Sourdough Bread Recipe
Ingredients:
- 500g (3 ⅓ cups) bread flour
- 350g (1 ½ cups) water (room temperature)
- 100g (about ½ cup) active sourdough starter
- 10g (1 ½ tsp) salt
Timeline (Over 2 days):
Day 1: Mixing and bulk fermentation
Day 2: Baking
Instructions:
1. Mix the dough (Autolyse)
- In a large bowl, mix 500g flour and 350g water until just combined.
- Let it rest for 30–60 minutes. This helps hydrate the flour.
2. Add starter and salt
- Add 100g active sourdough starter and mix until fully incorporated.
- Add 10g salt and mix again. You can use your hands.
3. Bulk fermentation (4–6 hours)
- Leave the dough at room temperature.
- During the first 2 hours, perform 3–4 stretch and folds every 30 minutes.
- Grab one edge of the dough, stretch it up, and fold it over.
- Let it rest until it has risen by about 50%.
4. Shape the dough
- Turn the dough out onto a floured surface.
- Shape into a round or oval loaf.
- Place it into a floured proofing basket or bowl lined with a towel.
5. Cold proof (overnight)
- Cover and place the shaped dough in the refrigerator overnight (8–12 hours).This improves flavor and structure.
6. Bake the bread
- Preheat your oven to 230°C (450°F) with a Dutch oven inside.
- Carefully place the dough into the hot Dutch oven.
- Score the top with a sharp knife or razor.
- Bake covered for 20 minutes, then uncover and bake for another 25–30 minutes, until deep golden brown.
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