Classic Artisanal Sourdough
A rustic sourdough loaf featuring a crispy open crumb, deep blistering, and classic tang.
Ingredients
- 500g Bread Flour
- 350g Water (70% hydration)
- 100g Active Sourdough Starter
- 10g Fine Sea Salt
Instructions
- Autolyse: Mix flour and water until no dry bits remain. Cover and rest for 45 minutes.
- Incorporate Starter & Salt: Fold in active starter and salt until fully integrated.
- Bulk Fermentation: Perform 4 sets of stretch-and-folds spaced 30 minutes apart. Let rise until expanded by 50%.
- Shape & Bake: Shape into a boule, place in a proofing basket, and chill overnight. Bake in a preheated Dutch oven at 450°F (230°C) with lid on for 20 mins, then lid off for 25 mins.
