Sourdough Bread I
Sourdough Bread I is a classic, naturally fermented loaf that combines simplicity with rich, traditional flavor. Made from just four ingredients—flour, water, salt, and an active sourdough starter—it delivers a chewy crumb, crisp crust, and pleasantly tangy taste. The process may take time, but the slow fermentation enhances both the flavor and texture, making it worth the wait.
Ingredients
- 1 cup (227 g) active sourdough starter
- 1 ½ cups (340 g) warm water
- 4 cups (480 g) all-purpose or bread flour
- 2 teaspoons salt
Instructions
- Mix the Dough:In a large bowl, mix the active starter with warm water until dissolved. Add flour and salt. Stir until a shaggy dough forms.
- Knead:Knead the dough on a floured surface for 10 minutes, or until smooth and elastic. Alternatively, stretch and fold the dough several times over 2 hours.
- Bulk Fermentation:Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 8–12 hours, or until doubled in size and bubbly.
- Shape:Gently deflate and shape into a round or oval loaf. Place seam side up in a floured proofing basket or bowl. Cover and let rest 2–4 hours, or until puffy.
- Preheat Oven:Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- Bake:Transfer dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove lid and bake for another 10–15 minutes until golden brown and crisp.
- Cool:Let the loaf cool completely on a wire rack before slicing.
Notes
- Use an active, bubbly starter for best results.
- Longer fermentation = deeper flavor.
- For extra crunch, mist the dough with water before baking.
- Let the bread cool fully to avoid gummy texture.
- Store at room temperature in a paper bag for up to 3 days.