Description
This classic sourdough bread recipe guides you through creating a beautifully crusty, tangy loaf using a natural sourdough starter. With simple ingredients and time-honored techniques including fermentation, stretching, folding, and baking in a Dutch oven, this recipe yields a chewy crumb with a perfect golden crust.
Ingredients
Scale
Ingredients
- 500 grams Bread Flour (about 4 cups)
- 350 grams Water (about 1.5 cups, lukewarm)
- 10 grams Salt (about 1.5 teaspoons)
- 100 grams Sourdough Starter (about 1/2 cup, bubbly and active)
Instructions
- Prepare Sourdough Starter: Feed your sourdough starter with equal parts flour and water 4 to 6 hours before baking to ensure it is bubbly and active for the dough.
- Mix Ingredients: In a large mixing bowl, combine the bread flour and salt. In a separate bowl, mix the lukewarm water with the bubbly sourdough starter, then gradually combine the wet mixture with the dry ingredients.
- Knead the Dough: Knead the dough for approximately 10 minutes until smooth and elastic, or alternatively use the stretch and fold technique to develop gluten strength.
- First Rise: Place the kneaded dough in a greased bowl and cover it. Let it rise at room temperature for 4 to 6 hours until doubled in size, performing stretch and folds every 30 minutes during the first 2 hours to strengthen the dough.
- Pre-shape and Rest: Shape the dough into a round loaf and let it rest uncovered for 15 to 20 minutes to relax the gluten.
- Final Shape and Proof: Shape the dough again and place it seam-side up in a floured proofing basket. Cover and allow it to rise for 1 to 2 hours at room temperature or alternatively refrigerate it overnight for a slower fermentation and enhanced flavor.
- Preheat and Bake: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat. Once preheated, carefully transfer the dough into the Dutch oven, cover it, and bake for 30 minutes. Then remove the lid and bake uncovered for an additional 15 to 20 minutes until the crust is deeply golden brown and crisp.
Notes
- Use bread flour for better gluten development and a chewier texture.
- Ensure your sourdough starter is active and bubbly before using for best rise.
- Performing stretch and folds helps develop structure without intensive kneading.
- Proofing times can vary depending on ambient temperature; dough should roughly double in size.
- Refrigerating the dough overnight improves flavor and makes baking more flexible.
- Handle the dough gently after proofing to retain its airiness.
- Use a Dutch oven for baking to mimic steam, which helps develop a crisp crust.
