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Ingredients
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Sourdough Bread
Method
Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the flour and salt. In another bowl, mix the water and sourdough starter until well combined. Gradually add the wet mixture to the flour mixture, stirring until a shaggy dough forms.
- 2
Autolyse
Let the dough rest for 30 minutes to 1 hour. This process helps to develop gluten.
- 3
Kneading
After the autolyse, knead the dough in the bowl or on a lightly floured surface for about 10 minutes until smooth and elastic.
- 4
Bulk Fermentation
Transfer the dough to a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- 5
Shaping
Once the dough has doubled in size, gently remove it from the bowl and shape it into a round loaf. Let it rest for 20 minutes.
- 6
Final Proof
Shape the dough again and place it into a proofing basket. Cover it and let it rise for another 2 to 4 hours at room temperature or overnight in the fridge.
- 7
Baking
Preheat the oven to 450°F (232°C). Place a Dutch oven inside to heat up. Once preheated, carefully transfer the dough into the Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- 8
Cooling
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
