Classic Sourdough Bread
A rustic sourdough loaf with deep tangy flavor from a mature levain, crackly crust, and chewy open crumb.
Equipment
Ingredients
Main Ingredients
strong bread flour
500 g
water
350 ml
salt
10 g
active sourdough starter (active, mature)
100 g
Instructions
Autolyse
Mix flour and water to begin gluten development before adding starter and salt.
Add Starter and Salt
Incorporate the active sourdough starter and salt into the autolysed dough.
Bulk Fermentation
Allow the dough to ferment and develop flavor and strength through a series of folds.
Shape the Loaf
Pre-shape then final-shape the dough into a tight boule or batard.
Cold Retardation
Refrigerate the shaped dough overnight to develop complex flavor and make scoring easier.
Preheat Dutch Oven
Preheat oven and Dutch oven to 240°C for at least 45 minutes before baking.
Score and Bake
Score the cold dough and bake in the preheated Dutch oven for a crackly crust and open crumb.
Storage
Store cut side down on a cutting board at room temperature for up to 3 days. Slice before freezing for easy portions.
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