Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lina Judi
  • Total Time: 24 hours 40 minutes

Description

This classic sourdough bread is characterized by its tangy flavor and chewy crust. Perfect for sandwiches, toast, or enjoying with butter!


Ingredients

Scale

For the Dough:

  • 500g strong white bread flour
  • 300g sourdough starter (fed and bubbly)
  • 350ml water (room temperature)
  • 10g salt
  • Rice flour (for dusting)

Instructions

  • Autolyse:
    • In a large bowl, mix the strong white bread flour and room temperature water until fully combined. Let the mixture rest for 30 minutes. This step helps to hydrate the flour and improve gluten development.
  • Mixing:
    • Add the bubbly sourdough starter and salt to the dough. Mix until a shaggy dough forms.
  • Kneading:
    • Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. You can use the stretch-and-fold method if preferred.
  • First Rise:
    • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
  • Shaping:
    • Once risen, turn the dough out onto a floured surface. Shape it into a round loaf and place it in a floured banneton or a bowl lined with a cloth dusted with rice flour.
  • Cold Proof:
    • Cover the dough and let it proof in the refrigerator overnight (12-18 hours). This slow fermentation enhances the flavor.
  • Preheat Oven:
    • Preheat your oven to 450°F (230°C) with a Dutch oven inside. This ensures the pot is hot when the dough goes in.
  • Scoring:
    • After the cold proof, remove the dough from the fridge. Gently turn it out onto a piece of parchment paper and score the top with a sharp knife or a razor blade.
  • Baking:
    • Carefully transfer the dough into the hot Dutch oven, cover it with the lid, and bake for 20 minutes. This creates steam, helping to develop a nice crust.
  • Finish Baking:
    • After 20 minutes, remove the lid and bake for another 25-30 minutes, or until the crust is a deep golden brown.
  • Cooling:
    • Once baked, cool the bread on a wire rack before slicing to let the crumb set properly.

Notes

  • Ensure your sourdough starter is active and bubbly before using for the best results.
  • Experiment with different flours for unique flavors and textures.
  • You can add herbs, seeds, or nuts to the dough for extra flavor.
  • Prep Time: 40 minutes
  • Cook Time: 24 hours