Homemade Sourdough Bread
, About 1 day (8–10 h rise + 12–48 h cold proof, then baking), Makes 1 loaf
A no-knead sourdough loaf with a long fold-and-rise, chilled overnight and baked in a Dutch oven for a crisp crust.
| prepPreheat oven to 450°F / 232°C with Dutch oven inside, at least 45 min | ||||||||||
| prepCut a piece of parchment to fit the pot | ||||||||||
| 50-100 g / 1/4-1/2 cup bubbly, active starter | Whisk starter & water | Add flour & salt, mix, rest 30 min | Stretch & fold, rest; repeat 4x / 2 hrs | Cover, rise until up 50-75%, 8-10 hrs | Shape round, rest seam up 30 min | Reshape, place in floured basket | Cover, chill 12-48 hrs | Invert, score, bake covered 450°F / 232°C, 30 min | Uncover, bake 400°F / 200°C, 10-15 min | Cool on rack 1 hr |
| 375 g + 1 tbsp warm water | ||||||||||
| 500 g + 2 tbsp bread flour | ||||||||||
| 9-13 g / 1.5-2.5 tsp fine sea salt | ||||||||||
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