Beginner Sourdough Bread
, 12 h + 10–12 h (mostly rising), Makes 1 loaf
A rustic sourdough loaf with a crispy crust and open crumb, built from a refreshed starter over two days of fermentation.
| prepPreheat oven to 450°F / 232°C with Dutch oven inside, 30 min before baking | ||||||||||
| 2 teaspoons sourdough starter | Refresh starter, let rise 12 hrs | Mix dough until shaggy, rest 1 hr | Stretch and fold, rest 30 min | Stretch and fold again, rest 30 min | Bulk fermentation, 7–10 hrs at room temp | Shape into ball, transfer to bowl | Second rise, 1–2 hrs at room temp | Score, bake covered 450°F / 232°C, 20 min | Bake uncovered 25–30 min until golden | Cool on rack 1–2 hrs before slicing |
| 30 g all-purpose flour | ||||||||||
| 25 ml water | ||||||||||
| 50 g active sourdough starter (100% hydration) | ||||||||||
| 1 1/3 cups + 350 ml water | ||||||||||
| 10 g fine sea salt | ||||||||||
| 4 cups + 500 g bread flour | ||||||||||
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