Description
A tangy, open-crusted sourdough loaf with a chewy crumb and a crisp, golden crust, perfect for any occasion.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 1⅔ cups (375 g) warm water (75–85°F / 24–29°C)
- 1 cup (200 g) active sourdough starter, fed and bubbly
- 2 teaspoons (10 g) fine salt
Instructions
- Combine flour and warm water in a large bowl. Stir until a shaggy mass forms. Cover and rest 30 minutes (autolyse).
- Add the active, bubbly starter and the salt. Mix thoroughly until fully incorporated.
- Cover and leave at room temperature. Over 2 hours perform four sets of stretch-and-folds at 30-minute intervals.
- After the final fold, cover and bulk ferment for 6–8 hours at room temperature until the dough has doubled and shows bubbles.
- Turn the dough gently onto a lightly floured surface. Shape into a round or oval.
- Place the shaped dough seam-side up in a floured proofing basket. Cover and refrigerate 8–12 hours.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Remove the dough from the fridge, flip onto parchment, and score the top.
- Cover and bake for 20 minutes. Remove the lid and bake for an additional 25 minutes until the crust is deep golden.
- Transfer the loaf to a wire rack and cool completely before slicing — at least 1–2 hours.
Notes
Use a bubbly, recently fed starter for the best rise. Be gentle when shaping to preserve gas in the dough.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American