Description
A deeply flavorful, chewy-crusted sourdough loaf with a tender, open crumb that’s perfect for breakfast or sandwiches.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 1 2/3 cups (375 g) warm water (about 75–80°F / 24–27°C)
- 1 cup (200 g) active sourdough starter (fed and bubbly)
- 2 teaspoons (10 g) fine salt
Instructions
- Mix the flour and warm water in a large bowl until a rough dough forms. Cover and let rest for 30 minutes.
- Add the active sourdough starter and salt to the rested dough. Pinch and fold until fully incorporated, then let it rest.
- Perform gentle stretch-and-folds every 30 minutes for 2 hours, covering in between sets.
- Leave the dough to bulk ferment at room temperature for 6–8 hours until it doubles in volume.
- Turn the dough onto a floured surface, shape it, and place it seam-side up in a floured proofing basket. Refrigerate for 8–12 hours (overnight).
- Preheat the oven to 450°F (232°C) with your Dutch oven inside. Invert the dough onto parchment, score the top, and bake covered for 20 minutes, then uncovered for an additional 25 minutes until deeply browned. Transfer to a wire rack and cool for at least 1 hour before slicing.
Notes
Use a digital scale for consistency. Don’t skip the cold proof; it develops flavor and makes scoring easier.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French