Sourdough Bread
A crusty, tangy sourdough loaf made with active starter. This is a weekend project that rewards patience.
Personal Note: I keep my starter in the fridge and feed it the night before baking. The long cold fermentation in the fridge overnight develops the best flavor - don't skip this step even if you're in a hurry.
Ingredients
- •500g bread flour
- •350g water (70% hydration)
- •100g active sourdough starter (100% hydration)
- •10g salt
Instructions
- 1
Mix flour and water in a bowl until no dry bits remain. Let rest (autolyse) for 30-60 minutes.
- 2
Add starter and salt. Mix thoroughly by hand, squeezing and folding until well incorporated.
- 3
Bulk fermentation: Let dough rest at room temperature. Perform 4 sets of stretch and folds every 30 minutes during the first 2 hours.
- 4
Continue bulk fermentation until dough has increased 50-75% in volume (total 4-6 hours depending on temperature).
- 5
Shape the dough into a round, creating surface tension. Place seam-side up in a floured banneton.
- 6
Cold retard: Cover and refrigerate overnight (8-16 hours).
- 7
Preheat oven to 250°C (480°F) with Dutch oven inside for 45 minutes.
- 8
Turn out dough onto parchment, score with a lame or sharp knife, and transfer to hot Dutch oven.
- 9
Bake covered for 20 minutes, then uncovered for 25 minutes until deep golden brown.
- 10
Cool completely on a wire rack before slicing (at least 1 hour).