Description
A delightful guide to making homemade sourdough bread, highlighting the simplicity and rewarding nature of this timeless recipe.
Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 1â…” cups (375g) warm water
- 1 cup (200g) active sourdough starter
- 2 teaspoons (10g) salt
Instructions
- In a large mixing bowl, combine the flour and warm water.
- Stir until a shaggy dough forms, then let it rest for 30 minutes.
- After resting, incorporate the active sourdough starter and salt.
- Mix well until fully combined.
- Cover the bowl with a clean towel or plastic wrap.
- Allow the dough to sit at room temperature.
- Every 30 minutes for 2 hours, perform a set of stretch and folds.
- After each stretch and fold, turn the bowl a quarter turn and repeat for all four sides.
- After the final fold, cover the bowl again and let it rise for 6 to 8 hours until it doubles in size and looks bubbly.
- Gently transfer the dough to a lightly floured surface and shape it into a round or oval loaf.
- Place the dough seam-side up in a floured proofing basket or towel-lined bowl.
- Cover and refrigerate for 8 to 12 hours.
- The next day, preheat your oven to 450°F (232°C), placing a Dutch oven inside.
- Remove the dough from the fridge and turn it out onto parchment paper.
- Score the dough’s top with a sharp knife or razor blade.
- Lower it carefully into the hot Dutch oven using the parchment paper.
- Cover and bake for 20 minutes.
- Remove the lid and bake uncovered for an additional 25 minutes.
- Take the bread out of the Dutch oven and allow it to cool completely on a wire rack before slicing.
Notes
Use warm water to activate the starter; temperature is crucial for fermentation. Keep an eye on visual cues of dough rising.