“leavity Bakery” Sourdough Recipe
(NF) + Rotating house compound butter, sea salt
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Ingredients
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Sourdough Bread
Method
Bread Preparation
- 1
Mix Ingredients
In a large bowl, combine the sourdough starter, bread flour, and water. Mix until a shaggy dough forms.
- 2
Autolyse
Let the mixture rest for about 30 minutes to 1 hour to allow the flour to fully hydrate.
- 3
Add Salt
After the autolyse, add the salt to the dough and mix thoroughly until incorporated.
- 4
Bulk Fermentation
Cover the bowl with a damp cloth 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
Shape the Dough
After bulk fermentation, turn the dough out onto a lightly floured surface, shape it into a round loaf, and place it into a floured proofing basket.
- 6
Final Proof
Cover the basket and let the dough proof for another 2 to 4 hours at room temperature, or overnight in the refrigerator.
- 7
Preheat the Oven
Preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat up.
- 8
Bake the Bread
Carefully transfer the dough to the hot Dutch oven, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 20 minutes until golden brown.
- 9
Cool
Let the bread cool on a wire rack for at least 1 hour before slicing.
