Description
A slow-fermented, crusty sourdough bread inspired by the best sourdough bread Toronto bakeries offer, tangy, chewy, and made with simple, wholesome ingredients.
Ingredients
500g organic bread flour
100g whole wheat flour
375g water (filtered)
100g active sourdough starter
10g sea salt
Instructions
1. In a large bowl, mix the flours and water. Let sit for 1 hour (autolyse).
2. Add the sourdough starter and mix until fully incorporated.
3. Let rest for 30 minutes, then add salt. Mix again.
4. Perform 4 sets of stretch and folds, every 30 minutes.
5. Cover and bulk ferment at room temp for 4–6 hours or until doubled.
6. Shape the dough into a round or oval. Place in a floured proofing basket.
7. Cold-proof in the fridge for 12–18 hours.
8. Preheat oven to 500°F with a Dutch oven inside.
9. Transfer dough to parchment paper, score, and bake covered for 20 minutes.
10. Remove lid, lower oven to 450°F, and bake for another 25–30 minutes.
11. Cool on wire rack before slicing.
Notes
Use fresh, bubbly starter for best rise.
Toronto’s top bakeries use stone-milled flour—you can substitute in 10–20% spelt or rye.
This loaf freezes well. Slice before freezing for convenience.
- Prep Time: 18 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 180
- Sugar: 0.5g
- Sodium: 230mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: best sourdough bread Toronto, artisan sourdough, toronto style bread
