Description
A delightful sourdough bread with a crisp crust and tender interior, perfect for pairing with soups and spreads.
Ingredients
Scale
- 500g bread flour
- 75g whole wheat flour (optional)
- 375–400g water (75–80% hydration), plus extra for adjustments
- 100g active sourdough starter (100% hydration)
- 10g sea salt
- Optional: 50–75g sautéed mushrooms and garlic, cooled; or 2 tbsp mixed seeds
Instructions
- Mix the dough: In a large bowl, combine water and starter until dissolved, then add flours and mix until no dry flour remains. Cover and rest for 30 minutes.
- Add salt: Sprinkle salt and fold the dough in the bowl.
- Bulk fermentation with folds: Perform four sets of stretch-and-folds every 30 minutes for two hours.
- Add inclusions: If using, gently fold in mushrooms, garlic, herbs, or seeds.
- Shape the loaf: Turn onto a lightly floured surface, pre-shape into a round, rest for 20 minutes, then tighten the shape.
- Final proof: Place dough seam-side up in a floured banneton; refrigerate overnight or proof at room temperature for 2–4 hours.
- Score and bake: Preheat Dutch oven to 250°C (480°F) for 45 minutes, score dough, and bake covered for 20 minutes, then uncovered at 230°C (450°F) for 20–25 minutes.
- Cool properly: Remove from oven and cool on a wire rack for at least 1 hour.
Notes
Use a digital scale for accuracy. Control dough hydration carefully and avoid common baking mistakes like underfeeding the starter.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough bread, baking, homemade bread, artisan bread, fermentation
