Classic Sourdough Bread
Equipment
Ingredients
Levain/Starter
Main Dough
Instructions
Prepare Levain
Mix 100g bread flour, 100g water, and 50g active sourdough starter in a jar. Cover loosely and let ferment at room temperature for 4-6 hours until bubbly and doubled.
Autolyse
In a large bowl, mix 400g bread flour, 100g whole wheat flour, and 350g water until no dry flour remains. Cover and rest for 30 minutes.
Mix Dough
Add all levain and 10g salt to the autolysed dough. Mix by hand using stretch-and-fold method for 10 minutes until smooth and elastic.
Bulk Fermentation
Cover dough and let ferment at room temperature for 4-6 hours. Perform 3-4 stretch-and-folds every 30 minutes for first 2 hours.
Pre-shape
Turn dough onto lightly floured surface. Gently shape into round and rest covered for 20 minutes.
Final Shape
Shape dough into tight boule or batard. Place seam-side up in floured proofing basket.
Cold Proof
Cover proofing basket and refrigerate overnight (8-12 hours) for final proof.
Preheat Oven
Place Dutch oven in oven and preheat to 250°C for 1 hour.
Bake
Score dough and place in preheated Dutch oven. Bake covered at 250°C for 20 minutes, then uncovered at 220°C for 25-30 minutes until deep golden brown.
Cool
Remove bread from oven and cool on wire rack for at least 2 hours before slicing.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.