Basic Sourdough Bread
Ingredients
Dough
active sourdough starter (active)
100 g
all-purpose flour
500 g
water (room_temperature)
350 ml
salt
10 g
Instructions
Mix the dough
Combine sourdough starter, flour, water and salt in a bowl until no dry flour remains.
Autolyse rest
Let the dough rest covered for 30 minutes to improve gluten development.
Bulk fermentation
Perform 3-4 sets of stretch-and-folds every 30 minutes, then let dough rise 3-4 hours until 50% increased in volume.
Shape the loaf
Turn dough onto floured surface, shape into a tight boule and place seam-side up in a proofing basket.
Final proof
Cover and let the shaped dough proof in the refrigerator for 8-12 hours.
Preheat oven and Dutch oven
Place Dutch oven in oven and preheat to 230°C for 45 minutes.
Bake the bread
Score the loaf, bake covered 20 minutes at 230°C, then uncovered 20-25 minutes at 210°C until deep golden.
Cool the loaf
Remove bread from oven and cool on a rack for at least 2 hours before slicing.
Original recipe
Storage
Store in a bread bag or wrapped in a clean kitchen towel. Slice before freezing for easy portioning.
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