Classic Sourdough Bread
Traditional dish · American
A traditional sourdough loaf with a crisp crust, open crumb, and tangy flavor, achieved through a long fermentation process using a mature sourdough starter.
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Ingredients
- Active Sourdough Starter100g
- Bread Flour500g
- Water350g
- Salt10g
Steps
- 1
Feed your sourdough starter 4-12 hours before mixing the dough.
- 2
Mix starter, water, and flour to form a shaggy dough. Autolyse for 30-60 minutes.
- 3
Add salt and mix thoroughly until incorporated. Perform stretch and folds every 30-60 minutes for 2-3 hours.
- 4
Bulk ferment the dough at room temperature for 4-8 hours, or until doubled in size and jiggly.
- 5
Shape the dough into a loaf and place it in a proofing basket. Cold proof in the refrigerator for 12-24 hours.
- 6
Preheat oven with a Dutch oven to 450°F (230°C).
- 7
Score the dough and bake in the Dutch oven, covered, for 20 minutes. Uncover and bake for another 20-25 minutes until deeply golden brown.
- 8
Cool completely on a wire rack before slicing.
