Classic Sourdough Bread

Tags: #bread #sourdough #fermented #artisan #long-fermentation Serving: 1 loaf Total time: 24 hours (including fermentation)

Tangy, chewy artisan sourdough bread with a crispy crust and open crumb structure.

Ingredients

• 400g bread flour
• 100g whole wheat flour
• 375ml warm water
• 100g active sourdough starter
• 10g salt
• Extra flour for dusting

Steps

1. Mix flours and water in large bowl until shaggy dough forms
2. Cover and let rest 30 minutes for autolyse
3. Add starter and salt to dough
4. Mix until well combined and smooth
5. Transfer to oiled bowl and cover
6. Perform 4 sets of stretch and folds 30 minutes apart
7. Let rise at room temperature 4-6 hours until doubled
8. Pre-shape dough into round and rest 20 minutes
9. Shape into final boule and place seam-side up in banneton
10. Cover and refrigerate overnight 12-24 hours
11. Preheat Dutch oven to 250°C for 45 minutes
12. Score dough with sharp knife or razor
13. Bake covered 20 minutes, then uncovered 20-25 minutes until golden
14. Cool completely on wire rack before slicing

Notes

Maintain your starter regularly for best results. The long fermentation develops complex flavors and improves digestibility.