Description
A rustic, artisan-style sourdough bread with a crisp crust, chewy crumb, and tangy flavor. Naturally leavened with an active sourdough starter, this loaf is perfect for both beginners and seasoned bakers who enjoy the rewarding process of fermentation.
Ingredients
Scale
- 400g bread flour
- 100g whole wheat flour
- 375g water (filtered)
- 100g active sourdough starter
- 10g sea salt
Instructions
- Mix bread flour, whole wheat flour, and water until no dry bits remain. Let rest for 30 minutes (autolyse).
- Add sourdough starter and salt. Mix until fully incorporated.
- Cover and let rise at room temperature, performing stretch-and-folds every 30 minutes during the first 2-3 hours.
- After bulk fermentation (about 4-6 hours total), pre-shape the dough on a floured surface. Let rest 20–30 minutes.
- Final shape into a round loaf. Place into a floured banneton or towel-lined bowl. Cover and refrigerate overnight.
- Preheat oven with Dutch oven inside to 475°F (245°C).
- Turn dough onto parchment, score the top, and bake covered for 20 minutes. Uncover and bake another 20–25 minutes.
- Let cool completely on a wire rack before slicing.