Sourdough Bread Tangy Crusty Loaf (Print-Friendly Version)
Tangy loaf with golden crust and chewy crumb from natural fermentation. Enjoy on its own or with your favorite spread.
# Ingredients:
→ Dough
01 -
500 g bread flour
02 -
375 g water
03 -
100 g active sourdough starter
04 -
10 g salt
# Steps:
01 -
In a large mixing bowl, combine bread flour and water until no dry spots remain. Cover and let rest for 1 hour to autolyse.
02 -
Add the active sourdough starter and salt to the dough. Mix thoroughly until fully combined.
03 -
Cover the bowl and let the dough rise at room temperature for 4 to 5 hours, performing a series of stretch-and-folds every 30 minutes during the first 2 hours.
04 -
After bulk fermentation, shape the dough into a tight round and transfer to a well-floured banneton or a bowl lined with a floured towel. Cover and refrigerate for 12 to 16 hours.
05 -
Preheat the oven to 245°C with a Dutch oven inside for at least 30 minutes.
06 -
Invert the dough onto parchment paper, score the surface with a sharp blade, and carefully transfer it to the preheated Dutch oven.
07 -
Bake with the lid on for 20 minutes. Remove the lid and continue baking for 20 to 25 minutes, until the crust is deep golden and crisp.
08 -
Transfer the baked bread to a wire rack and allow to cool for at least 1 hour before slicing.
# Notes & Tips:
01 -
Using a kitchen scale ensures precise measurements for consistent results.
02 -
A bread lame or razor allows for clean scoring of the dough, promoting better oven spring.
03 -
Whole wheat or rye flour can be substituted for part of the bread flour to create flavor variations.