Description
A simple guide to crafting a delicious and airy sourdough loaf using just four key ingredients.
Ingredients
- 125 grams (1 cup) of active starter
- 325 grams (1 1/4 cup) of room temperature filtered or bottled water
- 500 grams (4 cups) of flour
- 10 grams (2 tsp) of salt
Instructions
- In a large glass bowl, mix the flour and water until a sticky dough forms. Cover and let it rest for one hour.
- Add the active starter and salt to the dough. Mix until fully combined.
- Cover the bowl and let the dough rest for another hour.
- Perform four sets of stretch and folds, spaced 30 minutes apart.
- Cover the bowl and let the dough rise until doubled in size.
- Turn the dough onto a floured surface and shape it into a ball.
- Place the dough into a floured banneton or a bowl lined with a floured tea towel. Optionally, refrigerate overnight.
- Preheat your Dutch oven to 475°F (245°C).
- Flip the dough onto parchment paper and score the top.
- Place the dough in the preheated Dutch oven, cover it, and bake for 30 minutes.
- Remove the lid, reduce the temperature to 425°F (220°C), and bake for an additional 20 minutes.
- Let the loaf cool for at least 2 hours before slicing.
Notes
Experiment with hydration levels and temperatures, and don’t hesitate to incorporate seeds or herbs for variations.
