Ingredients for Basic But Beautiful Sourdough Bread
- 100g (1/2 cup) active sourdough starter
- 500g (4 cups) bread flour
- Lightly oil for bowl (Step 4) and greasing 8-inch round pan (Step 5)
- Not specified in recipe
- 10g (2 tsp) salt
- 300g (1 1/4 cups) lukewarm water
- Flour for dusting surface (Step 3)
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How to Make Basic But Beautiful Sourdough Bread
- In a large bowl, combine 500g (4 cups) of bread flour, 10g (2 tsp) of salt, and 100g (1/2 cup) of active sourdough starter.
- Add 300g (1 1/4 cups) of lukewarm water gradually, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smoother and slightly elastic.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 4-6 hours, or until doubled in size. (This is the bulk fermentation)
- Gently shape the dough into a round and place it in a greased 8-inch round pan.
- Cover the pan loosely with plastic wrap and let it rise for another 2-3 hours, or until almost doubled in size. (This is the proof)
- Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Transfer the dough from the pan into the Dutch oven.
- Cover the Dutch oven with the lid and bake for 30 minutes.
- Remove the lid and bake for another 30-45 minutes, or until the crust is deeply golden brown and the internal temperature reaches 210°F (99°C).
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
35g
Fat
10g
Carbs
50g
