Perfect Sourdough Bread
Equipment
Ingredients
Dough
bread or all-purpose flour
400 g
rye, whole wheat, or bread flour
55 g
fine sea salt
10 g
lukewarm filtered water
345 g
active sourdough starter
100 g
rice flour
20 g
Instructions
Feed the Sourdough Starter
Feed your sourdough starter to ensure it is active and bubbly before mixing the dough.
Mix the Bread Dough
Combine all the flours, salt, water, and active starter to form a shaggy dough.
Bulk Fermentation
Allow the dough to rest and rise at room temperature until it has increased in volume and shows bubbles.
Shape the Loaf
Turn the dough onto a lightly floured surface and shape it into a tight boule.
Final Proofing & Cold Fermentation
Place the shaped dough into a proofing basket and let it rest in the refrigerator overnight for cold fermentation.
Preheat the Oven
Preheat your oven with a Dutch oven or combo cooker inside to 450°C (230°C) for at least 45 minutes.
Score and Bake the Bread
Score the dough with a lame, transfer it to the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until deep golden brown.
Cool and Slice the Bread
Remove the bread from the oven and cool on a wire 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 portions.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.