl, mix the bread flour, sourdough starter, and water until a rough dough forms. Let rest for 30 minutes.
- Add the salt and incorporate it by hand. Begin stretch and folds every 30 minutes for 2 hours.
- Cover the dough and let it rise at room temperature for 4 to 6 hours until bubbly and expanded.
- Turn the dough onto a floured surface and shape it into a round. Let rest 20 minutes.
- Place the dough into a floured banneton or towel-lined bowl. Cover and proof in the fridge overnight or 2–4 hours at room temp.
- Preheat oven to 475°F (245°C) with Dutch oven inside. Score the dough and bake 20 minutes covered, then 25 minutes uncovered.
- Prep Time: 45 minutes (plus fermentation/proofing)
- Cook Time: 45 minutes
- Category: Breakfast