Fermentation Sourdough Bread
Fermentation Sourdough Bread is a naturally leavened loaf made through slow fermentation.Its chewy crumb, crispy crust, and mildly tangy flavor make it a true artisan classic.Rich in nutrients and gut-friendly bacteria, it’s both delicious and healthy.Perfect for sandwiches, toast, or simply enjoyed warm with butter.
Ingredients
- 500 g bread flour (or a mix of bread and whole wheat flour)
- 350 g water (room temperature)
- 100 g active sourdough starter (fed and bubbly)
- 10 g salt
Instructions
- Feed the starter: Refresh your sourdough starter 4–6 hours before baking until bubbly and doubled.
- Mix: In a large bowl, combine the starter and water. Stir in flour until no dry spots remain. Cover and rest for 30 minutes (autolyse).
- Add salt: Sprinkle salt and mix with wet hands until incorporated.
- Bulk fermentation: Let the dough ferment at room temperature for 4–6 hours, stretching and folding it every 30–45 minutes during the first 2 hours.
- Shape: Turn the dough onto a floured surface, shape into a round or oval, and place in a floured proofing basket.
- Cold proof: Cover and refrigerate overnight (8–12 hours) to develop flavor.
- Preheat oven: Heat oven to 475°F (245°C) with a Dutch oven inside.
- Bake: Score the dough, transfer it carefully to the preheated pot, cover, and bake for 25 minutes covered, then 20 minutes uncovered until golden brown.
- Cool: Let the bread cool completely before slicing to preserve the crumb.
Notes
- Use an active, fed starter for the best rise and flavour.
- Longer fermentation equals tangier flavor and better texture.
- Always allow the bread to cool fully before slicing — it continues cooking internally.
- Store in a paper bag or wrapped in a tea towel, not plastic, to keep the crust crisp.
- Use leftover sourdough for croutons, breadcrumbs, or French toast.