Description
Experience the art of sourdough baking with this detailed guide to creating a perfectly airy and crusty loaf.
Ingredients
Scale
- 500g Bread Flour
- 350g Warm Water
- 100g Sourdough Starter
- 10g Salt
Instructions
- Mix the dough: In a bowl, combine 500g of bread flour, 350g of warm water, and 100g of sourdough starter. Use your hand to mix until there are no dry bits remaining.
- Autolyse: Let your dough rest for about 30 minutes.
- Add salt: Sprinkle 10g of salt over the dough. Wet your hand, then pinch and fold to incorporate the salt fully.
- Bulk fermentation: Cover the bowl and let it rise at room temperature for 4–5 hours.
- Pre-shaping: Turn the dough onto a floured surface and gently shape it into a ball, then let it rest for 20 minutes.
- Final shaping: Shape your dough into a tighter ball.
- Proofing: Place your shaped dough into a proofing basket, seam side up, and let it rise for 2–4 hours.
- Preheat the oven: About 30 minutes before baking, preheat your Dutch oven to 450°F (232°C).
- Score: Invert your dough onto parchment paper and score the top.
- Bake: Place the dough in the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes.
- Cool the loaf completely before slicing.
Notes
Consider preparing your dough overnight for a fresher loaf in the morning. Store uneaten bread in a paper bag in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 0g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg