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Classic Sourdough Bread
Prep: 60 min Cook: 45 min 8 servings medium
The foundation recipe for a beautiful, crusty sourdough boule with an open, tangy crumb.
Ingredients
- 500g bread flour
- 350g water (room temp)
- 100g active sourdough starter
- 10g sea salt
- Rice flour for dusting
Instructions
- 1
Mix flour and water, let rest 30 minutes (autolyse)
- 2
Add starter and salt, mix until well combined
- 3
Perform 4 sets of stretch and folds, 30 min apart
- 4
Bulk ferment for 4-6 hours at room temperature until doubled
- 5
Shape into a round boule and place in floured banneton
- 6
Cold proof in refrigerator for 12-18 hours
- 7
Preheat Dutch oven to 500°F (260°C)
- 8
Score the dough and bake covered for 20 minutes
- 9
Remove lid, reduce to 450°F, bake 20-25 more minutes
- 10
Cool completely on wire rack before slicing