Description
Master the art of natural fermentation with this beginner-friendly sourdough loaf. By focusing on a high-hydration dough and gentle folding techniques, this recipe produces a beautiful artisan crust and an airy, flavorful inside. No complex equipment or commercial yeast is required; just a bubbly starter, flour, water, and sea salt to achieve a bakery-quality result in your own home kitchen.
Ingredients
100g active sourdough starter (fed 4–6 hours prior)
350g warm filtered water (80F)
500g bread flour (high protein content)
10g fine sea salt
Instructions
Combine the active starter and warm water in a large glass bowl and whisk until dispersed.
Add the bread flour and sea salt to the liquid mixture and stir with a dough whisk until a shaggy mass forms.
Perform a series of four folds every thirty minutes during the first two hours by pulling the dough edge upward and folding over the center.
Repeat this folding process until the dough feels smooth and holds its shape.
Shape the dough into a tight round ball on a floured surface once resting is complete.
Place into a proofing basket and refrigerate for twelve hours.
Preheat your oven to 450F with a heavy dutch oven inside for one hour.
Score the top of the dough with a sharp blade.
Bake for thirty minutes covered.
Remove the lid and bake for fifteen additional minutes to brown the crust.
Notes
Ensure your sourdough starter is very active for the best rise. Check the internal temperature of the bread with a thermometer; it should reach 190F-210F when fully cooked. Store in a bread box for up to three days.
- Prep Time: 20
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
