Debbie's Homemade Sourdough Bread
A crusty artisan sourdough loaf with a chewy interior and complex tangy flavor, made from scratch with an active sourdough starter.
Equipment
Ingredients
Dough
active sourdough starter (active, room_temperature)
200 g
bread flour (room_temperature)
500 g
water (room_temperature)
350 ml
salt (fine)
10 g
Instructions
Autolyse the dough
Mix flour and water to begin gluten development
Incorporate starter and salt
Add active sourdough starter and salt to the dough
Bulk fermentation
Let dough rise at room temperature with stretch and folds
Shape the loaf
Form the dough into a tight boule
Final proof
Place shaped dough in banneton and proof in refrigerator
Preheat oven and Dutch oven
Heat oven to 230°C with Dutch oven inside
Bake the sourdough
Score loaf and bake covered for 20 minutes, then uncovered for 25 minutes
Cool the bread
Remove from oven and cool on wire rack
Original recipe
Storage
Store in bread bag or wrapped in clean kitchen towel. Slice before freezing for easy portions.
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