sourdough bread
A naturally fermented, tangy sourdough bread with a crisp crust and chewy crumb, perfect for artisanal sandwiches and toasting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours
- Yield: 1 loaf
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 500g bread flour
- 350ml water, lukewarm
- 100g active sourdough starter
- 10g salt
Instructions
- In a large bowl, mix the bread flour and water until just combined; cover and rest for 1 hour.
- Add the sourdough starter and salt to the dough; mix thoroughly until well incorporated.
- Perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten.
- Cover the dough and let it ferment at room temperature for 4–6 hours until doubled in size.
- Shape the dough into a round loaf and place it in a floured banneton or bowl; cover and refrigerate overnight.
- Preheat the oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
- Carefully transfer the dough to parchment paper, score the top, and place it into the hot Dutch oven.
- Bake covered for 20 minutes, then remove the lid and bake for another 20–25 minutes until golden brown.
- Cool on a wire rack before slicing to set the crumb.
Notes
For a crispier crust, mist the oven with water before baking or bake on a heated baking stone without a lid.
Find it online: https://delilita.com/homemade-sourdough-bread-recipe/