BakingDairy FreeVeganSeasonal
Classic Sourdough Bread
Open-crumb sourdough with a blistered crust, baked in a Dutch oven.
Baking sourdough is a project, not a recipe — but one of the most rewarding things you can do in a kitchen. Active starter, long cold ferment, Dutch oven: these three pillars produce that dramatic open crumb and blistered crust.
Ingredients
Instructions
1
Mix flours and 325g water; rest 1 hour
2
Add starter and remaining 50g water; squeeze through dough
3
Add salt; mix thoroughly
4
Perform 4 sets of stretch and folds every 30 minutes over 2 hours
5
Shape into a tight boule
6
Place seam-side up in a well-floured proofing basket
7
Cover and refrigerate 12–16 hours
8
Preheat Dutch oven in oven at 250C for 45 minutes
9
Turn dough onto parchment; score with a sharp knife
10
Bake covered 20 minutes then uncovered 20 minutes until deep brown
11
Cool on wire rack for at least 1 hour before slicing
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