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–+ servings
Golden brown sourdough bread loaf with perfectly crispy crust and airy crumb, artfully placed on rustic wooden cutting board with wheat stalks

Sourdough Bread

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 21 hours
Servings 12 servings

Ingredients
  

  • 500 g bread flour unbleached preferred
  • 350 g water filtered, room temperature
  • 100 g active sourdough starter fed and bubbly
  • 10 g sea salt

Instructions
 

  • In a large bowl, combine flour and water. Mix until no dry flour remains. Cover and let sit for 30-60 minutes (autolyse).
  • Add active sourdough starter and salt to the dough. Mix thoroughly until well combined and no streaks remain.
  • Perform bulk fermentation: Over the next 4-5 hours, perform 4 sets of coil folds every 30 minutes for the first 2 hours, then let rest undisturbed.
  • Pre-shape the dough into a round and let rest 30 minutes. Then shape into a boule or batard.
  • Place shaped dough seam-side up in a banneton or bowl lined with floured cloth. Cover and refrigerate 12-48 hours.
  • Preheat Dutch oven to 500°F for 1 hour. Score the dough and bake covered for 20 minutes, then uncovered for 20-25 minutes until golden brown.
  • Cool completely on a wire rack for at least 2 hours before slicing.

Notes

Storage tip: Keep cut-side down for first day, then wrap in kitchen towel. Freezes well for up to 3 months. Internal temperature should reach 205-210°F when done.
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