Description

This Sourdough Bread recipe guides you through the art of crafting a tangy, flavorful loaf using simple ingredients and techniques. The long fermentation brings unmatched depth and an incredible texture to your bread.

Ingredients

Scale

100 grams Active Sourdough Starter
350 grams Warm Filtered Water
500 grams Unbleached Bread Flour
10 grams Fine Sea Salt

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Instructions

Combine your active starter with the warm water in a large glass bowl and whisk gently until mostly dissolved
Add the bread flour to the water mixture and stir until no dry flour remains. Cover and rest for 45 minutes
Sprinkle the sea salt over the dough and incorporate it by folding the dough over itself until fully mixed
Perform 'stretch and folds' every 30 minutes for 3 to 4 hours
After the final fold, let the dough sit until it has grown in volume by about 50%
Pre-shape the dough into a loose ball and rest for 20 minutes
Final shape the dough and place it upside down in a floured proofing basket
Cover and cold proof in the refrigerator for 12 to 15 hours
Preheat a Dutch oven to 500°F (260°C) for at least 45 minutes
Score the cold dough and carefully bake it in the Dutch oven at 450°F for 20 minutes covered, then additional 20-25 minutes uncovered
Let the bread cool on a wire rack for at least 2 hours before slicing

Notes

Ensure your sourdough starter is bubbly and at its peak activity.

For more sour flavor, increase the cold fermentation time.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185 kcal
Sugar: 0g
Sodium: 220 mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg