Description
A reliably crusty sourdough loaf with an open crumb, perfect for busy bakers and beginners alike.
Ingredients
- 500 g bread flour
- 375 g water
- 10 g fine sea salt
- 100 g active sourdough starter
Instructions
- Pour 375 g water over 500 g flour in a large bowl. Stir until no dry pockets remain — the dough will be shaggy. Cover and rest 30 minutes (autolyse).
- Sprinkle 10 g salt and add 100 g active starter. Mix thoroughly: squeeze and fold until fully incorporated.
- Knead on a lightly floured surface for about 10 minutes until the dough feels smooth and elastic.
- Transfer dough to a greased bowl, cover, and let it bulk ferment at room temperature for 4 to 8 hours.
- Turn the dough out, shape into a loose ball, and rest on the counter for 30 minutes under a towel.
- Final shape into a tight boule or batard and place seam-side up in a well-floured banneton. Proof for 2 to 4 hours.
- Preheat the oven to 450°F (230°C) with your Dutch oven inside.
- Invert the proofed dough onto parchment, score the top, and transfer to the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake an additional 15 to 20 minutes until the crust is deep golden brown.
- Cool completely on a wire rack for at least 1 hour before slicing.
Notes
Serve warm slices with butter or use thick-cut for sandwiches. Avoid refrigeration unless necessary.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: International