Description
A rustic yet fancy sourdough bread perfect for Thanksgiving, featuring a tangy flavor and crusty texture.
Ingredients
Scale
- 100g mature active sourdough starter
- 450g bread flour
- 325–350g room temperature water
- 10g sea salt
- Optional: 25–50g softened butter
- Optional: 1 tablespoon olive oil
- Optional: 50–75g toasted seeds/nuts
- Optional add-ins: sautéed mushrooms, rosemary, sage, caramelized onions
Instructions
- Feed your starter the evening before or early the same morning; use when bubbly and doubled.
- Mix 450g bread flour and 325g water in a bowl, cover, and autolyse for 30–60 minutes.
- Add 100g active starter and 10g salt, mix by folding and pinching until dough comes together.
- Perform stretch-and-folds every 30 minutes for the next 2 hours.
- Bulk ferment at room temperature for 3–5 hours until about 30–50% risen.
- Pre-shape the dough into a loose boule and rest uncovered for 20 minutes.
- Final shape into a boule or batard and place seam-side up in a floured proofing basket.
- Proof in the refrigerator overnight (8–14 hours) or at room temperature for 2–3 hours.
- Preheat the oven with a Dutch oven inside to 250°C (480°F) for at least 45 minutes.
- Transfer the dough onto parchment, score the top, and bake covered for 20 minutes, then uncovered at 230°C (450°F) for 20–25 minutes.
- Cool on a rack for 1 hour before slicing.
Notes
For added flavor, consider folding in sautéed mushrooms and herbs. Allow the loaf to cool completely before slicing to prevent a gummy texture.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: sourdough, bread, Thanksgiving, baking, homemade
