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Beginners Sourdough Bread
By Lisa Bass · farmhouseonboone.com
Yield: 12
| prepFeed sourdough starter 4–12 hours before starting | ||||||||||||
| 475 g / 475 g all-purpose flour | Mix flour, starter, water & salt | Rest 30 min | Stretch & fold (4 rounds, 30 min apart) | Bulk ferment 6–12 hr until doubled | Shape into ball on floured surface | Rest uncovered 15–20 min (optional) | Final shape & transfer to banneton | Cold proof 12–15 hr refrigerated | Preheat dutch oven 500°F / 260°C, 1 hr | Score dough on parchment | Bake covered 20 min | Remove lid, reduce to 475°F / 245°C, bake 15–25 min until golden |
| 100 g / 100 g active sourdough starter | ||||||||||||
| 325 ml / 325 ml warm water | ||||||||||||
| 10 g / 10 g salt | ||||||||||||
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