Homemade Sourdough Bread
By Alexandra Stafford · alexandracooks.com
8 hrs 30 min + 1–48 hrs cold proofMakes 1 loaf
A rustic sourdough with a crispy crust and open crumb, built from a long fermentation and Dutch oven steam.
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| prepPreheat oven to 550°F / 290°C with Dutch oven inside | ||||||||||||
| prepLine an 8-inch / 20-cm bowl or proofing basket with a floured towel | ||||||||||||
| prepCut parchment to fit the baking pot | ||||||||||||
| 100 g bubbly, active starter | Whisk starter & water, add flour & salt, mix to rough dough | Rest, covered, 30 min | Stretch & fold 4–5 times, rest 30 min; repeat up to 4 times in 2 hrs | Bulk ferment, covered, 8–10 hrs / 21°C until 50–75% rise | Shape into round on floured surface | Rest seam side up, 30 min | Shape again, place seam side up in lined bowl | Chill, covered, 1–48 hrs (preferably 24 hrs) | Invert onto parchment, score with knife or razor | Transfer to Dutch oven, lower to 450°F / 230°C, bake covered 30 min | Remove lid, lower to 400°F / 200°C, bake 10–15 min uncovered | Bake directly on rack 5–10 min if needed, cool 1 hr |
| 375 g plus 1 tbsp warm water | ||||||||||||
| 500 g plus 2 tbsp bread flour | ||||||||||||
| 9–12 g / 1.5–2.5 teaspoons fine sea salt | ||||||||||||
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