Sourdough Loaf Recipe

Sourdough Loaf Preparation

1. 1

   Mix the Dough

   In a large mixing bowl, combine the active sourdough starter and water. Stir until well mixed. Add the bread flour and salt and mix until a shaggy dough forms.

2. 2

   Knead the Dough

   Turn the dough onto a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.

3. 3

   Bulk Fermentation

   Place the kneaded dough back into the bowl, cover it with a damp cloth, and let it rise at room temperature for about 4 hours, or until it has doubled in size. Perform stretch and folds every 30 minutes during the first 2 hours.

4. 4

   Shape the Dough

   After the bulk fermentation, turn the dough out onto a floured surface and gently shape it into a round loaf. Let it rest for 20-30 minutes.

5. 5

   Final Proof

   Shape the dough again and place it in a floured proofing basket. Cover and let it proof for another 2-3 hours at room temperature, or overnight in the fridge.

6. 6

   Preheat the Oven

   About 30 minutes before baking, preheat the oven to 230°C (450°F). If using a Dutch oven, place it inside to heat up.

7. 7

   Bake the Bread

   Once the oven is preheated, carefully transfer the dough to the hot Dutch oven (or directly onto a baking stone), score the top with a sharp knife, and cover with the lid (if using a Dutch oven). Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.

8. 8

   Cool and Slice

   Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.