Description
Learn to master the art of baking sourdough bread with this comprehensive guide, from nurturing your sourdough starter to achieving a perfect bake.
Ingredients
Scale
- 1 cup flour (rye or whole wheat for starter)
- 1 cup non-chlorinated water (for starter)
- 4 cups bread flour
- 1½ cups water
- 1½ teaspoons salt
Instructions
- Mix equal parts flour and non-chlorinated water for your starter and let sit at room temperature.
- Each day, discard most of the starter and feed with fresh flour and water for 5-6 days.
- Once your starter is active, combine it with water and bread flour, mixing thoroughly.
- Let the dough autolyse for 30 minutes.
- Add salt and perform bulk fermentation with stretch and folds every 30 minutes for 2-3 hours.
- Shape the dough gently and place it in a floured banneton.
- Refrigerate overnight for cold proofing.
- Preheat your oven and Dutch oven to a high temperature.
- Transfer the cold dough to the hot Dutch oven and bake covered for 30 minutes.
- Bake uncovered for another 15-20 minutes until crust is golden brown.
Notes
Patience is key in sourdough baking. Each loaf is a journey, so don’t rush the process.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg