Sourdough Loaf

A naturally leavened bread with a chewy interior, crisp crust, and tangy flavor created through long fermentation using an active sourdough starter.

Ingredients

• 100 g active sourdough starter
• 350 g water
• 500 g bread flour
• 10 g salt

Directions

1. Feed your sourdough starter 6–8 hours before baking so it becomes active and bubbly.
2. In a bowl, mix starter, water, and flour until no dry flour remains. Cover and rest 30 minutes (autolyse).
3. Add salt and pinch into the dough; mix until incorporated.
4. Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours.
5. Let dough bulk ferment until doubled, usually 4–6 hours depending on temperature.
6. Turn dough onto a lightly floured surface, shape into a tight round or oval.
7. Transfer to a floured banneton basket, cover, and refrigerate 8–24 hours for cold proofing.
8. Preheat oven and Dutch oven to 475°F (245°C).
9. Score chilled dough with a sharp blade and place into the hot Dutch oven.
10. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deep golden.
11. Cool completely before slicing to maintain structure.