Beginners Sourdough Bread
By Lisa Bass · farmhouseonboone.com
18–26 hrs (mostly fermentation)Makes 1 loaf
A rustic sourdough loaf made with a simple four-ingredient dough, bulk fermented, shaped, and baked in a Dutch oven until golden.
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| prepFeed sourdough starter 4–12 hours before starting | |||||||||||||
| 475 g all-purpose flour | Mix flour, starter, water & salt | Rest 30 min to hydrate | Stretch and fold, 4 rounds × 30 min | Bulk ferment 6–12 hrs until doubled | Shape into ball on floured surface | Rest uncovered 15–20 min (optional) | Final shape, build surface tension | Transfer to banneton seam-side up | Cold proof 12–15 hrs in fridge | Preheat Dutch oven 500°F / 260°C, 1 hr | Score dough on parchment | Bake covered 500°F / 260°C, 20 min | Remove lid, bake 475°F / 245°C, 15–25 min until golden |
| 100 g active sourdough starter (active and bubbly) | |||||||||||||
| 325 ml warm water | |||||||||||||
| 10 g salt | |||||||||||||
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