Classic Sourdough Bread Recipe
Ingredients:
120g sourdough starter (active and bubbly)
310g lukewarm water
500g bread flour
16g fine sea salt
Instructions:
Mix Starter and Water
In a large mixing bowl, combine the sourdough starter and lukewarm water. Use a sourdough whisk or your hands to dissolve the starter into the water until fully mixed.Add Flour
Add the bread flour to the mixture. Stir with the whisk, and use a plastic bench scraper to help incorporate the flour until you have a rough, shaggy dough.Rest the Dough (Autolyse)
Cover the bowl with a damp towel or plastic wrap and let it rest for 1 hour. This resting period helps the flour fully hydrate.Add Salt & Stretch-and-Fold
After an hour, sprinkle the fine sea salt over the dough. Perform 4 sets of stretch-and-folds at 30-minute intervals:Stretch-and-Fold: Gently pull one edge of the dough up and fold it over to the center. Turn the bowl and repeat on all four sides.
Bulk Fermentation
Let the dough rest at room temperature for about 6 hours, or until it has doubled in size.Shape the Dough
Lightly flour your counter.
Use a bench scraper to release the dough from the bowl onto the floured surface.
Gently pull the edges of the dough toward the center to form a rough ball.
Cup your hands around the dough, pulling it toward you while turning slightly to create surface tension. Repeat 3-4 times until the dough is firm and smooth.
Overnight Proof
Place the shaped dough in a floured proofing basket (seam side up). Cover it with a damp towel or plastic wrap and let it rest in the fridge overnight.Bake the Loaf
The next morning, preheat your oven to 500°F (260°C).
Place a Dutch oven inside to heat up for at least 30 minutes.
Carefully transfer the dough onto parchment paper and score the top with a sharp blade or lame.
Place the dough in the preheated Dutch oven, cover with the lid, and bake for 20 minutes at 500°F.
Lower the temperature to 450°F (232°C) and bake uncovered for another 20 minutes.
Cool and Slice
Let the loaf cool on a wire rack for at least 1 hour before slicing. This helps the crumb set and enhances flavor.
