American · Bread
Sourdough Bread
Classic sourdough with a crisp crust and airy crumb.
Ingredients
- 450g bread flour
- 325g lukewarm water
- 100g active sourdough starter (fed and bubbly)
- 9g salt
Method
- Mix flour with 300g water until no dry flour remains. Rest for 30 minutes.
- Add starter and salt. Squeeze through fingers until mixed. Gradually add 25g water.
- Perform 4 sets of stretch and folds every 30 minutes for 2 hours.
- Bulk ferment at room temperature for 4-6 hours until dough grows 50-75% and feels airy.
- Shape into a tight round or oval. Place seam-side up in a floured banneton or towel-lined bowl.
- Refrigerate overnight for 8-16 hours for cold proof.
- Preheat oven to 500°F with a Dutch oven inside for 45 minutes.
- Score dough with a razor or sharp knife. Place in hot Dutch oven. Bake covered for 20 minutes, then uncovered for 20-25 minutes until deep golden brown.
- Cool on a wire rack for at least 1 hour before slicing. Total time: 24 hours. Serves 8.
Notes
Total time is mostly hands-off.
