Classic Sourdough Bread
Equipment
Ingredients
Dough
active sourdough starter (room temperature)
100 g
all-purpose flour
500 g
water (room temperature)
350 ml
salt
10 g
Instructions
Mix the dough
Combine the sourdough starter, flour, water, and salt in a large bowl until no dry flour remains.
Bulk fermentation
Cover the bowl and let the dough rest at room temperature for 4 hours, performing 3-4 stretch and folds during this time.
Shape the loaf
Turn the dough onto a lightly floured surface and shape into a tight boule by folding the edges toward the center.
Final proof
Place the shaped dough seam-side up in a proofing basket or bowl lined with a floured towel. Cover and refrigerate for 8-12 hours.
Preheat oven and Dutch oven
Place a Dutch oven or baking vessel inside the oven and preheat to 230°C for at least 30 minutes.
Bake the bread
Carefully turn the dough into the hot Dutch oven, score the top, cover and bake for 20 minutes. Remove the lid and bake another 25 minutes until deep golden brown.
Cool completely
Transfer the bread to a wire rack and let cool 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.
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