Ingredients
- 400 g active sourdough starter (100% hydration)
- 500 g bread flour
- 10 g salt
- 300 g water (room temperature)
Instructions
Day 1: Prepare the Sourdough Starter
- In a mixing bowl, combine 100 grams of mature sourdough starter with 100 grams of bread flour and 100 grams of water. Mix until it forms a sticky dough.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 8-12 hours or until it has doubled in size. This is your active sourdough starter.
Day 2: Make the Dough
- In a large mixing bowl, combine 500 grams of bread flour and 10 grams of salt.
- Add 400 grams of the active sourdough starter and 300 grams of water to the dry ingredients.
- Mix everything together until you have a shaggy dough.
- Cover the bowl and let it rest for 30 minutes to 1 hour. This step, called autolyse, allows the flour to hydrate and makes it easier to work with.
- After the autolyse, perform a series of stretch-and-folds. Wet your hand, reach under the dough, stretch it up, and fold it over the top. Repeat this process several times, rotating the bowl as you go. This helps develop gluten.
- Cover the bowl and let the dough bulk ferment for about 3-4 hours at room temperature. During this time, perform a set of stretch-and-folds every 30 minutes for the first 2 hours.
- After bulk fermentation, lightly flour your work surface and shape the dough into a round loaf. Place the shaped dough into a well-floured proofing basket, seam side up.
- Cover the basket with a clean kitchen towel and let it proof at room temperature for about 1-2 hours, or until it has visibly expanded and feels lighter to the touch.
Day 3: Bake the Bread
- Preheat your oven to 230°C (450°F). Place a Dutch oven or heavy oven-safe pot with a lid into the oven as it preheats.
- Once the oven is preheated, carefully remove the hot pot. Place a piece of parchment paper in the bottom to prevent sticking.
- Gently invert the proofed dough onto the parchment paper so that the seam side is now down.
- Score the top of the dough with a sharp knife or razor blade to allow for controlled expansion during baking.
- Place the lid on the pot and put it in the oven. Bake covered for 30 minutes.
- Remove the lid and continue baking for an additional 15 minutes, or until the bread is deep golden brown and has a hollow sound when tapped on the bottom.
- Remove the bread from the oven and cool it on a wire rack for at least 1 hour before slicing.Enjoy your homemade sourdough bread!
Nutrition Facts
Sourdough bread
Amount per Serving
Calories
217
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.1
g
Sodium
391
mg
17
%
Potassium
50
mg
1
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
7
g
14
%
Vitamin A
1
IU
0
%
Calcium
9
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.