Simple Sourdough Bread
A naturally leavened artisanal bread boasting an open, chewy crumb and a blistered, crackly caramelized crust. Crafted simply from flour, water, active starter, and sea salt through slow overnight fermentation.
Ingredients
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Instructions
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In a large bowl, mix bread flour, water, and active starter until a shaggy dough forms; let rest for 30 minutes (autolyse).
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Add salt and incorporate by pinching and folding dough; perform 4 sets of stretch-and-folds every 30 minutes over 2 hours.
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Allow dough to bulk ferment at room temperature until increased in volume by 50% with visible bubbles.
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Shape dough into a taut round boule and place upside down into a banneton dusted with rice flour; cold ferment in fridge for 12 hours.
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Preheat Dutch oven inside oven to 450°F (230°C); turn chilled dough onto parchment, score the top with a sharp razor lame, and transfer to hot Dutch oven.
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Bake covered for 20 minutes, then remove lid and bake uncovered for 20 to 25 minutes until deeply caramelized and hollow-sounding when tapped.
Notes & Tips
Baking with the Dutch oven lid on traps natural steam from the dough, enabling dramatic oven spring and a blistered crust.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 6g g |
| Fat | 1g g |
| Carbohydrates | 36g g |
| Fiber | 2g g |