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Recipe · #1211
Sourdough Bread
A simple, naturally-leavened sourdough loaf with a crackly crust and open crumb. Follow along with the step-by-step video tutorial to bake it from starter to finished loaf.
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Method
9 steps, about 75 minutes
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01Feed your starter 4–12 hours ahead so it's active and bubbly (passes the float test).
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02Mix flour and water and rest 30–60 minutes (autolyse).
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03Add the active starter and salt; mix until combined.
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04Bulk ferment 4–6 hours at room temperature, doing 3–4 sets of stretch-and-folds in the first 2 hours.
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05Pre-shape, rest 20 minutes, then shape into a tight round and place seam-up in a floured banneton.
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06Cold-proof in the fridge 8–16 hours.
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07Preheat a Dutch oven to 500°F (260°C). Score the chilled dough and bake covered 20 minutes.
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08Uncover, lower to 450°F (230°C), and bake 20–25 minutes more until deep golden.
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09Cool completely on a rack (at least 1 hour) before slicing.
About this recipe
A simple, naturally-leavened sourdough loaf with a crackly crust and open crumb. Follow along with the step-by-step video tutorial to bake it from starter to finished loaf.
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