Sourdough Bread
A comforting and simple sourdough bread recipe perfect for any occasion, providing delightful results with a balanced flavor and chewy texture.
Ingredients
For the dough
- 600 g 600 g bread flour Provides structure and chewiness.
- 420 g 420 g water Aids in hydration and dough development.
- 100 g 100 g sourdough starter For natural leavening.
- 15 g 15 g salt Enhances flavor and strengthens dough.
For feeding the starter
- 25 g 25 g sourdough starter For maintaining the starter.
- 50 g 50 g flour For maintaining the starter.
- 50 g 50 g water For maintaining the starter.
Instructions
Preparation
- Combine the bread flour and water in a large mixing bowl. Mix until a rough, shaggy dough forms.
- Allow the dough to rest for about 30 minutes (autolyse) to help hydrate the flour.
- Add the sourdough starter and salt to the dough. Pinch and fold to ensure an even mixture.
- Cover the bowl with a damp cloth and let the dough rise for about 4-6 hours.
Shaping
- Lightly flour your work surface and turn the dough out onto it. Pat it into a rectangle and fold the edges to the center to shape it.
- Place the dough seam-side down into a lightly floured proofing basket, cover it, and let it rest for 2-4 hours or up to overnight in the refrigerator.
Baking
- Preheat your oven to 450°F and place the Dutch oven inside to heat.
- Turn the dough out onto parchment paper and score the top with a sharp blade.
- Lower the parchment with the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes until golden brown.
- Transfer the bread to a wire rack to cool completely.
Notes
Ensure your starter is active before beginning the recipe. For best results, use a kitchen scale for precise measurements.