Description
Sourdough Bread is a tangy, crusty loaf made through natural fermentation using a wild yeast starter. With a chewy interior and crisp crust, it’s a timeless, artisanal bread enjoyed on its own or in sandwiches.
Ingredients
Units
Scale
- 500g bread flour (about 4 cups)
- 375g water (about 1 1/2 cups plus 1 tablespoon)
- 100g active sourdough starter (about 1/2 cup)
- 10g salt (about 2 teaspoons)
Instructions
- In a large bowl, mix the flour and water until combined. Cover and let rest for 1 hour (autolyse).
- Add the sourdough starter and salt. Mix until fully incorporated.
- Cover and let the dough rise at room temperature for 4–5 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
- After bulk fermentation, shape the dough into a tight ball and place in a floured banneton or bowl lined with a towel. Cover and refrigerate overnight (12–16 hours).
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Turn the dough out onto parchment paper, score the top, and carefully place it in the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes until crusty and golden.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
- Use a kitchen scale for best accuracy.
- Experiment with whole wheat or rye flour for variation.
- A razor or bread lame helps achieve clean scoring lines.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg