Crusty Bread Recipe
fresh baked naturally leavened bread, cultured butter, fleur de sel
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Ingredients
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Bread Ingredients
Method
Baking Instructions
- 1
Prepare the Dough
In a large mixing bowl, combine the flour and salt. In another bowl, mix the water with the sourdough starter until well combined. Gradually add the starter mixture to the flour, stirring until a shaggy dough forms.
- 2
Autolyse
Cover the bowl with a damp cloth and let it rest for 30 minutes. This allows the flour to fully hydrate.
- 3
Knead the Dough
After the autolyse, knead the dough for about 8-10 minutes until smooth and elastic. Alternatively, you can use the stretch and fold method in the bowl every 30 minutes for 2 hours.
- 4
Bulk Fermentation
Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Perform stretch and folds every 30 minutes for the first 2 hours.
- 5
Shape the Dough
Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round loaf. Let it rest for 20 minutes.
- 6
Final Proof
After resting, shape the dough again and place it seam-side up in a well-floured proofing basket. Cover and let it rise for another 2 hours.
- 7
Preheat the Oven
About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
- 8
Bake the Bread
Carefully remove the hot Dutch oven, place the dough inside, and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
- 9
Cool and Serve
Allow the bread to cool on a wire rack for at least 30 minutes before slicing. Serve with cultured butter and a sprinkle of fleur de sel.
