Description
A reliable and soulful sourdough bread with a bright acidity and nutty undertones, perfect for any occasion.
Ingredients
Scale
- 25 g active sourdough starter
- 500 g bread flour
- 350 g filtered water
- 10 g fine sea salt
- Optional: olive oil, fresh herbs, or seeds for finishing
Instructions
- Mix the Levain: In a clean jar, combine 25 g active starter, 50 g flour, and 50 g water. Let it sit until bubbly and doubled—about 6–8 hours.
- Autolyse and Dough Build: In a bowl, combine 500 g bread flour with 350 g water and mix until no dry flour remains. Rest for 30–60 minutes. Add the levain and 10 g salt, mixing until cohesive.
- Bulk Fermentation: Allow the dough to rise for 3–5 hours at room temperature, performing gentle stretch-and-folds every 30–45 minutes for the first 2 hours.
- Pre-Shape and Bench Rest: Pre-shape into a round and rest for 20–30 minutes. Shape tightly and place seam-side up in a floured banneton.
- Cold Proof: Refrigerate the banneton overnight (8–14 hours).
- Bake with Steam: Preheat your oven with a Dutch oven to 500°F (260°C). Invert the dough onto parchment, score, and bake covered for 20 minutes, then uncovered for another 20–25 minutes until deep mahogany. Let cool for at least an hour before slicing.
Notes
Always weigh ingredients for accuracy. Use a sharp lame for scoring, and resist cutting the bread too soon after baking.
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sourdough bread, baking, homemade bread, artisan bread
