Description
A detailed guide on baking sourdough bread, focusing on technique and the joy of creating from scratch.
Ingredients
- 4 cups (500g) of bread flour or all-purpose flour
- 1⅔ cups (375g) of warm water
- 1 cup (200g) of active sourdough starter
- 2 teaspoons (10g) of salt
Instructions
- In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water.
- Stir until a shaggy dough forms. Let it rest for 30 minutes.
- Add 1 cup of active sourdough starter and 2 teaspoons of salt. Mix well until fully combined.
- Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature.
- Every 30 minutes for 2 hours, perform a set of stretch and folds.
- After the final fold, cover the bowl and let the dough rise for 6 to 8 hours or until it doubles in size.
- Gently transfer the dough to a lightly floured surface and shape it into a round or oval loaf.
- Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 8 to 12 hours.
- The next day, preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Remove the dough from the fridge and turn it out onto parchment paper. Score the top of the dough.
- Carefully lower the dough into the hot Dutch oven using the parchment paper.
- Cover and bake for 20 minutes, then remove the lid and bake uncovered for another 25 minutes.
- Let it cool completely on a wire rack before slicing.
Notes
Make sure your sourdough starter is active for the best results. Experiment with different flavors by adding herbs or seeds.
