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Sourdough Bread

A rustic, flavorful loaf of homemade sourdough bread created through a natural fermentation process, offering a unique taste and texture that rewards patience in baking.
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Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings: 1 loaf
Course: Bread, Snack
Cuisine: Artisan, Homemade
Calories: 150
Ingredients Method Notes

Ingredients
  

Sourdough Starter
  • 1 cup Active sourdough starter Should be bubbly and doubled in size.
  • 1 cup Water Filtered water is recommended.
  • 3 cups All-purpose flour Use unbleached for better results.
  • 1 tsp Salt Enhances flavor and gluten strength.

Method
 

Preparation
  1. Start by feeding your sourdough starter 12-24 hours before mixing your dough, ensuring it is active.
  2. In a large bowl, combine starter and water; mix well.
  3. Add flour and salt to the mixture and stir until it forms a shaggy dough.
  4. Let the dough rest for 30 minutes to allow the flour to hydrate.
Bulk Fermentation
  1. Cover the bowl with a damp cloth and allow the dough to bulk ferment for 4-6 hours at room temperature.
  2. Perform stretch and folds every 30 minutes during the first 2 hours.
Shaping
  1. After bulk fermentation, gently remove the dough from the bowl and shape it into a round loaf.
Proofing
  1. Place the shaped dough into a proofing basket and cover it.
  2. Refrigerate the dough overnight for slow fermentation.
Baking
  1. Preheat your oven with a Dutch oven inside to 450°F (232°C).
  2. Carefully transfer the dough to the Dutch oven and cover it with a lid.
  3. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes until golden brown.
Cooling
  1. Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Notes

For best results, maintain a consistent feeding schedule for your starter. Be patient during each stage for optimal texture and flavor. Adjust baking time as needed based on oven performance.