Sourdough Bread

• 3 1/2 cups bread flour
• 1 1/4 cups water
• 1/4 cup active sourdough starter
• 1 1/4 tsp salt

Steps

1. 1 Combine flour, water, and sourdough starter in a large bowl. Mix until no dry flour remains.
2. 2 Add salt and mix until incorporated. Cover and let rest for 8 hours.
3. 3 Perform stretch and folds every 30 minutes for 3 hours.
4. 4 Shape the dough into a round loaf and place in a floured proofing basket.
5. 5 Cover and refrigerate for 8-12 hours.
6. 6 Preheat oven to 475°F with a Dutch oven inside for 30 minutes.
7. 7 Carefully turn the dough into the preheated Dutch oven, score the top.
8. 8 Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes.
9. 9 Let cool completely on a wire rack before slicing.

Equipment

• Large mixing bowl
• Dutch oven
• Proofing basket

Variations

• Add seeds like sunflower or sesame for texture.
• Use whole wheat flour for a nutty twist.

Substitutions

• If you don't have a sourdough starter, use commercial yeast with adjustments to proofing times.

Pairings

• Olive oil and balsamic vinegar dip.
• Herb-infused butter.

Nutrition

Tips

• Ensure your sourdough starter is active before beginning.
• For best results, use a kitchen scale for precise measurements.

Storage

Store in an airtight bag at room temperature for up to 3 days. Reheat in a warm oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and reheat in the oven for best texture.

Serving Suggestions

• Serve with fresh butter and jam.
• Perfect alongside hearty soups or stews.

FAQ