🥖 Ingredients
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
⏰ Step-by-Step Instructions
1. Mix Dough
In a large bowl, combine:
- Flour + water → mix until no dry flour remains
Let it rest for 30 minutes (this is called autolyse).
2. Add Starter & Salt
- Add sourdough starter and salt
- Mix well until fully incorporated
3. Bulk Fermentation (4–6 hours)
- Cover and let it rest at room temperature
- Every 30–45 minutes, do stretch & folds (3–4 times total)
👉 Dough should become smooth and elastic.
4. Shape the Dough
- Lightly flour surface
- Shape into a round or oval loaf
- Place into a floured proofing basket (or bowl)
5. Final Proof
- Cover and refrigerate overnight (8–12 hours)
(or leave at room temp for 2–3 hours if short on time)
6. Bake
- Preheat oven to 230°C (450°F) with a Dutch oven inside
- Place dough into hot pot
- Score the top with a sharp blade
Bake:
- 20 minutes (covered)
- 20–25 minutes (uncovered)
7. Cool
- Let it cool for at least 1 hour before slicing
