Sourdough Bread for Beginners
2 hrs 30 min + 2-12 hrs risingMakes 1 loaf
A rustic sourdough loaf built from active starter, with a long fermentation and stretch-and-fold technique to develop structure and flavor.
| prepPreheat oven to 450°F / 232°C (after bulk fermentation is complete) | ||||||||||||
| 150g bubbly, active sourdough starter | Mix starter, water & oil; add flour & salt until shaggy | Autolyse, covered, 30 min–1 hr | Work into rough ball, 15 sec | Bulk fermentation, covered, 70–75°F / 21–24°C, 2–12 hrs until nearly doubled | Stretch & fold, 1–3 sets, 30–45 min apart | Shape: fold sections toward center, tighten into ball | Line Dutch oven with parchment or cornmeal; place dough inside | Final proof, covered, 30 min–1 hr until slightly puffy | Score center with 2–3 inch slash, ~1/4 inch deep | Bake covered 450°F / 232°C, 20 min | Remove lid, bake 400°F / 204°C, 40 min until deep golden brown | Cool on wire rack at least 1 hr before slicing |
| 250g warm water | ||||||||||||
| 25g olive oil | ||||||||||||
| 500g bread flour | ||||||||||||
| 10g fine sea salt | ||||||||||||
| fine ground cornmeal or non-stick parchment paper (for Dutch oven) | ||||||||||||
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