Artisan Sourdough Bread
A crusty, tangy sourdough bread with a soft, airy crumb. Worth every minute of patience.
Ingredients
Ingredients:
- 500g bread flour
- 350ml water
- 100g active sourdough starter
- 10g salt
Instructions
Mix and Autolyse
In a large bowl, mix the flour and water until no dry bits remain. Cover and let rest (autolyse) for 30 to 60 minutes to develop gluten.
Incorporate Starter
Add the active sourdough starter and salt to the dough. Use your hands to squeeze and fold the dough until the starter is fully incorporated.
Bulk Fermentation
Cover the dough and let it rise at room temperature. Every 30 minutes, perform a 'stretch and fold' (4 times total) over a 4-hour period.
Pre-shape
Gently tip the dough onto a lightly floured surface. Shape it into a loose ball and let it rest uncovered for 20 minutes.
Final Shape and Proof
Final shape the dough into a tight boule. Place it upside down in a floured proofing basket (banneton) and refrigerate overnight.
Bake
Preheat a Dutch oven at 250°C. Score the bread, place it in the pot, and bake covered for 20 minutes. Remove lid and bake for another 20-25 minutes until dark golden.
Nutrition Facts
* Based on a 2,000 calorie diet.