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Sourdough Bread

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A rustic, tangy, and chewy sourdough bread with a golden, crackly crust and soft open crumb—perfect for toasting, sandwiches, or simply enjoying warm with butter.

Ingredients

  • Bread Flour: 500g – Provides strong gluten structure for an airy crumb.
  • Water: 350g – Hydrates the dough and activates fermentation.
  • Sourdough Starter: 100g – The natural leavening agent, active and bubbly.
  • Salt: 10g – Enhances flavor and strengthens gluten.

Instructions

  1. Preheat Your Equipment: Place your Dutch oven inside the oven and preheat to 475°F (245°C) about 45 minutes before baking.
  2. Combine Ingredients: In a large bowl, mix the flour and water until just combined. Let it rest for 30 minutes (autolyse). Add the starter and salt, and mix until incorporated.
  3. Prepare Your Cooking Vessel: Line a proofing basket with a clean kitchen towel and lightly flour it. If using a banneton, rice flour works best to prevent sticking.
  4. Assemble the Dish: Perform a series of stretch-and-folds every 30 minutes over 2 hours. Then shape the dough into a tight round and place it in the basket seam-side up.
  5. Cook to Perfection: Cover and refrigerate overnight (8–12 hours). The next day, transfer the dough to parchment, score the top, and bake in the Dutch oven covered for 20 minutes, then uncovered for 25 more.
  6. Finishing Touches: Cool on a wire rack for at least an hour before slicing. This helps the crumb set and the flavors to bloom.
  7. Serve and Enjoy: Slice with a serrated knife and serve warm with butter, olive oil, or your favorite toppings.

Notes

  • Use a digital scale: Precision matters for hydration and consistency.
  • Cold proof overnight: Enhances flavor and makes shaping easier.
  • Let cool before slicing: Prevents gummy texture and allows crumb to set.
  • Try different scoring patterns: Adds visual flair and helps control oven spring.

Nutrition

Find it online: https://dishmio.com/sourdough-bread/