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Ingredients
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Sourdough Bread
Method
Baking Instructions
- 1
Mix the Dough
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, and water. Mix until a shaggy dough forms.
- 2
Autolyse
Let the dough rest for 30 minutes to 1 hour. This helps to hydrate the flour and improves gluten development.
- 3
Add Salt
Sprinkle the salt over the dough and mix it in with your hands or a dough scraper until fully incorporated.
- 4
Bulk Fermentation
Cover the bowl with a damp cloth and let the dough rise at room temperature for about 4 to 6 hours, folding the dough every hour to help strengthen it.
- 5
Shape the Dough
Once the dough has risen, turn it out onto a lightly floured surface. Shape it into a round loaf and place it seam-side down in a floured proofing basket.
- 6
Final Proof
Cover the shaped loaf and let it proof for another 1 to 2 hours until it has puffed up.
- 7
Preheat the Oven
While the dough is proofing, preheat your oven to 230°C (450°F) with a Dutch oven inside.
- 8
Bake the Bread
Carefully transfer the dough into the preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes until golden brown.
- 9
Cool
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.