sourdough bread

Ingredients

• 300g Sourdough Starter (100% hydration)
• 350g Water (room temperature)
• 500g Bread Flour
• 10g Salt

Instructions

1. Autolyse: In a large bowl, combine the flour and water. Mix until just combined – no need to knead. Cover and let rest for 30-60 minutes.
2. Add Starter: Add the sourdough starter to the autolysed dough. Mix well until fully incorporated.
3. Add Salt: Add the salt and mix until it is thoroughly combined.
4. Bulk Fermentation (Phase 1): Cover the bowl and let the dough ferment for 4-6 hours. Perform 4-6 stretch and folds every hour for the first 3 hours.
5. Pre-Shape: Gently turn the dough out onto a lightly floured surface. Shape into a round ball.
6. Bench Rest: Cover the dough and let it rest for 20 minutes.
7. Final Shape: Shape the dough into a boules and place into a well-floured banneton basket.
8. Cold Proof: Cover the basket and place in the refrigerator for 12-24 hours.
9. Baking: Preheat oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
10. Transfer Dough: Carefully remove the hot Dutch oven from the oven. Gently place the dough boule into the Dutch oven.
11. Cover and Bake: Cover the Dutch oven with the lid and bake for 20 minutes.
12. Uncover and Bake: Remove the lid and continue baking for another 20-30 minutes, or until the crust is deeply golden brown.
13. Cooling: Transfer the bread to a wire rack and allow to cool completely before slicing (at least 2 hours).

Notes

• Using a 100% hydration starter will result in a more open crumb.
• For a tangier flavor, extend the bulk fermentation time.
• Dutch ovens create a steamy environment, which helps create a crispy crust.
• Scoring the dough before baking helps control expansion and creates attractive patterns.
• Store cooled bread in a bread box or tightly wrapped in linen cloth to maintain freshness.