Sourdough Bread
A comforting recipe for homemade sourdough bread with a rustic crust and tangy flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 400 g bread flour
- 55 g rye flour Adds flavor and depth
- 10 g fine sea salt
- 345 g filtered water Room temperature is best
- 100 g active sourdough starter Must be bubbly and fed
- Rice flour (optional for dusting) Prevents sticking
Instructions
Preparation
- Feed your sourdough starter by mixing together 50g of starter, 50g of bread flour, and 50g of lukewarm water. Let it rise for 4-6 hours until it's bubbly and alive.
- In a large bowl, whisk together 400g of bread flour, 55g of rye flour, and 10g of fine sea salt.
- Add 345g of filtered water and the 100g of active sourdough starter into the dry mix. Combine until it forms a shaggy dough.
- Allow the dough to rest for 4 hours, performing 'stretch and fold' every hour.
- Once bulk fermented, shape the dough into a loaf and cover it to rest for 20 minutes.
- Place the shaped dough in a banneton and refrigerate for anywhere between 8 to 48 hours.
Baking
- Preheat your oven to 500°F (260°C) with a Dutch oven inside for 30 minutes.
- Score the top of your loaf with a sharp knife and transfer it to the oven. Bake covered for 20 minutes.
- Uncover and let it bake for an additional 20-25 minutes until it’s a lovely golden brown.
Notes
Store bread in a paper bag at room temperature or freeze wrapped in plastic. For festive variations, add herbs or spices during mixing. Substituting part of the bread flour with whole wheat flour adds a wholesome touch.