Description
This sourdough bread recipe yields a tangy, rustic loaf with a caramelized crust and airy crumb, perfect for any meal.
Ingredients
Scale
- 500g bread flour (or 450g bread flour + 50g whole wheat)
- 350–380g water at room temperature
- 100g active sourdough starter (fed and bubbly)
- 10g fine sea salt
- Optional: 20–30g olive oil
- Optional: 1–2 tbsp honey or malt
Instructions
- Feed your starter 6–12 hours before mixing.
- Mix starter and water in a large bowl.
- Add the flour and mix until no dry flour remains; let it autolyse for 30–45 minutes.
- Add salt and incorporate by pinching and folding.
- Perform a series of stretch-and-folds every 30 minutes for 2 hours.
- Transfer to a lightly oiled container for bulk fermentation (3–5 hours).
- Shape the loaf into a tight boule or bâtard.
- Proof at room temperature (1–3 hours) or refrigerate overnight.
- Preheat your oven to 475°F (245°C) with a Dutch oven inside.
- Invert the loaf onto parchment, score the top, and place it into the hot vessel.
- Bake covered for 20 minutes, then uncover and bake another 20–30 minutes until deep mahogany.
Notes
For best results, use steam during baking for a glossy crust. Avoid underfeeding the starter and rushing bulk fermentation.
- Prep Time: 12 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, bread, baking, homemade, artisan
