Sourdough Bread
A delightful and aromatic loaf made through natural fermentation, resulting in a unique flavor and chewy texture.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter Make sure your starter is active and bubbly.
- 1.5 cups water Use lukewarm water for mixing.
- 1.5 tsp salt Adjust according to taste.
- 3.25 cups bread flour Bread flour is recommended for better structure.
Instructions
Mixing and Initial Resting
- In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until most of the starter dissolves.
- Add the bread flour and salt, stirring until the dough comes together into a shaggy mixture.
- Cover and let it sit for 30 minutes to allow fermentolyse.
Kneading and Stretching
- Knead the dough for 5 minutes until smooth and elastic.
- Cover the dough and let it rest for another 30 minutes.
- Perform a series of stretch and folds, folding each side of the dough into the center for a total of four sets, covering the dough in between.
- Repeat stretch and folds every 30 minutes for two hours.
- After the final set, let it rise at room temperature for 2-4 hours until doubled in size, or bulk rise overnight in the fridge.
Shaping and Final Rise
- Transfer the dough onto a lightly floured surface and shape into a round boule.
- Place parchment paper in a bowl for rising and transfer the shaped loaf onto it. Cover and let it rise for 30 minutes to 1 hour.
- Preheat the oven to 425°F, placing your Dutch oven inside to heat.
Baking
- Once risen, lightly flour the top and score with a sharp knife.
- Transfer the parchment with the loaf into the hot Dutch oven, cover, and bake for 40 minutes.
- Remove the lid and bake for an additional 12 minutes.
- Remove the loaf from the oven and cool on a wire rack for at least 30 minutes before slicing.
Notes
Store in a paper bag or clean towel at room temperature. Avoid plastic. Can freeze slices for later use. Adjust timing based on dough readiness.