Artisan Sourdough Bread
, About 24 h (mostly hands-off rising), Makes 1 loaf (16 slices)
A classic four-ingredient sourdough with no commercial yeast, fermented overnight and baked in a Dutch oven for a crisp crust.
| prepFeed starter a few hours ahead; use when doubled and bubbly | ||||||
| prepPreheat oven to 450°F / 230°C | ||||||
| 90 g active sourdough starter | Whisk starter & water | Mix to shaggy dough, rest 30 min | Form ball, ferment 8-12 hrs | Fold to shape, proof 1-3 hrs | Score; bake covered 425°F / 220°C, 40 min | Uncover, bake 10 min, cool 1 hr |
| 350 g warm water (non-chlorinated) | ||||||
| 500 g unbleached bread flour | ||||||
| 9 g sea salt | ||||||
| about 60 g extra flour, for dusting | ||||||
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