Description
A delectable sourdough bread crafted through natural fermentation, yielding a crispy crust and a fluffy interior.
Ingredients
- 500g Bread Flour
- 350ml Water
- 100g Active Sourdough Starter
- 10g Salt
Instructions
- In a large bowl, combine the bread flour and water. Mix until no dry flour remains, and let it rest for 30 minutes (autolyse).
- Add the sourdough starter and salt to the dough, and mix by hand or with a dough mixer until well incorporated.
- Let the dough rise at room temperature for about 4-6 hours, folding it every 30 minutes during the first 2 hours.
- Shape the dough and place it in a well-floured banneton. Cover and let it proof for another 1-2 hours.
- Preheat your oven to 250°C (482°F) with a Dutch oven inside.
- Carefully transfer the dough to the Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes, until golden brown.
- Let it cool completely before slicing.
Notes
Ensure your sourdough starter is active and bubbly before starting. Timing is critical – let your dough rise based on its appearance and feel.
