Description
A reliable and approachable sourdough loaf with a crisp crust and a tender, tangy crumb, perfect for toast, grilled cheese, or as a centerpiece at brunch.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 1 2/3 cups (375 g) warm water
- 1 cup (200 g) active sourdough starter
- 2 teaspoons (10 g) fine salt
Instructions
- In a large mixing bowl, combine the flour and warm water. Stir until a shaggy mass forms. Cover and let rest for 30 minutes.
- Add the active starter and salt to the bowl. Mix until evenly incorporated.
- Let the dough sit at room temperature for bulk fermentation, performing a stretch-and-fold every 30 minutes for 2 hours.
- Let rise until roughly doubled in volume (6 to 8 hours).
- Turn the dough onto a floured surface, pre-shape into a loose round, and let rest for 15–20 minutes.
- Final shape into a tight boule and place seam-side up in a proofing basket. Cover and refrigerate overnight (8–18 hours).
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Turn the dough out onto parchment, score the top, and place it in the hot Dutch oven.
- Bake covered for 20 minutes, then uncovered for another 25 minutes until deep golden-brown.
- Cool completely on a wire rack for at least 1 hour before slicing.
Notes
For variations, consider adding seeds, olives, or cheese for additional flavor.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American