Description
A rustic, tangy, naturally leavened bread with a crisp crust and soft airy crumb, made with simple ingredients and slow fermentation.
Ingredients
Scale
- 3 cups bread flour
- 1/2 cup active sourdough starter
- 1 to 1 1/4 cups warm water
- 1 1/2 teaspoons salt
Instructions
- Mix the starter, water, and bread flour until a shaggy dough forms and rest for 30 minutes.
- Add salt and mix until incorporated.
- Perform stretch and folds every 30 minutes for 2 hours, then let the dough rise until puffy.
- Shape the dough into a round loaf and place it seam side up in a floured banneton or towel lined bowl.
- Refrigerate overnight or let rise at room temperature until nearly doubled.
- Preheat a Dutch oven to 475 degrees for 30 minutes.
- Transfer the dough into the Dutch oven, score the top, and bake covered for 20 minutes.
- Remove the lid and bake 20 to 25 more minutes until deep golden brown.
- Cool completely before slicing.
Notes
- Use an active, bubbly starter for the best rise.
- Long fermentation improves flavor and texture.
- A kitchen scale gives the most accurate measurements.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough bread, homemade bread, artisan loaf, natural fermentation