Description
A delightful homemade sourdough loaf with a rich, tangy flavor and a crisp, crackly crust, perfect for sandwiches and toast.
Ingredients
- 2 cups (400 g) active sourdough starter
- 3 cups (360 g) sifted all-purpose flour
- 1 cup (240 g) warm water (95–105°F / 35–40°C)
- 1.5 teaspoons (9 g) salt
Instructions
- Add the active starter to a mixing bowl and whisk in warm water until dissolved.
- Blend in sifted all-purpose flour and salt to form a wet, shaggy dough.
- Cover and let the dough rest in a warm place for about 2 hours.
- Perform stretch-and-folds for about 4–6 folds spaced in the first hour.
- Transfer the dough to a floured surface and pre-shape into a round.
- Shape into a tight boule and place seam-side up in a floured bowl.
- Refrigerate for 4 to 8 hours for cold retard.
- Preheat your oven to 400°F (200°C) with a Dutch oven inside.
- Score the top of the dough and transfer it to the preheated Dutch oven.
- Bake covered for 25 minutes, then uncover and bake for another 25 minutes.
- Cool on a rack for at least 1 hour before slicing.
Notes
For best results, use an active starter. Adjust flour for whole-grain variations and ensure proper chilling for flavor development.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: French