Description
A straightforward sourdough recipe for a crunchy crust and soft, tangy crumb, perfect for sandwiches or toast.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 1⅔ cups (375 g) warm water (about 75–80°F / 24–27°C)
- 1 cup (200 g) active sourdough starter (fed and bubbly)
- 2 teaspoons (10 g) fine salt
Instructions
- Combine the flour and warm water in a large mixing bowl until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
- Add the active sourdough starter and the salt, mixing thoroughly until incorporated.
- Cover the bowl and perform a series of stretch-and-folds every 30 minutes for 2 hours.
- Leave the dough at room temperature to bulk ferment for about 6–8 hours, until it doubles in size.
- Shape the dough into a round (boule) or oval (batard) by folding the edges under to create tension.
- Place the shaped dough seam-side up in a floured proofing basket, cover, and refrigerate for 8–12 hours.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Invert the dough onto parchment, score the top, and carefully lower into the hot Dutch oven.
- Cover and bake for 20 minutes, then remove the lid and bake for another 25 minutes until golden brown.
- Transfer the loaf to a wire rack and cool completely before slicing for at least 1–2 hours.
Notes
Store at room temperature in a paper bag for 2–3 days or freeze slices for up to 3 months. Refresh in a toaster or oven for best results.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American