- Prep Time: 30 minutes
- Resting & Fermentation Time: 12–16 hours
- Bake Time: 45 minutes
- Total Time: Approximately 13–17 hours
- Servings: 10 slices
- Calories: Approximately 180 calories per slice
Ingredients
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
- Extra flour for dusting
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Banneton basket or bowl lined with a clean towel
- Dutch oven with lid
- Sharp bread lame or knife
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour and water until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes. This process, called autolyse, helps develop gluten naturally.
Step 2: Add Starter and Salt
Add the active sourdough starter and salt to the dough. Mix thoroughly until everything is evenly incorporated. The dough will feel sticky but should become smoother after mixing.
Step 3: Stretch and Fold
Over the next two hours, perform four sets of stretch-and-folds every 30 minutes. Lift one side of the dough, stretch it gently, and fold it over itself. Rotate the bowl and repeat on all four sides.
Step 4: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 6 to 8 hours or until it has increased in size by about 50% and looks airy.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface. Shape it into a tight round by gently pulling the surface toward the bottom to create tension.
Transfer the shaped dough into a floured banneton basket with the seam facing upward.
Step 6: Cold Proof
Cover the basket and refrigerate the dough for 8 to 12 hours. This slow fermentation enhances the bread’s flavor and makes scoring easier.
Step 7: Preheat the Oven
Preheat the oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
Step 8: Score and Bake
Carefully remove the hot Dutch oven.
Turn the dough onto parchment paper and score the top with a sharp blade.
Transfer the dough into the Dutch oven.
Bake covered for 20 minutes.
Remove the lid and continue baking for another 20–25 minutes until the crust is deep golden brown.
Step 9: Cool
Remove the bread from the Dutch oven and allow it to cool completely on a wire rack for at least one hour before slicing.
Recipe Tips
- Always use an active and bubbly sourdough starter.
- Avoid adding excessive flour while shaping.
- Cold proofing improves flavor and crust texture.
- Use a kitchen scale for the most accurate measurements.
- Let the bread cool fully before cutting to preserve the crumb structure.
Storage
Store sourdough bread in a paper bag or bread box at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it for up to 3 months. Toast frozen slices directly without thawing.
Nutrition Information (Per Slice)
- Calories: 180
- Carbohydrates: 36g
- Protein: 6g
- Fat: 1g
- Saturated Fat: 0.2g
- Fiber: 2g
- Sugar: 0g
- Sodium: 230mg
- Potassium: 70mg
- Calcium: 10mg
- Iron: 2mg