Sourdough Bread
| Feed the starter 4 to 12 hr ahead so it is bubbly and active | ||||||||
| Heat a lidded Dutch oven in the oven at 500°F for 30 min before baking | ||||||||
| 1/2 cup active sourdough starter | mix to a shaggy dough, rest 30 min | work in, stretch and fold 4 times, 30 min apart | cover, rise until puffy, 3 to 4 hr | shape a tight round, set in a floured towel-lined bowl | cover, refrigerate overnight | score, bake covered in Dutch oven 500°F 20 min | uncover, bake 450°F 20 to 25 min until deep brown | cool on a rack 1 hr |
| 1 1/2 cups lukewarm water | ||||||||
| 4 cups bread flour | ||||||||
| 2 tsp kosher salt | ||||||||
- Feed the starter 4 to 12 hr ahead so it is bubbly and active
- Heat a lidded Dutch oven in the oven at 500°F for 30 min before baking
Ingredients
- 1/2 cup active sourdough starter
- 1 1/2 cups lukewarm water
- 4 cups bread flour
- 2 tsp kosher salt
Steps
- mix to a shaggy dough, rest 30 min: active sourdough starter, lukewarm water, bread flour
- work in, stretch and fold 4 times, 30 min apart: step 1, kosher salt
- cover, rise until puffy, 3 to 4 hr: step 2
- shape a tight round, set in a floured towel-lined bowl: step 3
- cover, refrigerate overnight: step 4
- score, bake covered in Dutch oven 500°F 20 min: step 5
- uncover, bake 450°F 20 to 25 min until deep brown: step 6
- cool on a rack 1 hr: step 7
