Basic Sourdough Bread

Embarking on the journey of baking sourdough bread is both rewarding and educational. Here's a straightforward recipe to guide you through crafting your own loaf:

Ingredients:

• 500 grams bread flour
• 350 grams water (at room temperature)
• 100 grams active sourdough starter
• 10 grams salt

Instructions:

1. Mixing: In a large bowl, combine the active sourdough starter and water. Add the bread flour and salt, stirring until all components are well incorporated.

2. Autolyze: Let the mixture rest for about 30 minutes. This period allows the flour to hydrate and initiates gluten development.

3. Folding: Over the next 2 hours, perform a series of stretches and folds every 30 minutes. This technique strengthens the dough without traditional kneading.

4. Bulk Fermentation: After the final fold, cover the bowl with a damp cloth and let the dough ferment at room temperature for approximately 3-5 hours, or until it has visibly expanded.

5. Shaping: Transfer the dough onto a lightly floured surface. Shape it into a tight ball by folding the edges towards the center, then flipping it seam-side down.

6. Proofing: Place the shaped dough into a floured proofing basket or bowl lined with a floured kitchen towel. Cover it and refrigerate overnight, allowing it to proof slowly.

7. Baking: Preheat your oven to 500°F (260°C) with a Dutch oven inside. Carefully invert the proofed dough onto parchment paper, score the top with a sharp knife, and place it into the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid, reduce the temperature to 450°F (230°C), and bake for an additional 25-30 minutes until the crust achieves a deep golden hue.

8. Cooling: Once baking is complete, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This cooling period ensures the interior sets properly.

For a more detailed guide and additional tips, refer to the original recipe from The Perfect Loaf

Happy baking!