Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sourdough Bread
Method
Instructions
Prepare the Dough
In a large mixing bowl, combine all-purpose flour, bread flour, water, and sourdough starter. Mix until a shaggy dough forms. Let it rest for 30 minutes (this is called autolyse).
Add Salt
After the autolyse, sprinkle the salt over the dough and mix it in by folding the dough over itself until fully incorporated.
Bulk Fermentation
Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
Shape the Dough
Once the dough has risen and shows bubbles, turn it out onto a floured surface. Gently shape it into a round loaf and let it rest for 20 minutes.
Final Shape and Proof
Shape the loaf again and place it in a floured proofing basket. Cover and let it proof for 2-3 hours at room temperature or overnight in the refrigerator.
Preheat the Oven
Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
Bake the Bread
Carefully transfer the dough onto a piece of parchment paper. Score the top and place it in the preheated Dutch oven. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Cool and Serve
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. Serve with butter and seasonal preserve.
