Ingredients
- 100 g active sourdough starter
- 500 g bread flour
- 375 g lukewarm water
- 10 g fine sea salt
Equipment
- Large mixing bowl
- Bench scraper
- Banneton or bowl lined with a floured towel
- Dutch oven or baking stone
- Sharp bread lame or knife
Instructions
Step 1: Mix the Dough
Combine the sourdough starter with the lukewarm water until fully dissolved. Add the bread flour and mix until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.
Step 2: Add Salt
Sprinkle the salt over the dough and gently knead or fold it until evenly incorporated.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment for 4–6 hours at room temperature. During the first 2 hours, perform one set of stretch-and-folds every 30 minutes to strengthen the dough.
Step 4: Shape the Dough
Turn the dough onto a lightly floured surface and gently shape it into a tight round or oval loaf.
Step 5: Final Proof
Place the shaped dough into a floured banneton or bowl. Cover and refrigerate for 8–12 hours for slow fermentation and improved flavor.
Step 6: Bake
Preheat the oven and Dutch oven to 230°C (450°F).
Carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it into the hot Dutch oven.
- Bake covered for 20 minutes.
- Remove the lid and bake for another 20–25 minutes, or until the crust is deep golden brown.
Step 7: Cool
Transfer the bread to a wire rack and allow it to cool completely for at least one hour before slicing.
Tips for Success
- Use an active, bubbly sourdough starter that has been recently fed.
- Avoid adding extra flour unless the dough is extremely sticky.
- Refrigerating the dough overnight enhances both flavor and crust color.
- Let the loaf cool completely before cutting to preserve its texture.
Nutrition (Approximate per slice)
- Calories: 160
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 1 g
- Fiber: 2 g
