Sourdough Bread

This sourdough bread features a crispy crust and a soft, airy crumb, with a delightful tang that comes from the natural fermentation. It's a versatile loaf that pairs beautifully with soups, salads, or as a base for bruschetta.

Ingredients

• 500g bread flour

• 350g water at room temperature

• 100g active sourdough starter

• 10g salt

Instructions

1. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until a shaggy dough forms. Add the active sourdough starter and salt, and mix until fully incorporated.

2. Autolyse: Cover the bowl with a damp cloth and let it rest for 30 minutes to 1 hour. This step allows the flour to absorb the water and develop gluten.

3. Stretch and Fold: After autolyse, perform a series of stretch and folds every 30 minutes for 2-3 hours. This helps develop the gluten structure.

4. Bulk Fermentation: Let the dough rise at room temperature until it has doubled in size, about 4-6 hours, depending on the temperature of your kitchen.

5. Shape the Loaf: Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.

6. Final Proof: Place the shaped loaf in a proofing basket, cover it with a cloth, and let it rise for another 1-2 hours at room temperature or overnight in the fridge for more flavor.

7. Preheat the Oven: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up as well.

8. Bake: Carefully transfer the proofed dough into the hot 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.

9. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.

Cook and Prep Times

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 6-8 hours (including fermentation)

Nutrition Information

• Servings: 1 loaf

• Calories: 1200kcal

• Fat: 2g

• Protein: 30g

• Carbohydrates: 250g