Description
A straightforward sourdough recipe that turns simple ingredients into a crunchy, aromatic loaf with a tender crumb.
Ingredients
- 500 g bread flour
- 375 g water
- 100 g active sourdough starter
- 10 g fine salt
Instructions
- Mix the dough: In a large bowl, combine 375 g water and 500 g bread flour. Stir until a shaggy mass forms. Cover and let rest 30 minutes.
- Add salt and starter: Sprinkle 10 g fine salt over the dough. Add 100 g active starter. Mix thoroughly with wet hands or a spatula until fully incorporated.
- Knead briefly: Turn the dough onto a clean surface. Knead about 8–12 minutes until smooth and elastic.
- Bulk ferment: Transfer the dough to a lightly greased bowl, cover, and leave at room temperature for 4–8 hours, until the dough roughly doubles.
- Bench rest: Turn the dough out and shape gently into a loose ball. Let rest 30 minutes to relax the gluten.
- Final shaping & proof: Form a tight round loaf. Place seam-side up in a well-floured proofing basket. Cover and proof for 2–4 hours or refrigerate overnight.
- Preheat your oven: About 30 minutes before baking, preheat to 450°F (230°C) with a Dutch oven inside.
- Score and bake: Invert the proofed loaf onto parchment, score the top, then transfer into the hot Dutch oven. Cover and bake 30 minutes.
- Finish uncovered: Remove the lid and bake another 15–20 minutes until deep golden brown.
- Cool fully: Transfer to a wire rack and cool at least 1 hour before slicing.
Notes
For a softer crust, bake at a slightly lower temperature and extend uncovered bake by a few minutes. Best served toasted with butter or used in sandwiches.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American