Description
Homemade Artisan Sourdough Bread
Ingredients
500g bread flour
350g water (room temperature)
100g active sourdough starter
10g sea salt
Directions
Mix the dough: In a large mixing bowl, combine the flour and water. Let it rest for 30 minutes (autolyse).
Add starter and salt: Add the sourdough starter and salt. Mix until combined, forming a shaggy dough.
Stretch and fold: Over the next 3-4 hours, perform 4-5 sets of stretches and folds every 30 minutes to build gluten.
Bulk ferment: Let the dough rest in a covered bowl until it doubles in size (6-8 hours at room temperature or overnight in the fridge).
Shape the dough: Gently shape the dough into a boule or batard. Place it in a floured proofing basket.
Final proof: Let the dough proof for 1-2 hours at room temperature or in the fridge overnight.
Bake: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Score the dough, place it into the Dutch oven, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
Cool: Let the bread cool completely before slicing.
Prep Time: 30 minutes (active), 12-18 hours (resting)
Cook Time: 45 minutes
Total Time: About 14-19 hours
Servings: 12 slices
Calories: 120 kcal per slice
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