Ingredients
Equipment
Method
- Combine flour and water in a large mixing bowl and stir until no dry bits remain (this is called autolyse).
- Add the active sourdough starter and mix until smooth.
- Sprinkle in the salt and knead gently to incorporate.
- Cover the bowl with a damp cloth and let the dough rest for 4-6 hours, performing a series of folds every 30 minutes.
- Turn the dough onto a floured surface and shape it into a round boule or an oval bâtard.
- Place the shaped dough seam-side up in a proofing basket dusted with flour.
- Cover and let it proof overnight in the fridge.
- Preheat your oven to 475°F (245°C) with a Dutch oven inside.
- Transfer the dough to the hot pot, score the top with a sharp knife, and bake covered for 20 minutes.
- Uncover and bake for another 20-25 minutes until the crust is deep golden brown.
Nutrition
Calories: 250kcalCarbohydrates: 50gProtein: 8gFat: 1gSodium: 100mgPotassium: 100mgFiber: 2gCalcium: 1mgIron: 10mg
Notes
For a chewier texture, consider using all-purpose flour instead of bread flour, though results may vary. If you don't have a sourdough starter, you can easily create one at home. Store bread in a paper bag to maintain its crust or freeze it for longer storage. To reheat, place back in a preheated oven at 350°F (175°C) for 5-10 minutes for a fresh-baked taste. Remember to keep your workspace organized and measure ingredients beforehand to streamline the process and make baking more enjoyable!
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