Homemade Sourdough Bread
A delightful and rewarding recipe for homemade sourdough bread with a crispy crust and soft interior.
Ingredients
For the Dough
- 100 g bubbly, active starter Use a bubbly and active starter for the best results.
- 375 g warm water Adjust the amount as needed.
- 500 g bread flour Use good quality bread flour.
- 12 g fine sea salt Adjust salt according to taste.
Instructions
Preparation
- Whisk the starter and warm water together in a large bowl with a fork or spatula.
- Add the flour and salt. Mix until the dough comes together, using your hands if needed.
- Cover the bowl with a damp towel and let the dough rest for 30 minutes.
- After resting, grab a corner of the dough and fold it into the center. Do this 4 to 5 times.
- Let the dough rest for another 30 minutes and repeat the stretching and folding.
- If you have time, repeat this stretching and folding twice more for a total of 4 times in 2 hours.
Rising
- Cover the bowl with a towel and let it rise at room temperature for about 8 to 10 hours.
- Once the dough has increased by 50% in volume and shows bubbles on the surface, it’s ready.
- Gently coax the dough onto a lightly floured surface and shape it into a round.
- Let it rest seam side up for 30 minutes. Prepare an 8-inch bowl or proofing basket with a towel and flour.
- Shape the dough again and place it seam side up in the lined bowl.
- Cover the dough and refrigerate for 1 hour or up to 48 hours.
Baking
- Preheat your oven to 550°F (290°C) with a Dutch oven inside.
- Cut a piece of parchment paper to fit your baking pot and place it over the dough.
- Invert the bowl to release the dough and score the top with a knife.
- Transfer the dough using the parchment into the preheated Dutch oven.
- Lower the oven temperature to 450°F (230°C) and bake for 30 minutes covered.
- Remove the lid, reduce the temperature to 400°F (200°C), and bake for another 10 – 15 minutes.
- If needed, lift the loaf out and bake directly on the oven rack for an additional 5 to 10 minutes.
- Allow the bread to cool on a wire rack for about an hour before slicing.
Notes
This loaf will stay fresh for up to 3 days in an airtight container and freezes well too. Make sure to not rush the rising and proofing times as good fermentation takes time.