Sourdough Bread Loaf
This sourdough loaf features a crackly crust and tender crumb, offering a tangy and slightly sweet flavor profile perfect for toasting or enjoying with meals.
Ingredients
For the loaf
- 4 cups bread flour or all-purpose flour Bread flour gives better structure; all-purpose flour is a suitable alternative.
- 1 ⅔ cups warm water Water should be comfortably warm to the touch (75–85°F).
- 1 cup active sourdough starter Use a bubbly starter that has been fed within 4–12 hours.
- 2 teaspoons salt Can use kosher or table salt; weigh for accuracy.
Instructions
Preparation
- In a large mixing bowl, combine 4 cups of flour and 1⅔ cups warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes.
- After the 30-minute rest, add 1 cup active sourdough starter and 2 teaspoons salt. Mix well until everything is fully combined.
- Cover the bowl and let the dough sit at room temperature. Every 30 minutes for 2 hours, perform a set of stretch-and-folds.
- Gently transfer the dough to a lightly floured surface. Shape into a round or oval loaf and place it seam-side up in a proofing basket or bowl. Cover and refrigerate for 8 to 12 hours.
- Preheat a Dutch oven in the oven at 450°F (232°C) for at least 30 minutes.
- Remove the dough from refrigeration, turn it out onto parchment paper, and score the top with a sharp knife.
- Carefully lower the dough into the hot Dutch oven, cover, and bake for 20 minutes. Then remove the lid and bake uncovered for another 25 minutes.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1–2 hours before slicing.
Notes
For best results, ensure your starter is active. This recipe is mostly hands-off with a long proofing time that develops flavor.