Sourdough Bread
A classic sourdough bread recipe that yields a chewy, flavorful loaf with a crisp crust, perfect for any occasion!
Equipment
- Dutch Oven
- Mixing Bowls:
- Kitchen scale
Ingredients
- 310 grams warm filtered water about 1 1/3 cups at 90°F
- 120 grams active sourdough starter about 1/2 cup
- 500 grams bread flour roughly 4 cups plus 2 tablespoons
- 16 grams fine sea salt about 2 teaspoons
Instructions
- In a large mixing bowl, mix warm water and active sourdough starter until well combined.
- Add the bread flour and sea salt to the mixture, stirring until a shaggy dough forms.
- Let the dough rest for 30 minutes to allow the gluten to develop.
- Perform a series of stretch and folds every 30 minutes for the next 2-3 hours, letting the dough rest in between.
- After bulk fermentation (6-12 hours), shape the dough into a ball and place it seam-side down in a floured bowl or on a floured surface.
- Let the dough rest for 30 minutes, then refrigerate for up to 36 hours for enhanced flavor.
- Preheat your oven to 450°F (232°C) with your Dutch oven inside.
- Carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
- Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool completely on a wire rack before slicing.
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Notes
Store at room temperature in a paper bag or wrapped in a kitchen towel for up to 5 days.