Description
An approachable recipe for a delicious sourdough loaf that combines tradition and creativity.
Ingredients
- 125 grams (or 1 cup) of active starter
- 325 grams (or 1 1/4 cup) of room temperature filtered or bottled water
- 500 grams (or 4 cups) of flour
- 10 grams (or 2 tsp) of salt
Instructions
- In a large glass bowl, mix the flour and water until a sticky dough forms. Cover with a bowl cover, plastic wrap, or a wet towel. Let it rest for one hour.
- Add the active starter and salt to the dough. Mix with wet hands until fully combined. The dough will appear shaggy.
- Cover the bowl and allow the dough to rest for another hour.
- Perform four sets of stretch and folds, spaced 30 minutes apart. This builds the dough’s strength.
- Cover the bowl and let the dough sit on the counter until it doubles in size, which may take several hours depending on the temperature.
- Once doubled, turn the dough onto a floured surface. Shape it into a ball using the push-and-pull technique.
- Place the dough into a floured banneton or a bowl lined with a floured tea towel, seam-side up. Optionally, cover and refrigerate overnight or proceed to baking.
- Preheat your Dutch oven to 475°F (245°C).
- Flip the dough onto parchment paper and sprinkle the top with rice flour.
- Score the top of the dough using a lame.
- Place the dough in the preheated Dutch oven, cover it with the lid, and bake for 30 minutes.
- After 30 minutes, remove the lid and reduce the temperature to 425°F (220°C). Bake for an additional 20 minutes or until the bread reaches an internal temperature of 200°F (93°C).
- Let the loaf cool for at least 2 hours before slicing.
Notes
Experiment with hydration levels and keep dough in a warm place for optimal rising.