Ingredients
Scale
- 100g active sourdough starter
- 500g bread flour
- 375g water (plus 25g more for salt)
- 10g sea salt
Instructions
- Feed your starter and wait until it’s bubbly and active.
- Mix 500g flour with 375g water and 100g starter. Let rest for 30–45 minutes.
- Add 10g salt dissolved in 25g water and mix well.
- Perform 3–4 sets of stretch and folds every 30 minutes over 2 hours.
- Let the dough rise until it increases by 50–75% in volume.
- Pre-shape, rest for 20–30 minutes, then shape the dough tightly.
- Place in a floured proofing basket, cover, and cold-proof overnight.
- Preheat oven and Dutch oven to 475°F.
- Score the loaf, bake covered for 20 minutes, then uncovered for 25–30 minutes.
- Cool completely on a wire rack before slicing.
Notes
- Always weigh ingredients for accuracy.
- Don’t skip the autolyse step—it improves texture.
- Cold fermentation enhances flavor and structure.
- Prep Time: 1 hour (active)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American-European Rustic
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg