Homemade Sourdough Bread
Homemade Sourdough Bread with a crispy, golden crust and a chewy, airy interior, complemented by subtle tangy flavors and a toasty aroma.
Ingredients
- 375 g lukewarm water, divided
- 125 g ripe sourdough starter
- 400 g all-purpose flour
- 100 g whole wheat flour
- 8 g sea salt
- rice flour, for dusting the proofing basket (optional)
Instructions
- Combine 350 g water with sourdough starter.
- Stir in all-purpose and whole wheat flour to form shaggy dough.
- Cover and rest for 30 mins.
- Add salt and remaining 25 g water. Mix thoroughly.
- Cover and rest for 30 mins.
- Perform 4-6 sets of stretch and folds every 30 mins until dough rises by 30%.
- Flour half your working surface.
- Transfer dough to floured side, stretch into rectangle.
- Fold bottom end halfway up, then top end over bottom.
- Roll dough, place seam side down on unfloured side, shape into round loaf.
- Dust with flour, place seam side up in floured proofing basket.
- Wrap and refrigerate for 18 hours.
- Preheat oven to 500°F (260°C) with Dutch oven inside.
- Invert dough onto parchment-covered plate, score as desired.
- Transfer dough to Dutch oven using parchment as sling.
- Bake at 450°F (230°C) for 20 mins covered, then 15-20 mins uncovered or until golden brown.
- Cool on wire rack for 1 hour before slicing.