Easy Sourdough Bread
, About 24 h (mostly proofing, chilling), Makes one loaf
A no-knead, high-hydration sourdough: stretch and fold, a long counter proof, then baked in a covered pot.
| prepTake starter out of the fridge; feed it (discard 1/2 cup, add 1/2 cup flour & 1/4 cup warm water) 8-10 hrs ahead | |||||||||
| prepCut baking paper slightly larger than the Dutch oven; dust lightly with flour | |||||||||
| prepPreheat oven with Dutch oven & lid inside to 260°C / 500°F (not fan forced) | |||||||||
| 500 g white flour, plus extra for dusting | Mix flour, salt & flavourings | Combine into rough dough, rest 15 min | Stretch & fold 30 sec, rest 15 min | Stretch & fold again | Proof on counter 8-12 hrs | 2 stretch & shapes, 15 min apart | Chill uncovered, 1 hr or overnight | Score; bake covered 260°C / 500°F, 45 min | Uncover, 210°C / 410°F, 10-15 min; cool 1 hr |
| 12 g fine sea salt | |||||||||
| flavourings (optional): herbs, olives, dried fruit, spices | |||||||||
| 90 g sourdough starter, fed 8-10 hrs earlier (or unfed for more sour) | Stir starter into water | ||||||||
| 400 g warm filtered or non-chlorinated water | |||||||||
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