Basic Sourdough Bread
A traditional sourdough bread made with a carefully cultivated starter, bread flour, water and salt. This artisanal loaf features a crispy crust and chewy interior with the characteristic tangy flavor that only true sourdough can provide.
Ingredients
- •75 grams sourdough starter
- •200 grams bread flour
- •100 grams water
- •200 grams bread flour
- •154 grams water
- •6 grams salt
Cooking Instructions
- 1.
The day before baking, first thing in the morning, feed (expand) the sourdough starter. (It will be ready to use or to rest refrigerated overnight after about 14 hours.) Allow the starter to sit at room temperature (70° to 80°F) for 1 hour before feeding it.
840 min
- 2.
Mix the dough according to either mixer or hand method instructions. Knead until smooth and elastic.
20 min
- 3.
Let the dough rise in a covered container until doubled, about 6 hours total with two business letter turns during this time.
360 min
- 4.
Shape the dough and let rise in a banneton or lined colander for 3-4 hours until almost doubled.
240 min
- 5.
Bake at 475°F for 5 minutes, then 450°F for 20-25 minutes until deeply burnished.
30 min
